inflammed or irritated taste buds?
113240
While you’re problem could indeed many caused by any number of things\n\nsuch as allergy, etc, if you have what I suspect you have it is called\n\nGeographic Tongue (Benign Migratory Glossitis). Why do I suspect this\n\nand not something else? Simple, because I suffer from it too and I’ve\n\nalready educated myself about it extensively, so I know exactly what\n\nyou are going through. Fortunately though my condition didn’t manifest\n\nuntil I was in my early 40’s so I haven’t had to deal with it all my\n\nlife.\n\n\n\nGeographic Tongue is actually a dermatological condition of the mouth.\n\nIt is a benign condition where there is a map-like appearance to the\n\ntongue resulting from irregular denuded patches in the surface (loss\n\nof tongue papillae). In many people the malady is secondary to local\n\nirritation from hot or spicy foods, alcohol, or tobacco. In other\n\nwords, an existing or acquired sensitivity to certain stimuli caused\n\nthe irritation and in some people it continues off and on for life.\n\n\n\nPeople who suffer from this relatively unimportant problem sometimes\n\nreport patchy areas on their tongue that resembles something similar\n\nto a map of the continents – hence the name, Geographic Tongue. These\n\npatches can be raised a bit or they can be slick and shiny. In rare\n\ncases some people even report cracking, burning or bleeding and\n\nblister on the tongue that can be alarming but these symptoms tend to\n\ncome and go. Physicians normally suggest a person identify foods and\n\nactivities that seem to bring about the worst symptoms and simply\n\navoid them. It is safe to assume that alcohol and tobacco are\n\nirritants and they should be avoided as well.\n\n\n\nThere are no real complications from Geographic Tongue and in really\n\nbad cases doctors do treat it. They sometimes prescribe topical\n\ncortisone preparations, like desoximetasone.\n\n\n\nHere are some discussions with people who suffer and doctors who treat\n\nthe condition:\n\n\n\nMEDHELP\n\nhttp://www.medhelp.org/forums/dermatology/messages/31717.html
478368
This is a very specific complaint that needs to be worked up.  I disagree with the idea that dehydration or changes in the "way your salivary glands work" are the cause. I also disagree that tears can cause a salty taste.  If you produce excess tears, they run down your face...only the slow steady amount of tears normally produced collect and empty into the nose, and this quantity doesn't change.\n\nAlthough the more serious problems are unlikely, they are a BIG DEAL if you don't get them taken care of right away.  SO, there are a few possibles:\n\n1) As mentioned, postnasal drip can cause a subtle salty taste, but this is usually associated with allergy or upper respiratory infection symptoms.  If you have no other symptoms, I would not put my eggs in this basket.\n\n2) A leakage of cerebro-spinal fluid (CSF) through the upper sinuses or the area of the nerves that sense smell (the cribriform plate).  There are a number of neurological conditions that can cause such a leak.  Most importantly, do you have headaches made worse by standing?\n\n3) a medication or dietary reaction are also possible.\n\nMost importantly, you should see your doctor and try to get in to see a specialist if this doesn't resolve in the next week.  This is more urgent if you are having headaches.
493480
how did you get the hives. and the only way i know to get hives and have a metalic taste in your mouth is to eat shrimp or some other kind of seafood that is not fully cooked. not unless you're just nasty and put your mouth in certain places
237065
when eating something hot you're had turns red, mouth is hot and kind of hurts. when eating something cold, you feel you can breath, refreshing etc. this is caused by chemicals in the foods that bind with your mouth and nose, i looked it up for a better explanation: \n\nHOT: the spices that we normally associate with "hot" food, such as peppers or curry, activate the warm receptors. piperine is the active component of white and black pepper (piper nigrum) and is presumably of use to the plant because of its insecticidal properties. capsaicin (pronounced cap-say-shin) is the substance responsible for the spiciness associated with members of the genus capsicum, which includes most of the red and green peppers used in mexican, south american, cajun, and some asian foods. ginger is another "hot" spice common to asian cuisine, and the substance responsible for its pungency is zingerone. the structures of these three substances are remarkably similar. each contains an aromatic ring with two ortho oxygen atoms (similar to vanillin), either in an ether-phenol combination, as in the case of capsaicin and zingerone, or as an acetal, as found in piperine. bonded to the ring at position is a long chain bearing a carbonyl group. the carbonyl group is located in the same position for capsaicin and zingerone- although the latter is a ketone, whereas capsaicin is an amide. the carbonyl is located further down the chain in piperine, which, like capsaicin, is an amide. these three compounds are listed by the merck index as ranging from sparingly soluble to virtually insoluble in water, as anyone who has failed to achieve comfort by drinking cold water to relieve the burning sensation from spicy foods can attest. all three are soluble in organic solvents, and their oil solubility accounts for why sour crème is a popular accompaniment to hot foods.\n\nCOLD: a "cool" sensation results from the presence of a substance that allows cool receptors to be activated outside their normal temperature range in the warm enviornment of the mouth. menthol and carvone, terpenes with similar skeletal structures, can cause this effect. menthol can be extracted from different mint plants and can also be synthesized from turpentine. it is an optically active substance having three chiral carbons. the two enantiomers of carvone are often mentioned in organic chemistry classes to illustrate the chirality of olfactory receptors. R-(-)-carvone is the principal component in oil of spearmint; its enantiomer, S-(+)-carvone, is responsible for the flavor of caraway oil. it is significant that we do not associate the flavor of carawy with a cooling effect, indicating that the temperature-oriented neural receptors that respond to these substances must also have chirality.
