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 ...
“Eat your vegetables!”
“Make me!”
DANG!
I guess that’s me. Can’t stand Brussels Sprouts
I like broccoli, but hate the taste (and smell) of cooked cabbage.
I must not have the gene, love broccoli.
Love broccoli and Brussel sprouts grilled. Olive oil and salt and charred til they are crispy. Yum!
“But Pa, I CAN’T eat this broccoli because I got sensitive taste genes.”
WHAP!
“They still feeling sensitive? Don’t make no difference what pants you’re wearing.”
I like bitter veggies. I must have a compromised sense of taste.
Whatever. I’m amazing healthy and extraordinarily healthy.
But I hate Brussels spouts and Lima beans
I like broccoli. But not Brussel sprouts.
I like the way it comes out.
It is OK with melted cheese but by itself, no way.
Brussels sprouts are edible but not great.
Love Broccoli and Brussels sprouts. Savoy cabbage is also great,
Savoy cabbage cold slaw:
One small head savoy cabbage, shredded, then finely chopped
One large jalapeno seeded, then finely minced
One bunch cilantro, minced
Two inch carrot piece, shredded, then minced (optional for color)
One cup sour cream
Combine everything together adjusting sour cream to consistency you want. Fabulous!
I identify as a “super taster”. lol
Is “super” the new “special?” :-D
I like cooked veggies of practically all types. Raw; not so much.
I heard something about how some people hear music and it moves them deeply but then some other people hear music and meh, so what, it’s okay. Makes for good background noise.
Broccoli is in my blood. I am half broccoli actually. Then the fast food companies came and stole my land, and I’ve had to live on simple things like double cheeseburgers and hot pockets. But one day I will be avenged and have a veggie pizza with a broccoli topping. Probably tomorrow.
I hope you don’t find this thread bitter.
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