Friday, March 22, 2013
My Globe and Mail had an interesting article this morning (not on-line, apparently) on new research with respect to supertasters, regular tasters and nontasters.
There's a method of testing to determine which of these you might be: a dye to count tastebuds on the tongue. And a chemical test through which you apply concentrated "bitter": the supertasters react so intensely that they experience nausea with this test.
However, I'm suspecting that most of us already know which we are After all, we live with the mouths we have every day!
So: supertasters who have heightened sensitivity to bitter vegetables tend not to eat 'em . . . and get more colorectal cancers as a result. Supertasters tend to self-select for careers in cooking. And supertasters tend to be naturally lean because they don't like to eat too many fat or highly sweetened foods either.
Nontasters grazing at a banquet will eat way more calories than the average person. Presumably because . . . yeah. Takes more to satisfy. Three chocolate desserts instead of one!
And regular tasters? Somewhere in the middle.
So what's the takeaway?
it's not just about will power if you're a nontaster, right? Gotta be about managing the environment, consciously enjoying the food we choose to eat, controlling the portions so we don't keep on grazing to get the "taste" satisfactions that supertasters experiencemore quickly, more strongly.
So: weight loss isn't about morality. Lean people aren't better people than fat people. We knew that already. But for us nontasters (or even regular tasters maybe) . . . it's about recognizing and managing the metabolisms we're born with. The supertasters simply aren't tormented by the potato chips the way I am!! It's easier for them to resist!
Now that makes me feel better!