I think the actual definition of a supertaster is someone who can sense the chemical components of their food. I remember seeing a video by Unnatural Vegan claiming she was a supertaster, and maybe she is, but I also think she just doesn’t like the taste of her food.
I can smell the ammonia in sweat and semen. I can taste the potassium in a banana, an avocado and some starches, but not many. I can smell when the air is infected with mold. I can smell if someone owns a cat. I can hear sounds that others can selectively block. I can taste the b-vitamins in my food. I can taste beta-carotene in bell peppers. By the way, vitamin A is yellow, beta-carotene is orange. So they can’t be the same molecule – compound. The difference between a molecule and a compound is that a molecule is a multiple of the same atom. A compound is multiples of different atoms.
O is an atom. O_2 is a molecule. CO_2 is a compound.
To me that is a supertaster. I can somehow taste atoms.
Imagine how crazy-making that must be.
The exact cause of heightened response to taste in humans has currently not been elucidated. A review found associations between supertasters and the presence of the TAS2R38 gene, the ability to taste PROP and PTC, and an increased number of fungiform papillae.
In addition, it’s also hypothesized that environmental causes are likely to play a substantial role in sensitive taste. The exact mechanisms by which these may act are still unknown. An evolutionary advantage for elevated taste sensitivity is also unclear. In some environments, a heightened taste response, particularly to bitterness, would represent an important advantage in avoiding potentially toxic plant alkaloids. However, an increased response to bitterness may limit approach behavior for a range of palatable foods.
No offense, but Unnatural Vegan is a strictly herbivorous eater. She lives on plant alkaloids. But again, I don’t know anything. This is only a blog, reader. I’m just an ignorant blogger.
I tested positive for these allergens: wheat, rye, barely, sweet potato, almonds, strawberries, bananas, celery, watermelon, raspberries, some species of trees including birch.
Oh I just remembered I can taste sulfur. That’s an easy one I suppose. But I could taste the sulfur in onions as it relates to the sulfur in testosterone. I ate a raw goat testicle, was able to taste the sulfur and then concluded that sulfur was needed to increase testosterone.
Just one minute ago I found this study: https://file.techscience.com/uploads/attached/file/20200922/20200922061441_23480.pdf
In 2020, after smelling raw egg, I decided that it was good for my hair, so I started applying it to my scalp. Then I looked up the active ingredient in selsun blue, because they smelled so similar to me and I knew whatever was in abundance in those egg whites were also in Selsun Blue. What’s that common element: selenium.
If I’m coming to conclusions that researchers are also concluding just by tasting elements in certain foods, that has to be supertasting.
I told you Jas, I’m a physicist. I’m just that good. 🙂