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Fundamental taste discovery could lead to ‘Holy Grail’ of nutrition
date:Jun 02, 2012
Published inChemical Senses, the research outlines exactly how humans use the nose and tongue to recognise the flavour of foods.Led by Juyun Lim from Oregon State University, USA, the researchers note that humans are wired to prefer sweet-tasting and avoid bitter-tasting foods as an evolutionary survival mechanism which in the past had helped humans to avoid poisonous foods and find foods that provided energy.

Now, however, such preferencesjust makes us fat,say the researchers.

There has bee

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