As someone who manages ADHD, I've noticed that my sense of taste and texture can shift quite quickly, leading to strong aversions sometimes called the "ick" factor. For me, this often happens with certain foods I typically enjoy, like eggs, especially when paired with items like caramelized onions that unexpectedly resemble something unappetizing, such as worms. This sudden shift can be quite jarring during a meal. I've found that being mindful about these sensations helps me navigate these moments. For example, when I was eating a breakfast with eggs, caramelized onions, avocado, and turkey bacon, I had to consciously acknowledge the strange visual impression the onions gave me before deciding to stop eating. This moment of awareness helped me prevent discomfort from turning into complete avoidance. For others experiencing similar food aversions, especially with ADHD where sensory sensitivity is common, it may help to prepare meals with simpler combinations or try new recipes that avoid triggering ingredients. Also, allowing yourself to pause and identify the cause of the 'ick' feeling can offer control over the experience rather than feeling overwhelmed by it. Sharing these personal experiences can destigmatize the frustration that sometimes comes with eating challenges linked to neurodiversity. If you, like me, find that certain food textures or appearances suddenly create off-putting feelings, giving yourself space to adapt and experiment with different foods is key to maintaining a positive relationship with eating.