Nutrition Notes: The Science of Taste
October 19, 2015
As a Registered Dietitian Nutritionist, I excitedly look forward to the Academy of Nutrition and Dietetics' national conference every year. The Food and Nutrition Conference and Expo was held in Nashville, TN a few weeks ago and boy was it a nutrition lover's dream! I sampled new foods, networked with other nutrition professionals, and heard the latest research in our field. One of my favorite sessions discussed the science of taste and how taste can influence what we eat. Want to know if taste buds change your dinner plate?The 5 regions of taste on your tongue are Sweet, Salty, Sour, Umami (think savory) and Bitter. The researchers chose to focus on the Bitter taste. Did you ever wonder why certain veggies are bitter? Like kale, Brussels sprouts, or turnip greens? During the growing process, some vegetables produce a bitter taste to keep bugs away! Built in bug deterrent! And based on your personal genetic code, you may or may not taste the full bitterness of those veggies.During the presentation, the researcher handed out bitter paper to place on our tongues. The paper represented the specific bitterness of bitter veggies. It was the most disgusting thing I had ever tasted. My friend next to me… she didn't taste a thing. So I most definitely have the DNA code to taste this specific bitterness. Awesome. But this doesn't change what I eat. I love Brussels sprouts, I love greens!So what's the point? The research shows that our taste buds may influence our food choices. So if you taste the really bitter taste, you may not put those veggies on your plate. BUT there is also research to say that our taste buds are not destiny. This means you can learn to overcome the bitter taste. That's great news! I can continue to love my bitter veggies and all the nutrients they contain! So keep your options open when choosing your foods. Try new foods in new ways to keep your taste buds guessing. Through different recipes and cooking methods we can learn to enjoy all vegetables.Try this recipe for Garlic Lemon and Parmesan Roasted Brussel Sprouts.Ingredients- 1 lb Brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise- 2 to 3 cloves garlic, minced- 2 Tbsp extra virgin olive oil- 2 tsp fresh lemon juice, plus more for serving- 1/2 tsp (scant) fine sea salt, or to taste- 1/4 tsp freshly ground black pepper- 1/4 cup freshly grated Parmesan cheeseDirections1. Preheat oven to 400 degrees. Add Brussels sprouts and garlic to a large mixing bowl.2. Drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss.3. Spread onto a cookie sheet in an even layer.4. Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 -30 minutes.5. Serve warm spritzed with more lemon juice to taste and topped with Parmesan cheese.
