(‘bitterness’ is the most sensitive of the tastes, and many perceive it as [‘unpleasant’ / ‘sharp’ / ‘disagreeable’], but it is sometimes desirable and intentionally added via various ‘bittering agents’)
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(common ‘bitter foods/beverages’ include…)
‘coffee’
‘unsweetened cocoa’
‘south american mate’
‘bitter gourd’
‘olives’
‘citrus peel’
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*many ‘plants’ in the ‘brassicaceae family’*
‘dandelion greens’
‘wild chicory’
‘escarole’
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(the ‘ethanol’ in alcoholic beverages tastes bitter, as do the additional bitter ingredients found in some alcoholic beverages including hops in beer and orange in ‘bitters’)
(‘quinine’ is also known for its ‘bitter taste’ and is found in ‘tonic water’)
(‘bitterness’ is of interest to those who study evolution, as well as various health researchers since a large number of natural bitter compounds are known to be ‘toxic’)
(the ability to detect ‘bitter-tasting’ toxic compounds at low thresholds is considered to provide an important protective function)
(‘plant leaves’ often contain ‘toxic compounds’, yet even amongst ‘leaf-eating primates’, there is a tendency to prefer ‘immature leaves’, which tend to be higher in ‘protein’ + lower in ‘fiber’ + ‘poisons’ than ‘mature leaves’)
(amongst humans, various ‘food processing techniques’ are used worldwide to ‘de-toxify’ otherwise “in-edible foods” and make them ‘palatable’)
(furthermore, [‘the use of fire’ / ‘changes in diet’ / ‘avoidance of toxins’] has led to ‘neutral evolution’ in ‘human bitter sensitivity’)
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*this has allowed several ’loss of function’ mutations that has led to a ‘reduced sensory capacity’ towards ‘bitterness’ in humans when compared to other ‘species’*
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💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