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Sweet, Sour, Salty, Bitter, Protein ... and Now Fat
ral writes "The human tongue can taste more than sweet, sour, salty, bitter and protein. Researchers have added fat to that list. Dr. Russell Keast, an exercise and nutrition sciences professor at Deakin University in Melbourne, told Slashfood, 'This makes logical sense. We have sweet to identify carbohydrate/sugars, and umami to identify protein/amino acids, so we could expect a taste to identify the other macronutrient: fat.' In the Deakin study, which appears in the latest issue of the British Journal of Nutrition, Dr. Keast and his team gave a group of 33 people fatty acids found in common foods, mixed in with nonfat milk to disguise the telltale fat texture. All 33 could detect the fatty acids to at least a small degree."
What the summary doesn't mention is that the BMIs of the sample group were inversely proportional to their ability to sense fat.
Just the fact that people can detect fatty acids in their non-fat milk doesn't imply that there is an actually taste receptor for fat. Could also be the change of texture of the milk or activation of other taste receptors by the fatty acids. I would only call this a specific taste when the associated taste receptor protein is identified.
I'll notify the British Journal of Nutrition that their published research is invalid.
"mixed in with nonfat milk to disguise the telltale fat texture"
Perhaps you missed that part of the summary (let alone TFA).
dnuof eruc rof aixelsid
You know... for when you're testing 9 volt batteries.
Glutamate is an amino acid that makes up proteins. The receptor recognizes it in its unbound form, not in the form incorporated in proteins, though.
Ubi solitudinem faciunt, pacem appellant.
You mean it took you a few minutes to get to the third sentence in the summary where it said just that?
We hope your rules and wisdom choke you / Now we are one in everlasting peace
So I've only read the abstract of the paper and they really don't claim that fat is "tasted", just that some people are able to detect it and they link that ability to BMI. Whether they are really tasting or just detecting some other physicochemical effect is still unclear. There are a lot of different senses involved when you put something in your mouth. There is a lot of evidence that suggests that fat is a taste, but so far nobody has presented a receptor for it.
In any science story, we will more than likely find a special category of 'first post' comment: the 'I'm smarter than teh science-talking-guys!" first post. These posts always feature a blindingly obvious 'criticism' of the science at hand, usually made by someone with no formal training in the field, that any competent scientist will take into account, but many halfway competent science writers will fail to mention. Thus, to the uninformed, the first poster appears insightful. "Wow! Good call, how could those dumb scientists miss that?!?" Uh, yeah, they didn't. I'm just curious, but what is your background in biology and chemistry? Are you educated on this subject, or are you just one of those people who likes to think they know better than those boneheaded scientist-types?
Just in case I haven't made it crystal clear: you have not thought up anything the scientists did not take into account. I guarantee, you have not come up with a cogent criticism of this experiment, and you are not smarter than the fellows performing this experiment. You are not insightful, and your karma whoring question does not add anything of value to the discussion.
- None can love freedom heartily, but good men; the rest love not freedom, but license. -- John Milton
Bite down on your tongue. It tastes painful.
Why, without your clothes, you're naked, Miss Dudley!
Well, it's well known that people often associate tastes and smells with their most vivid experiences.
That's also what she said.
You are welcome on my lawn.
I used to believe all that crap about low fat this low fat that, it's everywhere. I've been eating a lot of fatty foods since last September though and I'm still not fat. I do avoid high GI foods though unless I've just been doing heavy exercise. Ice cream is meant to be a good way to get fat because it combines both high sugar and high fat.
which is totally what she said
I may be mistaken, but I think it is generally considered that spicy or picante does not have a flavor receptor and that the picante experience can be attributed to chemicals that cause irritation in our mouths.
Yeah; you probably are mistaken. ;-) For a long time, there has been a bit of a medical mystery about how hot peppers produce a sensation that feels like major heat damage, but medical tests can't detect any actual tissue damage of any sort. This was answered a few years ago by some researchers who determined that the capsaicin chemical that does the job targets specifically the nerve endings that detect heat, and tricks them into sending a false signal to the brain saying "I'm being burned!"
An interesting aspect to this was verification that capsaicin does target specifically mammalian heat sensors, and doesn't work with birds. Anyone who has pet birds is familiar with this. Seed mixtures intended for birds such as parrots usually contain hot peppers, which the birds like. I like to grow my own hot peppers in pots that I bring in during the winter. I have to protect them from our pet conure and cockatiels, because they'll land and the plants and devastate them. When I decide to pick the ripe ones, the conure especially is right there demanding samples of the harvest, which she devours whole.
Further research is needed on the topic, but the hypothesis is that hot peppers evolved their "hot" chemical explicitly to distinguish between mammals and birds. Pepper seeds have a thin, leathery shell which doesn't survive the long, slow digestive system of most mammals. But birds can't afford to carry food around for long; they have a short, powerful digestive system that extracts just the easily-digested stuff and dumps the rest after only a few hours, because it would take more energy to transport it than it contains. The leathery shells of pepper seeds do survive a bird's digestive process. So the hypothesis is that peppers are specifically encouraging birds as seed-transport agents, and discouraging mammals that would digest the seeds.
There's some sort of biological irony in the fact that hot peppers have been spread from their origin (South America) to the rest of the world by a mammal (us). Of course, we can easily do something that's difficult for other mammals: We can dilute the hot pepper enough that it's just a minor (or not so minor) flavor mixed with other flavors, and not overpowering as it is if you eat the pepper alone.
In any case, to be on topic, we should note that the hotness of hot peppers isn't really a "flavor". It's more a case of our heat sensors being tricked by a chemical produced by plants that are trying to prevent us from eating their fruit and digesting their seeds.
Those who do study history are doomed to stand helplessly by while everyone else repeats it.
For some reason even if I initially notice the smell of someone's breath when kissing, it goes away after a second or two. I wouldn't say I have ever tasted another person's tongue, though I have detected hints of chocolate after she apparently only had one malteser in the past 20 minutes or so.
I think you are more likely to taste your own tongue after you try brushing it with some toothpaste to get your tastebuds all confused. I'd say it's likely to just be the taste of your own saliva though rather than your tongue actually having a taste of its own. You could always just try eating it..
Wow this is a strange conversation.
which is totally what she said
I'm surprised that anyone believes the whole "If you eat fat you'll get fat" thing. How you get fat is pretty simple: You need a certain amount of calories, and if you eat more than that you'll gain weight; if you eat less, you'll lose weight. It's true that some high-fat foods have more calories than low-fat foods (bacon vs salad), but it's not the fat percentage that's making you fat.
I guess it sort of makes sense to think that eating fat would make you until.. at least until you realize that eating salad doesn't turn you into a tree.
Energy enters neurons almost exclusively as sugars. In the rare situations when adequate carbohydrates are unavailable, neurons can survive off of ketone bodies from fats elsewhere in the body, but this is a last resort and ketone bodies have poisonous byproducts. In this context, saying "the brain is fueled by carbohydrates" is true and meaningful, saying it runs on fat is mostly false, and saying it runs on ATP is not meaningful and sort of dickish.
Frosty piss posts are worthless, GNAA posts are worthless and hurtful, but they are the least of this site's neuroses.