Tag: Tas2r38

A significant portion of the population experiences broccoli as unpleasantly bitter, and this sensitivity often stems from genetics. The question of whether a dislike for broccoli is genetic leads to an examination of the TAS2R38 gene, a key factor in how we perceive bitter tastes.

Recent research suggests that aversion to certain foods is strongly linked to genetics. So, for those who find the fresh crunch of a cucumber unappealing, the question 'is not liking cucumber genetic?' is more than just a matter of taste; it's a look into the complex interplay between DNA and sensory perception.

An estimated 70% of people are considered 'tasters' of the artificial compound phenylthiocarbamide, or PTC. This genetic difference raises a common question: Does arugula have PTC, and is that why some find it bitter?

Approximately 25% of the population are supertasters, experiencing flavors with greater intensity, particularly bitterness. This enhanced sensory experience is driven by genetics and can profoundly impact eating habits, raising the question: are supertasters healthier eaters?