People have diverse taste preferences, and certain foods can be particularly divisive. For instance, black coffee often divides people into those who love its bold bitterness and those who can’t stand it.
The variation in taste sensitivity might explain this divide. Indeed, according to geologist David R. Montgomery, Ph.D., and biologist Anne Biklé, some individuals are so sensitive to bitter flavors that they are deemed "supertasters."
In a previous discussion on the mindbodygreen podcast, the couple, who co-authored What Your Food Ate: How To Heal Our Land And Reclaim Our Health, explained how to determine if you belong to this unique genetic group. Here’s a breakdown of that information.
Understanding Supertasters
Our bodies are equipped with specific receptors that identify various tastes such as sweetness, umami, and more. Biklé notes that “Supertasters have an increased number or heightened sensitivity of these receptors, particularly for bitter substances.” This genetic trait makes them highly sensitive to bitter tastes.
Statistically, about one-fourth of people are supertasters, while another one-fourth are considered “non-tasters,” possessing a dulled sense of taste compared to the average person. The majority of people fall somewhere in between these two categories. Biklé further explains that the bitter taste is more complex on a molecular level, with around 23 to 24 different kinds of receptors, compared to only a few for sweet tastes. This complexity often leads to a general aversion to bitter flavors, which can be overwhelming for supertasters who might struggle to eat more than a small amount of such foods.
Identifying if You’re a Supertaster
To determine if you’re a supertaster, start by assessing your reaction to bitter foods. Some common examples include kale, citrus peels, cacao, broccoli, red wine, and coffee.
Being a supertaster doesn’t necessarily mean you dislike all bitter foods, but you might find yourself less inclined to consume them in large quantities. Biklé points out that flavor enhancers like dressings or sugars can mask the natural bitterness of these foods. However, she suggests tasting vegetables grown in nutrient-rich soil to experience the most genuine flavors, as these plants contain glucosinolates—a type of chemical compound that tastes bitter but is also loaded with nutrients like potassium, calcium, vitamins A and C, antioxidants, and fiber.
Though being a supertaster has its challenges, especially with bitter foods, it’s important to remember that it doesn’t reflect on your overall health. It’s merely one reason why some people might be more sensitive to certain tastes than others. Even so, it’s beneficial to try and include bitter greens in your diet, as they offer essential nutrients that support digestion, heart health, and more.
The Takeaway
Approximately 25% of the population are supertasters, significantly sensitive to bitter flavors found in foods like kale, coffee, or citrus peels. If you find yourself steering clear of bitter foods, you might be a supertaster. This trait isn’t inherently advantageous or detrimental to your health, but it does shed light on personal flavor preferences.
If you’re intrigued by these insights from Biklé and Montgomery, consider exploring their nutritional advice or listening to the complete podcast episode for more information.
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An international trade advisor, Michael helps businesses develop effective export strategies and seize global opportunities.
