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This is an interesting article about the genetics of taste (published on npr.com).

I wonder if my sister is a supertaster. She perceives things with even the slightest hint of spice or flavor to be intense, often too much for her. I used to have difficulty with spicy things, but sort of trained myself when I worked at a Mexican restaurant to enjoy the spicy salsa verde, and now I can eat medium to high-spice dishes on occasion. (I really like the flavor, but it is sometimes still far too intense.)

Now that I've completely removed soda (that one had been waning for more than a year before the Eating Well Plan, but it's now 99% effective) and most sweet treats from my diet, I taste them with a ridiculous intensity! Phil likes to get the glass-bottle real-sugar Cokes every once in a while, and I'll have a sip and I can immediately taste it for what it is -- thick, sugary caramel syrup. Blech!

Luckily (or unluckily?) it makes my favorite dark chocolate (70% cacao or higher) taste even better.


( 2 comments — Leave a comment )
Jun. 16th, 2010 05:26 pm (UTC)
Really interesting. I absolutely think that I'm one. Spicy food is always way too intense for me. As you've probably seen in my baking recipes, sweets are always way too sweet for me, so I cut back the sugar. Even carbonation - I prefer my soda (when I drink it, which is very rarely) over ice because it cuts the sweetness and the carbonation. So strange!
Jun. 16th, 2010 09:38 pm (UTC)
Huh, that's really interesting. My mother is much like your sister, which makes cooking for her incredibly difficult. Especially because (to me) she over-salts things to a massive degree.

I don't know how I'd fall on the scale because I deliberately don't add salt to anything if I can help it, and I reduce sugar in baking as far as is possible whilst keeping the ratio reasonably even. The fact that I've done that for so many years means that I'm quite salt and sugar sensitive these days.
( 2 comments — Leave a comment )


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