PERSONALIZATION #13: GENETICS OF BITTER TASTE- Many different vegetables have a bitter taste. This bitter taste for about 450 different species of edible plants is the result of the presence of sulforaphane and related compounds that form a toxin in the body called isothiocyanate.

PERSONALIZATION #13: GENETICS OF BITTER TASTE- Many different vegetables have a bitter taste. This bitter taste for about 450 different species of edible plants is the result of the presence of sulforaphane and related compounds that form a toxin in the body called isothiocyanate. There are only 3 different sweet receptors on the tongue but over40 different bitter receptors which act as a defense against eating toxic plants. There is a variation in how much individuals detect bitter taste based on variations in a single gene called TAS2R38 which codes for a protein called Taste Receptor 2 Member 38. Individuals are “tasters” or “non-tasters” based on their reaction to a chemical called propylthiouracil (PTU) applied to the tongue with a small piece of paper with the PTU embedded. In any audience of normal people most will not taste anything but about 15% will be tasters. Children often outgrow tasting as they become adults which is another example of how genes actions are not fixed but change over time. A few people will even get nauseated and taste changes in women over time especially when they are pregnant and this tasting often is muted as women get older. The personal dislike of broccoli and brussel sprouts is linked to genetic differences among people. Brussel sprouts are the least popular vegetable in surveys and now you know why. Given the benefits of these compounds on immune function, it may make sense to develop tasteless dietary supplements that provide these substances to the body. Balanced Nutrition includes a variety of fruits and vegetables along with Protein-Rich Shakes and the genetics of taste is more evidence that our bodies were designed to consume plant foods but avoid those that were a signal of toxic contents. It turns out that small amounts of isothiocyanate actually make your body better able to withstand toxins of other types you may consume. So what doesn’t kill you, makes you stronger!! #drdavidheber #brusselsprouts #broccoli #taste #genetics to learn more read Personalized Nutrition and Transformation by Heber and Bowerman and go to www.drdavidheber.com and www.herbalifenutritioninstitute.com

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Categories: Nutrition

1 reply

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