Are You a Supertaster?

The acuteness of our sense of taste is to our evolutionary advantage, to direct us to foods of high nutritional value and to help us steer clear of foods that might sicken or even poison us. The science of taste is today so much more complicated than simply a question of sour or sweet, bitter or salty. Umami, calcium, kokumi, even metallicity—among others—are just a few of the newly recognized tastes that have entered into the discussion. A super-taster can have up to twice as many taste buds as the average person, making for a much richer dining experience given the presence of all of these tastes to explore. But the reality is that super-tasting often makes for picky eaters.

Image from: Wikimedia.

Taste is so much more complicated than sweet, sour, salty, and bitter. Image from: Wikimedia.

For more, read the following article from The National Geographic:

http://theplate.nationalgeographic.com/2014/09/30/are-you-a-supertaster/

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Do I Only Use 10% of My Brain?

While we might only be realizing a fraction of our potential, this does not mean that we only use 10% of our brains. Our body’s automatic functions (like breathing) or some of our actions that don’t take very much thought at all (like walking) all rely on the brain. We know this because of technological innovations like MRI’s that give us a greater understand of how—and how much—of the brain actively functions, technologies that have only become available since long after the advent of this myth. So the next time we are tempted to repeat the old adage, maybe we should instead opt to say what it is we really mean—that we have tremendous untapped potential, regardless of the percentage of our brains that we do or do not use.

For more on the science of brains, check out the segment from SciShow included below:

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