Posted on 09/09/2017 7:22:23 PM PDT by nickcarraway
A study has revealed people's like or dislike for Vegemite is in their DNA.
Whether people love or hate the yeast-based spread is reportedly down to their parents, according to a new study by DNAFit - one of the UK's top genetic research centres - who have discovered your genes determine whether or not you enjoy the opinion-dividing snack.
DNAFit asked 260 adults to taste a 2g serving of Marmite, the British equivalent of Vegemite, before filling out a questionnaire noting their reaction to it, and after analysing the DNA of each participant, researchers discovered the make up of 15 particular single-nucleotide polymorphisms in their genes were linked to taste preference.
Principal Investigator behind the project, Thomas Roos, says: 'Our research indicates that Marmite taste preference can in large parts be attributed to our genetic blueprint, which shows that each of us is born with a tendency to be either a 'lover' or 'hater'.'
But it isn't completely down to your genes, as people can also have their taste in food products altered by the environment around them.
Thomas added: 'Like anything in genetics, taste preference is dictated by both nature and nurture. Our environment can impact our taste preference as much as the genes we are born with.'
The Aussies at work brought some in for us to try. I didn’t like it.
I thought that the first time I tried beer too.
“Acquired taste” has to be the answer.
A number of people have said it tastes like chicken. Who’d a thought?
rwood
My secret to super bacony gravy is adding crumbled pork rinds to thicken it, alone with the usual cornstarch.
As long as were sharing.
Hehehe...I listen to a weekly podcast called PFW In Progress (New England Patriots football...American football) and it is kind of fun because they can say and do things on the podcast they might not do on the Radio.
They had a Patriots fan from Australia on as a guest, and he brought them various things from Australia...some kind of cookies they really liked, and...vegemite.
When they tried the vegemite, all of them went berserk, and it was mental image of four grown men trying to simultaneously wipe their tongues off a la Tom Hanks in the movie “Big” where he eats the caviar!
Ha, it was a vegetable vitamin type drink with alcohol in it. She got drunk because of all the commercial takes. Vita Vegamin.
Guilty on both counts :) Although you have to search a bit for it here in North America. Marmite is more easily available since it has a shorter trip to make.
I described the taste/tecture as heavily reduced soy sauce.
Not sure I'd like it as a vegemite sandwich, but as a condiment or flavoring in a main dish, sure.
The two workers showing off the brew process pulled up an accordian filter caked with the used brewer's yeast, saying it was perfectly edible.
Not by them in particular, of course, but edible for those that liked that sort of thing.
The brewery sold it for feed for livestock.
When I go to England I bring back a big jar whatever the metric is for 2 pounds (1,000 grams ???) of Marmite for just 2 pounds sterling...about $2.50
here it costs $6 for about 6oz...if you can find it...Publix have it sometimes...
Hot white bread toast, butter and Marmite and a cuppa Tea with milk and sugar...
:)
How many grant $$$$ was wasted in this study?
Oooooh y. That sounds terrific. Going to try that next batch
Thanks
I can guess, paternal grandfathers early navy years involved massive quantities of tuna which he loathed later in life. On the other hand rice, which in pittance quantities was almost his exclusive diet for his 3 1/2 years as a POW of the Japanese, he didn’t mind because as he put it, “anything you add to it makes it better”...
It’s yeast extract. If you look at the contents of many many food products...it is an ingredient.supposedly it adds “umami” taste(savory taste)...it looks like some kind of chocolate frosting so when you taste its salty bitter flavor it can mess you up. It gives vegetarian food a meaty kinda flavoring so you vegans can cheat..i use it in my veggie soups and classic toast and butter preps...by product of extraction of fungal(yeast) fermentation process
Its more like people force feeding their children the stinking $hit at a very early age.
Vegemite, the UK’s equivalent of boiled peanuts.
I ate ripe durian fruit from a road side stand in Malaysia without puking
**************
nothing wrong with durian,,, we have about 20 jackfruit seedlings started at my house right now..
I tried Vegemite years ago in Australia. I still cringe at the thought.
But how did you eat it? A big ol’ bite? You need to take a quarter of a tsp at most, and put it on buttered toast. Put a whole teaspoon in a whole pot of any kind of stew.
It’s a condiment, not an entree. The FReepers who said it’s like concentrated, solidified soy sauce, should have a good clue of how to use it: in tiny, but savory, dabs.
Yes, on toast. Yuck!
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