Thanks Tolerance Sucks Rocks.
Posted on 11/30/2019 5:21:38 PM PST by Tolerance Sucks Rocks
If you make a face like a kid swallowing cough syrup at the mere suggestion of Brussels sprouts, you might have the DNA of a “super taster,” a genotype that makes the bitter chemicals in these foods taste practically intolerable, according to recent research to be presented at the American Heart Association’s Scientific Sessions 2019 this weekend in Philadelphia.
Everyone inherits two copies of a taste gene called TAS2R38. The particular variants you’re born with determine how sensitive or not you are to bitter tastes from certain chemicals such as glucosinolates, commonly found in cruciferous vegetables like Brussels sprouts, cabbage, and broccoli.
People who inherit two copies of a variant called AVI aren’t sensitive to bitter tastes. Those born with one copy of AVI and one copy of another variant called PAV perceive the bitter tastes of these chemicals, but aren’t necessarily overwhelmed by them. However, people with two copies of PAV, often called “super tasters,” find the same foods exceptionally bitter.
Along with those cruciferous veggie offenders, other foods like coffee, dark chocolate, and beer may also trigger that way-too-bitter taste.
“We’re talking a ruin-your-day level of bitter when they tasted the test compound,” said study author Jennifer L. Smith, Ph.D., R.N., a postdoctoral fellow in cardiovascular science at the University of Kentucky School of Medicine in Lexington, in a press release from her upcoming presentation.
Perhaps unsurprisingly, that day-wrecking bitter perception prevents these super tasters from consuming their daily recommended vegetables.
When the researchers analyzed food-frequency questionnaires from 175 people (average age 52 and more than 70 percent female), they found that the respondents with the PAV genotype were more than two and a half times as likely to rank in the bottom half of participants on the number of vegetables eaten than those without the variant.
(Excerpt) Read more at runnersworld.com ...
Sauerkraut with bacon? Interesting. The nearby truck stop has sauerkraut as a condiment for its hot dogs, so I pile it on. I grew up with a lot of German foods on holidays, since some of my extended family members are still very traditional.
I like broccoli and cabbage, but I hate Brussels sprouts and asparagus. There must be something wrong with me.
I can get a hoppy beer down, and some of them actually taste good, but I still don’t like them as well as the other kinds.
Thanks Tolerance Sucks Rocks.
I like brocolli, but have only once had a taste of Brussels Sprouts that did NOT taste horribly bitter.
Homemade broccoli cheese soup sounds good.
Care to share a recipe?
This recipe works with broccoli or cauliflower. :)
1 bunch of broccoli chopped into bite size pieces (discard stems)
2 quarts chicken stock
1 small onion, diced
1/3 C. cornstarch
1/2 tsp. salt
1 C. heavy cream or half and half
1/4 C. butter
8 oz. shredded sharp Cheddar
Heat chicken stock, broccoli and onions in a large pot to boiling. Lower heat to simmer and cover pot. Simmer 30 minutes. In a separate bowl, mix cornstarch with salt and heavy cream until well blended with no lumps. Add cornstarch mixture and butter to soup stirring constantly until slightly thickened. Add shredded Cheddar and stir until cheese melts and is incorporated.
I’m a big fan of cheese and usually add more to top the soup before serving. Melty goodness! Hope you enjoy!
Cooking cruciform vegetables at a high heat brings out the strong taste which many don’t like.
Me: like gently cooked broccoli and cabbage; some Brussels sprouts OK; Sauerkraut and other vinegar foods nah; Cilantro—no, no, no; hot/chili pepper type foods—call the fire department, no, no, no.
Forgot to mention I don’t like coffee or beer either. However I enjoy dark chocolate—too much.
Didn’t like cheese as a child but eat many kinds now.
I once found some large acorns from white oaks. They seemed to have a mild taste. They grew in an area that could have been lived in by native Americans. The trees were quite old and I wondered if perhaps there could have been selective planting of oaks in various areas by native Americans.
Acorns are edible, but I don’t think they’re particularly satisfactory.
Early in my marriage my husband from the middle west said he did not like vegetables very much. One day I cooked fresh string beans to tender crisp with butter and a little garlic salt. He ate some and said, “Wow, these beans are really good.” I asked what string beans were like when he was a kid. He explained that they picked a lot of them in the large garden on Saturday, then mother cooked them all for Sunday dinner, then she served the remaining cooked beans on Monday, Tuesday, Wednesday, Thursday, Friday and Saturday, always reheated. Turns out that was how all the vegetables in his home were cooked.
My mother could be domineering and argumentative. Once my husband said: “You can forgive your mom a lot for her cooking.” I learned and love to cook. I had a Saturday post Thanksgiving dinner. I was given a turkey carcass and a big ham bone by the people who cooked the Thanksgiving dinner I ate. Brought them home and made soup. First I trimmed the remaining shreds of easy to cut meat from both. Using separate large pots I boiled each carcass in water with some vinegar (to pull the calcium out of the bones) for at least 3 hours. I put beans in with the ham bone, then while at a full boil I kept the lid on and moved them to the back of the stove to rest and cool overnight. They were sterile from boiling so long as the lid stayed on. I was up until 1 pm cleaning up and trying to fit all the leftovers in the refrigerator. The next morning I picked out the bones and removed all the remaining shreds of edible meat (more than a cup each one) and threw the leftover meat and the shreds from the bones into the pots (the bones were discarded). I brought both pots to a boil again, added more water and chicken and ham bullion cubes. I put Trader Joe’s rice medley and lentils in with the turkey, and added lentils to the ham and beans pot. While both pots were simmering I cut up onions, carrots, and celery, and added to both pots to cook for 1/2 hour more. Then I put crushed garlic and seasoning into the pots and tasted repeatedly until they were just right. I added lemon pepper salt, garlic salt, adobo, and sea salt, also a touch of lemon juice.
These soups were the first course for my Saturday dinner. Judging from the enthusiasm of some of my young guests, I think soup making from scratch is a lost art. Hope somebody enjoys my recipes.
Thank you!
Can’t wait to try this.
Of course Im not her.
Have you ever taken a drink then nearly spit it out because your mouth was expecting milk but you accidentally grabbed the glass of orange juice instead?
Parsley tastes like the healthful minerals of earth combined with the life giving force of the sun. Cilantro tastes like how lemon Pledge on an anus would smell.
You’re welcome! :)
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