About 25% of the population can’t taste propylthiouracil (PROP), a chemical that is similar to the bitter compounds found in cabbage, raw broccoli, coffee, tonic water, and dark beers. They are, in essence, “taste blind.”

There are 25 “bitterness” genes known thus far; different bitter foods act through different receptors, and people can be high or low responders for one but not another.

“Taster’s Choice: Why I Hate Raw Tomatoes and You Don’t”

I found this so interesting: taste blindness. Like how someone who is red-green colorblind not only experiences red and green differently, but also purple and pink and orange. Do people who can’t detect certain tastes experience a whole range of foods differently as well? Think of a curry or coleslaw or even a gin and tonic. How do they taste different to someone who can’t taste propylthiouracil?


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