Wednesday, September 23, 2020

*Picture of cooked Brussel sprouts Me: yum Everyone: ew

Are you a super taster or a sub taster? To test this theory add blue food coloring to your tongue. The dye does not stick to taste buds. If the dye becomes bluer and bluer you are a sub taster, if your tongue doesn't get very blue you are a super taster. What does this mean? Super tasters have more of a sensitivity to different food flavors such as coffee which is why they add more cream and sugar. Sub tasters on the other hand don't have as many receptors to detect the different food molecules so they go for spicy over mild. The capacity at which your taste buds can detect the taste and send a message to your brain are dictated by the structure of the receptors and how your brain perceives that message. We have 30 different genes that allow us to have a range of what we individually consider bitter based on what our brains senses and signals back to the tastebud. 


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  3. I never knew that this was the reasoning behind why certain people can better handle spice or plain coffee. I am indeed a fan of brussel sprouts in every way as well as spicy foods. The simple food dye test sounds like a great way to figure out what your phenotype for this aspect of taste is. I'll likely try it out whenever I can get my hands on blue food dye.