576905
Yes, anything irritating to the stomach will impede digestion, so as the food sits longer, it ferments, which causes bloating. I can relate...I used to just relish anything spicy, but when I learned that these things gradually eat away at the tender linings of our digestive system, I wanted to do away with it. Our taste buds change over time; plus, with experimentation you can find similar tastes that are not so hot. For example, eat sweet peppers in place of the hot ones; or, many times (as in with the Pacilla peppers for enchilada sauce) you can greatly reduce the "spice" of a dish simply by leaving the seeds and pith out of it--the flavor is still excellent. I have found, too, that you tend to notice delicate flavors more as you tone down the heat a bit, which I think is a neat "side effect".
627395
it depends on the color of the area and swelling can u still taste in those particular areas.....?Your best bet is to go to webmd.com and enter your symptoms and problem areas...WEBMD.COM
70621
The types are \n\nSweet\nSalty\nSour\nBitter\nUmame (alluded to above.  From the Japanese word for "savory," this responds to meaty tastes, ie high protein, and MSG.  MSG is a food additive, Monosodium glutamate--and glutamate if an amino acid, which are the building blocks for protein).\n\nAnd if you want the nitty-gritty, the idea behind taste buds are that various cells detect chemicals, and depending on the region of the brain that the cell is wired to, you know the taste.  But not all receptors even of a given type are the same in their mechanism.\n\nSweet reception is more than just a detection of -OH groups. There is a family of transmembrane g-protein coupled receptors called the T1Rs. The various tastes are sensed by various cells, differentiated by the type of receptors expressed in the cell.\n\nThe sense of sweetness is detected by cells that express a combination of the T1R2 and T1R3 receptors. There is a quality about the sugars that trigger the perception of sweetness such that they bind to one of each of these receptors, creating a heterodimer and trigger the cascade that makes the cell fire. The umami sense is triggered likewise by a coupling of the T1R1 and T1R3 receptors. Some cells are known to express either only T1R2 or only T1R3, and these have a low affinity detection of sugars (or perhaps there is a yet unrecognized ligand for these cells).\n\nSourness is the result of an acidic pH, with pH being the presence of hydronium ions (H+) at a concentration greater than 10^-7 mole fraction.  Sour is detected in sour-sensing cells by H+ ion blocking of the K+ channels, slowing K+ efflux and ultimately depolarizing the cell. Saltiness is detected by Na+ entering the Na+ channels and depolarize the cell.\n\nBitterness is mediated by several distinct receptors that bind to various types of alkaline (often amine) molecules, in the T2R family. Bitterness is usually associated with potential toxins, so many receptors detect many things.
845202
taste and spit, taste and spit, etc.
365077
It probably tastes like pig or cow tongue (tripe?).  Nasty muscle flavor.  You just have to think about what the tongue is; a big muscle, that's it.
929099
lets just say i can no longer taste things
886332
PAPILLAE, AKA TASTE BUDS!
1114224
Most likely it is some form of indigestion.  One that comes to mind is lactose intolerance, because the same thing happens to me when I drink milk, eat ice cream, or anything like that.  (It's only been the last few months.)\n\nBut if it has gone on for 3 days, you need to see a doctor.  There are other possibilities, some of which are more serious and definitely require treatment.  Only a doctor can tell you whether it is anything that needs to be treated.
113369
Sounds like a pizza cheese burn or you ate something microwaved. Oh yeah I totally agree about going to the doctor if it's been a week. From my experience wounds inside the mouth, even burns, should heal very quickly. Perhaps you've got an infection? (OMG Nicole, you cracked me up! I hope your mouth feels better soon - I'm sure it will - that's not too serious)
854125
I wouldnt get too worked up, as its probably nothing.  My guess is that either you bit your tongue in your sleep last night or you have a swollen tastebud, neither of which are harmful and will go away on their own.
623869
Is there something that you are eating consistently that correlates to this? \n\nI sometimes have a metallic taste in my mouth.\n\nDr. Weil says:\n\n I have a weird metallic taste in my mouth that won't go away. Should I be worried?\n\n \n Probably not. Some antibiotics and drugs, such as those for high blood pressure, rheumatoid arthritis, kidney stones, or depression, can cause odd tastes. If you're not taking medications for conditions like these and if you haven't had a thorough general checkup recently, see your doctor to rule out any undiagnosed health problems. Sometimes the flu, heartburn, or very rarely, lead poisoning, can cause the odd taste.\n\nIf your doc finds nothing amiss, try your dentist. She'll look for gum disease and will probably check out any existing dental work; as fillings age, they can sometimes break down and alter taste. If those causes aren't to blame, pay extra attention to your oral hygiene. Be sure to brush your teeth carefully at least twice a day and use a tongue scraper to remove the bacteria and debris that can collect on your tongue, which could create off tastes in your mouth.\n\nIn addition, not drinking enough water can contribute to problems with taste. Up your intake and see if that helps. You don't have to drink the recommended eight 8-ounce glasses of water a day; my rule of thumb is to drink as much of that amount as you comfortably can--and more than you think you need.\n\nIf you rule out all of these possible causes and still have the taste, it might be worth consulting a practitioner of traditional Chinese medicine. He would view the metallic taste as a sign of an imbalance in your system, such as too much stress, too little sleep or exercise, or a bad diet, which he might treat with a combination of acupuncture, Chinese herbs, dietary changes, and other traditional therapies. Find a qualified practitioner through the American Academy of Medical Acupuncture.
1072745
it might be Rumex conglomeratus, which sould taste sour
1032666
It could be an ear infection or a toothache.  I know it sounds odd, but I had similar pain and it was because I needed a filling!