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Magnifying Taste
By Virginia Prescott on Tuesday, August 26, 2008.
Our brains are hardwired to love the taste of sweet, salty and savory foods that give us the energy and proteins we need to survive. But too much sugar or salt can lead to a host of health problems, from type 2 diabetes and obesity to heart disease.
Melinda Wenner is a science writer based in New York. She wrote about these new flavor modifiers for Scientific American. (Photo by Michael (mx5tx)) Search usPodcastWord of Mouth is on the move! Sign up for our podcast and take the show wherever you go. Contact usSay what you want to say. How you want to say it. We want to hear from you. About usWord of Mouth is all about what's new. Online and on-air, the show looks at our fascinating and ever-changing world, and puts the latest ideas under a microscope. Word of Mouth investigates everything from science and technology, to health and the environment, to new trends in popular culture. The show airs Monday through Thursday at noon and is hosted by Virginia Prescott. Support From
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These examples of synthetic taste modifiers are interesting. But I'm surprised Melinda didn't mention all the news about miracle berries. The NY Times had a great article about them, and I can speak for their effectiveness. We had a tasting party, and it was huge a success. :) Lemons and other citric fruits lose those too-sour-to-bear qualities, and actually do taste like candy! My personal favorites were rhubarb, and the mango/goatcheese/water cracker combo. I know, I know... it sounds like something straight out of the willy wonka factory, but it's true. and natural.
(ps - we actually used the miracle berry tabslets. they have a longer shelf life and are easier to come by.)
thanks for the story, WOM team! :)