Personal Development for Smart People Forums - View Single Post - If my body was meant to eat veggies, then why do my taste buds completely disagree?

FreelanceWanderer · 07-22-2009, 10:48 PM

This article I wrote was published in Walking magazine in 1999, and the information is still valid. Since the magazine went out of business years ago, I guess it's okay to post it here. Hope it helps!

FW
Write for Magazines

Vegetables have long been touted as protectors against everything from cancer to heart attacks. But no matter how much we hear about veggies' disease-fighting power, many of us just can't overcome our dislike of vegetables enough to take advantage of the nutritional benefits they deliver. In fact, studies show there is an entire group of people who are genetically wired to scorn vegetables. Are you a born veggie-hater? Read on to find out what you're missing out on and what you can do to meet your nutritional requirements.

People who don't like vegetables are often dismissed as picky eaters. "Not liking vegetables has really been a burden," says Kate de Fuccio, an intern at the New Museum of Contemporary Art in New York City who lives in Spinnerstown, PA. "People will literally tease me. It becomes a control issue where people think they can 'fix' me and try to force vegetables on me."

But there may be more to a dislike of veggies than pickiness. Recent research has uncovered a group of people called supertasters who have a genetic sensitivity to bitterness.

Until the late 1970s, taste researchers divided people into tasters and non-tasters depending on their ability to taste a chemical called phenylthiocarbamide (PTC). Those who could taste PTC were called tasters, and those who couldn't, non-tasters. Then Linda Bartoshuk, Ph.D., a taste researcher at the Yale University School of Medicine, began to test people for sensitivity to a similar chemical, called 6-n-propylthiouracil (PROP). Her research revealed a subset of tasters who were particularly sensitive to the bitter flavor. She dubbed such people supertasters. About 25% of the population are supertasters, 25% non-tasters, and the rest regular tasters. Almost two-thirds of supertasters are women, and Asians and Blacks tend to be more sensitive than Caucasians.

As luck would have it, the compounds that give vegetables their health benefits also happen to be--you guessed it--bitter. Does this mean that supertasters' acute sensitivity causes them to shun veggies? Adam Drewnowski, Ph.D., director of the nutrition program at the University of Michigan at Ann Arbor, found that supertasters tend more than tasters and non-tasters not to like grapefruit because of the bitter cancer-fighting compound naringen. "The results showed that supertaster status does alter preferences," says Drewnowski. "But whether they eat less grapefruit as a result, we don't know. We don't know if a sensitivity to bitterness translates into changes in eating habits."

Veggies may be bitter, but their benefits are sweet. According to studies by the American Dietetic Association, vegetables contain compounds that combat cancer and heart disease and fiber that speeds toxins through the digestive tract before they can do harm. The American Institute for Cancer Research in Washington, DC, claims that cancer incidence could decrease by as much as 20% if all Americans got the five servings of vegetables a day recommended by the National Cancer Institute.

The compounds that make veggies cancer-fighting powerhouses are called phytochemicals. "We think there are thousands of phytochemicals, but only a fraction of them have been discovered," says Melanie Polk, R.D., Director of Nutrition Education at the American Institute for Cancer Research. According to Polk, every family of vegetables has its own phytochemical profile. For example, the cruciferous family--which includes cabbage, cauliflower and broccoli--boasts indoles, while the allium family--with such members as scallions, onions and garlic--provides allicin. Vegetables contain so many still-undiscovered phytochemicals that no food supplement or vitamin can take the place of a variety of fresh vegetables in the diet.

Veggies' superstar nutritional status is good news for health-conscious Americans. But where does that leave those of us who think veggies are vile? If you let the bitter taste of veggies keep you from your five a day, don't despair. We talked with nutritionists and taste researchers to find out what you can do to take the edge off your veggies so you can fit more of them into your diet.

- Sometimes, Fat is Good

Especially if it helps you eat more veggies. According to Paul Breslin, Ph.D., an Assistant Member at the Monell Chemical Senses Center in Philadelphia, some bitter compounds are lipophilic, meaning they readily dissolve in fat. So it's possible that putting a little fat in the form of a cheese sauce or creamy salad dressing on vegetables will suppress the bitter taste.

- Shake on Some Salt

Ever notice how your favorite chocolate recipe contains salt, or how salted cantaloupe tastes sweeter? Breslin says that salt blocks bitter flavors (such as the naturally sharp flavor of chocolate) and acts as a filter that lets more desirable flavors shine through. Dusting your veggies with salt may make them more palatable.

- Sprinkle Them with Sugar

Last year the British Cancer Research Campaign, in conjunction with a major frozen-food chain, launched a new line of flavored foods--including chocolate covered vegetables--in hopes of getting kids to eat their greens. Okay, chocolate-dipped veggies may be going a bit too far--but the idea behind it is valid. If you find veggies too bitter, try going the Mary Poppins route with recipes that call for a spoonful of sugar.

