But they tend to be relatively insensitive to fat and creamy textures, which may make them overindulge. On the plus side, they find leafy greens sweet rather than bitter, so they’re more apt to polish them off. Nontasters, on the other hand, simply perceive flavors and textures less intensely. What many supertasters seem to have in common is a high number of taste papillae, the tiny bumps on the tongue where taste buds live. Why are you turned off by curry takeout while your dinner companion can’t get enough of it? Unclear, but it may be in your genes (for example, a specific variant of the gene TAS2R38 can make bitter compounds overwhelming to supertasters), says Linda Bartoshuk, PhD, Bushnell Professor of Food Science and Human Nutrition at the University of Florida. About 25 percent are nontasters, and the rest of us fall in the middle. Research finds that roughly 25 percent of Americans are supertasters.
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