Beyond the likes and dislikes for different foods, there are more advantages and disadvantages to this condition. It is known that supertaster drink less alcohol that people with less sensitive palates, which is a good thing. They are also less vulnerable to cardiac problems and developing obesity. However, supertasters are at a greater risk of developing certain types of cancers because some of the bitter compounds found in vegetables are thought to have protective effect against certain cancers, particularly colon cancer. It is thus important that we are aware of our condition and habits, and become “mindful eaters”.
This is a very interesting blog, I have read all of your posts so far, as I get more and more intrested to know about this "super taste". Now I can't help wondering now if I am a super taster too. When I was a child I was a very picky eater too, I could not by any means eat vegetables, I despised eggplants and broccoli, but just as you I have learned to eat them little by little, and surprisingly, now I love them. Do you know if there is a reason why? If this is a genetic condition that makes you dislike those kinds of food, then why can we get used to the flavors and begin to love them after? I am just curious to know if anyone has the answer, if not I think that should be a good topic for research. Great Job!
ReplyDeleteHi Betsy,
DeleteFrom my readings, I concluded that although certain foods are indeed distasteful to us, we can develop what is known as an "acquire taste". This phenomenon is fairly common among people who drink wine and other strong alcohols, like whiskey. So, little by little we can include these foods in our daily life.
With respect to the genetic predisposition, I will let myself be a little speculative and say that since "supertasting" hasn't been mapped to one specific gene, it is posible that the condition is a result of gene interaction. However, I don't know for sure why/how we can somewhat overcome this condition.
If a person is genetically predisposed to disliking certain foods, it seems pretty miserable to me to have to force one’s self into mindful eating. I personally do not have this problem, but I try to imagine the psychological consequences of forcing myself to eat foods regularly that are distasteful to me. Perhaps supplements or skillful recipes and food preparation can help extreme supertasters achieve more balanced diets. Identifying the issue seems to be first step to finding practical solutions to make up for diet imbalances.
ReplyDeleteIt is indeed to the advantage of the "supertaster" to be a little creative with their food preparation. Furthermore, as a supertaster myself, I have to say that although it can be unpleasant sometimes, we must also realize that we need proper nutrition and be willing to make some sacrifices to ensure our health. We may be surprise and find that we don't dislike something as much as we though.
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