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“WHERE THINGS SO SMALL CAN HAVE A MASSIVE IMPACT ON YOUR HEALTH.”
Herbsprout is a webblog and podcast dedicated to sharing the health benefits of herbs, food, innovations related to our gut microbiome. Herbsprout seeks to bridge the vast chasm dividing the mainstream medical community and alternative medicine.

tastes for bitter veggies influenced by oral microbes

Nov
6
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source: depositphotos.com source: depositphotos.com
According to a November 02 2021 report by Ars Technica, oral microbiome in human saliva can affect odor detection, which may be linked to individual tastes for or against certain bitter chemicals in our food.

According to the report, about 25 percent of people can't taste propylthiouracil (PROP), a chemical that is similar to the bitter compounds found in cabbage, cauliflower, broccoli, coffee, tonic water, and dark beers. This means 75% of people detect unpleasant bitterness in these vegetables and beverages.

The bitter compounds in these foods are called glucosinolates. There are about 25 “bitterness genes”, according to scientists, which are also responsible for much of the nutritional value of these foods. Beyond the genetics, some people take kindly to certain types of bitterness and not others, matters of personal preferences.

https://apple.news/ADD2K-b7DRnSUh-Gz1WCVHg

https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c03889
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