That would be awesome!

I was a guest on a radio program talking about this, listen for free:

My book COLOR TASTE TEXTURE starts with a deep dive on the various aspects of food and eating, and why food aversions are what they are. Most people don’t understand that these are neurobiological reactions that can’t be bypassed.

Hi! This may be relevant to your family:

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Thank you so much! 🥺💜

I hope you love it and find it useful!! 🥰

I explore the mechanisms of food, both cooking and eating, in depth, including environmental cues that can influence how you experience food, which is a factor in ADHD.

💯, and a lot of people who experience food aversion have never stopped to consider the factors that play into it! I was one of them! It just was. By writing the book, researching the science, talking with others who experience it, I gained tremendous insight into how it works.

Yep, I have a degree in Behavioral Science and was a counselor for many years, specializing in Stages of Change and Motivational Interviewing. It heavily influenced my approach to developing the ethos of COLOR TASTE TEXTURE.

So there are minute distinctions, and while “picky eating” does exist, by treating it the same as a sensory based food aversion, or one that might be causing an undiagnosed reaction, you serve the individual better by respecting it equally. Especially when people struggle to express their needs.

To me, “picky eating” is not eating something due to caution. You haven’t tried it, because you’ve been burned by new foods before (sometimes literally!). Radical acceptance of all food aversion, regardless, knowing whatever the outcome of trying a food is (if you choose to), it’s okay, is the way.

I’m so glad your family loves it! 🥺💜

The use of “picky eaters” within the book is to explain why I dislike the term, and how it’s frequently used to belittle folks with food aversion. However, your average person doesn’t necessarily know what “food aversion” is, even if they experience it themselves.

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