Did you know that there is emerging science that shows that certain flavors influence metabolic activities in our bodies?
For example, there are bitter receptors located not only in the mouth, but along the GI tract, and these play an important role in kick starting digestion and blood sugar balance.
It gives new understanding to why we have long used bitters in foods and medicine, and why we should go out of our way to include these flavors.
We are still learning what relevance these and other tastes have. We know sour can be both a signal of danger (food spoilage) but also of fermented foods and probiotics, which hold newly understood benefits.
Ayurvedic medicine sees the sour flavor as important to digestion. Could our tradition of the use of foods and medicines be better understood by looking at the taste receptor perspective?
Read more about Garcinia cambogia in my latest article:
Photo by Yercaud-elango
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