- Heat Them Up

If the bitterness of raw vegetables makes you skimp on greens, try microwaving, steaming or stir-frying them instead. The process of heating them up helps dull the bite. "The Chinese are sensitive to bitterness, but they eat a lot of vegetables," says Adam Drewnowski. "How? They stir-fry them."

- Hide Them Away

Maybe Mom had the right idea hiding veggies in the meatloaf. If you really can't stomach the taste of vegetables, the best thing might be to mask their flavor with other foods. "You can chop vegetables up really small and hide them in other things, such as a casserole or an omelet," suggests Melanie Polk. "Or try pureeing vegetables in soup. The flavors meld very nicely, and you won't taste the vegetables as much." Other ideas that take advantage of this principle: Try zucchini or carrot bread, grate carrots into hamburgers or tomato sauce, or toss bits of chopped vegetables into macaroni or potato salad from the deli.

You've tried all these suggestions, but still can't bear veggies? Take heart. As vegetables' popularity grows, more types of veggies are becoming available in the local supermarket--some of which may be more palatable than others. If you don't like the tangy green bell pepper, you can try its sweeter red, yellow or orange counterparts. Have you ever tried celeriac? Or salsify? You may be pleasantly surprised.

Whatever you do, don't give up on the health benefits of veggies for good. As we grow older, our sense of taste tends to become duller--so the vegetable you find too bitter today might be a palate pleaser in a few years.

SIDEBAR
Are You a Supertaster?

Try this test to find out. Put a gummed reinforcer ring (the kind you use on loose-leaf paper) on your tongue with one edge touching the middle of your tongue and the other edge touching the side. Use a cotton swab to dab blue food coloring in the center of the ring. Remove the ring and, using a magnifying glass, count the pink circles on the blue background. These rings are called fungiform papillae, and they correspond to the number of taste buds. If there are more than thirty circles in the ring, you're a supertaster; between five and ten, you're a non-taster; and anywhere in between, you're a regular taster.

SIDEBAR

It seems as if vegetables and supertasters are evolutionarily at odds with one another. Vegetables have a bitter taste to deter insects, while it's theorized that the purpose of the supertaster gene is as a sensory warning system for poison. In fact, women are more sensitive to bitter tastes in the first part of pregnancy, presumably to protect their fetuses from ingested poison.

If supertaster status is so beneficial, then why aren't we all supertasters? "Being a supertaster is an advantage in a dangerous environment," explains Linda Bartoshuk. "But being a non-taster is an advantage in a non-dangerous environment, because non-tasters can experiment with new foods. It's better for a species to have both groups."

