The science behind bitter foods! скачать в хорошем качестве

The science behind bitter foods!

If you’ve heard me talk about the benefits of cruciferous veggies, nodding along but all the while anticipating more information on how to prepare it so that it isn’t absolutely disgusting, you just might be a bitter supertaster! The glucosinolates in crucifers chemically resemble phenylthiocarbamide (PTC), an organic molecule with the very unusual property that it either tastes very bitter or is virtually tasteless depending on which variant of a taste receptor gene, called hTAS2R38, you have. On average, about 70% of us can detect a bitter taste in cruciferous vegetables, but those of us with two copies of the bitter sensitivity gene (called the PAV/PAV haplotype) are much more likely to hate them, eat fewer vegetables in general, and gravitate towards sweet treats! But, never fear, because it is still possible to develop a liking for these bitter veggies! 👋🏻 Hello, Producer Potts here, and I am so happy you stopped by to peek at the description! Want me to ask Dr. Sarah your question? You can drop it into the comments and it might get picked. Ready to learn more from Dr. Sarah and about Nutrivore? I've got you covered! 📚 5 Free Guides to Nutrivore: https://nutrivore.com/join/ 🥦 Nutrivore Food Database: https://nutrivore.com/foods/ 🧩 Nutrivore Nutrient Database: https://nutrivore.com/nutrients/ 📊 Track your nutrients: https://nutrivore.com/product/nutrivo... 📗 Dr. Sarah's Book: https://nutrivore.com/book/ Ways to support Dr. Sarah's work 🎟️ Join the Patreon:   / nutrivore   👚 Shop Merch: https://nutrivore.myspreadshop.com/ #nutrivore #drsarahballantyne #vegetables