Exposure therapy works for this. You can still detect the chemical that made it taste that way, but the brain can rewire to perceive it as pleasant. If you’re serious about fixing the problem, start by adding small amounts to dishes and work your way up as your tolerance changes.

He posted about it on mastodon 7 days ago, so I don’t think it’s an old tweet. Maybe his personal website is just out of date? https://social.coop/@scottjenson/112468182058087636