Posted on 08/02/2019 1:53:01 PM PDT by ConservativeMind
Introducing plant-based foods to a diet is a common-sense approach to healthy eating, but many people don't like the taste of vegetables, bitter greens, in particular.
But give that broccoli a chance.
Doing so won't just change your mind; it will actually change the taste of those foods, according to a new study.
What sounds at first like a culinary parlor trick is actually a scientific matter based on specific proteins found in saliva. These proteins affect the sense of taste, and diet composition, at least in part, determines those proteins.
Saliva is a complex fluid containing around 1,000 specific proteins. Identifying all the players is a work in progress, but everything we eat is dissolved in saliva before it interacts with taste receptor cells and all these proteins are candidates for influencing stimuli before food is tasted.
"What you eat creates the signature in your salivary proteome, and those proteins modulate your sense of taste," says Ann-Marie Torregrossa, an assistant professor.
How much repeated exposure? Give me a number.
"Our data doesn't provide a number, such as 12 servings of broccoli, however, for people who avoid these foods because of their bitterness, but would like them in their diet, they should know their taste will eventually change."
"Trying to convince someone that a salad tastes great isn't going to work because to that person it doesn't taste great. Understanding with taste that we're dealing with something that's moveable is significant."
"Once these proteins are on board the bitter tastes like water. It's gone."
"The variation around sweets is very small," she says. "Nearly everyone likes a cupcake, but the variation around liking broccoli is enormous.
"This research helps explain why that variation with bitter food exists and how we can get more people to eat broccoli instead of cupcakes."
(Excerpt) Read more at medicalxpress.com ...
How much boiled okra is required before I start to like it?
Three so far...
Yankee.
Brussels tossed like a salad in balsamic vinaigrette and then baked are incredible.
I love parsley. When I was a kid and we would go out to eat (which was a very rare occurrence for us), the parsley garnish was always the first thing to disappear from my plate.
I like the taste of broccoli and eat a lot of it. But one green vegetable that I find to be disagreeably bitter is rabe, or rapini, which is similar to broccoli and sometimes found in Italian restaurants. Nonetheless, I eat it when it is served because it’s full of healthy nutrients.
Broccoli makes me fart.
The basic tastes all activate the various digestive organs. The bitter taste in particular is needed for digesting fats, in part by stimilating the gall bladder.
Most foods are not natural. Raw fruits today are far sweeter and far less bitter than their wild precursors of thousands of years ago. Humans prefer sweetness, and have cultivated plants accordingly.
The crucial need, and crucial lack, of the Bitter Taste is the reason for the digestive aid derived from folk remedies: Swedish Bitters.
Russian Black Radish is a very effective bitter.
So, the parents were right. “Eat it or you don’t get up from the table”. Today, I can eat and like almost everything.
Cilantro is often cited as something that releases toxic halogens. I am not asserting that is what happens with you; you may want to investigate it.
Our environment now provides us with far less Iodine, and far more competing Halogens - Flouride, Chlorine, Bromide - than even fifty years ago.
Iodine used to be prescribed by M.D.s before Big Pharma took over. Lugol’s Solution was a basic item in the American Pharmacopia from c. 1830 to c. 1930.
(Although Chloride is essential, Chlorine is not.)
All cruciferous vegetables contain certain indigestible carbohydrates, in varying amounts.
Somebody told me that about smoking. It may seem pretty disgusting now, but after a week or so you’ll find you like it. I’ll pass.
I love the stuff. My wife until about a year ago would not eat it because of that soap taste. Then she says the taste just changed, we use it a lot in cooking now.
I hated Brussels sprouts until a chef I know shredded them and sauteed them along with sliced bacon and the bacon grease.
Perfect for the Keto diet, and they taste totally different - sweeter and bacony.
I love BROCCOLI RABE ... the Italian version which is described as bitter.
I go to lengths to find it in specialty stores,,,and it costs about twice as much. but, along with a good Italian Sausage, [and lots of garlic], it makes a great pasta sauce!
Boiled Okra might as well eat snot. Same for boiled squash. Fresh okra cut off the plant eaten raw with a dash of salt great. Fried okra almost black overdone, better than popcorn. pickled okra very good. Okra in gumbo with something to cut slime great.
“To each his own.”
To eat his own :)
“Boiled Okra might as well eat snot.”
My sentiments to a “T”.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.