07-22-2009, 10:48 PM	#49 (permalink)
FreelanceWanderer Senior Member Join Date: Jun 2007 Posts: 101	This article I wrote was published in Walking magazine in 1999, and the information is still valid. Since the magazine went out of business years ago, I guess it's okay to post it here. Hope it helps! FW Write for Magazines Vegetables have long been touted as protectors against everything from cancer to heart attacks. But no matter how much we hear about veggies' disease-fighting power, many of us just can't overcome our dislike of vegetables enough to take advantage of the nutritional benefits they deliver. In fact, studies show there is an entire group of people who are genetically wired to scorn vegetables. Are you a born veggie-hater? Read on to find out what you're missing out on and what you can do to meet your nutritional requirements. People who don't like vegetables are often dismissed as picky eaters. "Not liking vegetables has really been a burden," says Kate de Fuccio, an intern at the New Museum of Contemporary Art in New York City who lives in Spinnerstown, PA. "People will literally tease me. It becomes a control issue where people think they can 'fix' me and try to force vegetables on me." But there may be more to a dislike of veggies than pickiness. Recent research has uncovered a group of people called supertasters who have a genetic sensitivity to bitterness. Until the late 1970s, taste researchers divided people into tasters and non-tasters depending on their ability to taste a chemical called phenylthiocarbamide (PTC). Those who could taste PTC were called tasters, and those who couldn't, non-tasters. Then Linda Bartoshuk, Ph.D., a taste researcher at the Yale University School of Medicine, began to test people for sensitivity to a similar chemical, called 6-n-propylthiouracil (PROP). Her research revealed a subset of tasters who were particularly sensitive to the bitter flavor. She dubbed such people supertasters. About 25% of the population are supertasters, 25% non-tasters, and the rest regular tasters. Almost two-thirds of supertasters are women, and Asians and Blacks tend to be more sensitive than Caucasians. As luck would have it, the compounds that give vegetables their health benefits also happen to be--you guessed it--bitter. Does this mean that supertasters' acute sensitivity causes them to shun veggies? Adam Drewnowski, Ph.D., director of the nutrition program at the University of Michigan at Ann Arbor, found that supertasters tend more than tasters and non-tasters not to like grapefruit because of the bitter cancer-fighting compound naringen. "The results showed that supertaster status does alter preferences," says Drewnowski. "But whether they eat less grapefruit as a result, we don't know. We don't know if a sensitivity to bitterness translates into changes in eating habits." Veggies may be bitter, but their benefits are sweet. According to studies by the American Dietetic Association, vegetables contain compounds that combat cancer and heart disease and fiber that speeds toxins through the digestive tract before they can do harm. The American Institute for Cancer Research in Washington, DC, claims that cancer incidence could decrease by as much as 20% if all Americans got the five servings of vegetables a day recommended by the National Cancer Institute. The compounds that make veggies cancer-fighting powerhouses are called phytochemicals. "We think there are thousands of phytochemicals, but only a fraction of them have been discovered," says Melanie Polk, R.D., Director of Nutrition Education at the American Institute for Cancer Research. According to Polk, every family of vegetables has its own phytochemical profile. For example, the cruciferous family--which includes cabbage, cauliflower and broccoli--boasts indoles, while the allium family--with such members as scallions, onions and garlic--provides allicin. Vegetables contain so many still-undiscovered phytochemicals that no food supplement or vitamin can take the place of a variety of fresh vegetables in the diet. Veggies' superstar nutritional status is good news for health-conscious Americans. But where does that leave those of us who think veggies are vile? If you let the bitter taste of veggies keep you from your five a day, don't despair. We talked with nutritionists and taste researchers to find out what you can do to take the edge off your veggies so you can fit more of them into your diet. - Sometimes, Fat is Good Especially if it helps you eat more veggies. According to Paul Breslin, Ph.D., an Assistant Member at the Monell Chemical Senses Center in Philadelphia, some bitter compounds are lipophilic, meaning they readily dissolve in fat. So it's possible that putting a little fat in the form of a cheese sauce or creamy salad dressing on vegetables will suppress the bitter taste. - Shake on Some Salt Ever notice how your favorite chocolate recipe contains salt, or how salted cantaloupe tastes sweeter? Breslin says that salt blocks bitter flavors (such as the naturally sharp flavor of chocolate) and acts as a filter that lets more desirable flavors shine through. Dusting your veggies with salt may make them more palatable. - Sprinkle Them with Sugar Last year the British Cancer Research Campaign, in conjunction with a major frozen-food chain, launched a new line of flavored foods--including chocolate covered vegetables--in hopes of getting kids to eat their greens. Okay, chocolate-dipped veggies may be going a bit too far--but the idea behind it is valid. If you find veggies too bitter, try going the Mary Poppins route with recipes that call for a spoonful of sugar. - Heat Them Up If the bitterness of raw vegetables makes you skimp on greens, try microwaving, steaming or stir-frying them instead. The process of heating them up helps dull the bite. "The Chinese are sensitive to bitterness, but they eat a lot of vegetables," says Adam Drewnowski. "How? They stir-fry them." - Hide Them Away Maybe Mom had the right idea hiding veggies in the meatloaf. If you really can't stomach the taste of vegetables, the best thing might be to mask their flavor with other foods. "You can chop vegetables up really small and hide them in other things, such as a casserole or an omelet," suggests Melanie Polk. "Or try pureeing vegetables in soup. The flavors meld very nicely, and you won't taste the vegetables as much." Other ideas that take advantage of this principle: Try zucchini or carrot bread, grate carrots into hamburgers or tomato sauce, or toss bits of chopped vegetables into macaroni or potato salad from the deli. You've tried all these suggestions, but still can't bear veggies? Take heart. As vegetables' popularity grows, more types of veggies are becoming available in the local supermarket--some of which may be more palatable than others. If you don't like the tangy green bell pepper, you can try its sweeter red, yellow or orange counterparts. Have you ever tried celeriac? Or salsify? You may be pleasantly surprised. Whatever you do, don't give up on the health benefits of veggies for good. As we grow older, our sense of taste tends to become duller--so the vegetable you find too bitter today might be a palate pleaser in a few years. SIDEBAR Are You a Supertaster? Try this test to find out. Put a gummed reinforcer ring (the kind you use on loose-leaf paper) on your tongue with one edge touching the middle of your tongue and the other edge touching the side. Use a cotton swab to dab blue food coloring in the center of the ring. Remove the ring and, using a magnifying glass, count the pink circles on the blue background. These rings are called fungiform papillae, and they correspond to the number of taste buds. If there are more than thirty circles in the ring, you're a supertaster; between five and ten, you're a non-taster; and anywhere in between, you're a regular taster. SIDEBAR It seems as if vegetables and supertasters are evolutionarily at odds with one another. Vegetables have a bitter taste to deter insects, while it's theorized that the purpose of the supertaster gene is as a sensory warning system for poison. In fact, women are more sensitive to bitter tastes in the first part of pregnancy, presumably to protect their fetuses from ingested poison. If supertaster status is so beneficial, then why aren't we all supertasters? "Being a supertaster is an advantage in a dangerous environment," explains Linda Bartoshuk. "But being a non-taster is an advantage in a non-dangerous environment, because non-tasters can experiment with new foods. It's better for a species to have both groups."