human genome is helpless in the face of chocolate

Knowing extreme sensitivity to some bitter tastes is genetically driven, University of Washington researchers tried to find out if genetic taste markers would prevent some women from enjoying bitter chocolate or espresso.
They found any aversion was overcome by the addition of sugar and fat.

National Institutes of Health; Starbucks; Zoster SA

Contact:
Pam Sowers
sowerspl@u.washington.edu
206-685-4232
University of Washington

Message posted by: Wouter Kalle