The origin of thinking about this problem is related to feeding the baby at home on the weekend.
Yo Yo is more than two years old, especially refuses to eat carrots and celery, and every time he tries to add some vegetables such as carrots and celery to his recipe, the child must be resistant.
Grandma Yo smiled and said, "This child is with you!" You don't eat carrots or celery at all when you're young. It's bigger, and it's getting better..."
Image source: soogif
What Grandma said is true. Could it be that taste is also inherited? What I didn't like to eat when I was a child, I don't hate it when I grow up, so the taste can be affected and changed in the acquired environment?
Curious, I asked around my friends, and it turned out that their tastes were similar when they were young.
There are only a few examples of ingredients listed, so let's talk about 5 foods that are frequently named by friends to see if they were also your "nightmares" when you were a child.
1. Carrots
Spit point: Carrots seem to be the freaks of the radish world, and the radish gives people the usual crisp taste is the opposite, dry and astringent, especially raw carrots, the taste is strange.
For carrots that taste toothless and taste strange, it is indeed reasonable for children to reject it.
Image source: Stand Cool Helo
Nutritional value: A small carrot also has its own nutritional characteristics. In particular β-carotene content is among the best in vegetables. Each 100 grams of carrot contains about 8285 mcg of β-carotene, β-carotene can be converted into vitamin A in the human body.
Carotene has important effects such as maintaining the normal function of epithelial cells, preventing respiratory tract infections, promoting human growth and development, and participating in the synthesis of rhodopsin, and the role of rhodopsin is to protect the eyes and prevent night blindness.
2. Celery
Spit point: the taste of celery, there is a strong smell of Chinese medicine, especially the thick and long petiole, the slightest sense of involvement and tooth stuffing is not friendly to children.
Nutritional value: For celery, we usually eat more "celery stems" (actually the petiole of celery), and like other vegetables, celery contains a certain amount of dietary fiber, vitamins, minerals and phytochemicals and other nutrients or active ingredients. According to the Chinese Food Ingredient List, each 100 grams of celery stem contains 2.1 grams of insoluble dietary fiber, 340 mcg of carotene, 80 mg of calcium, and 206 mg of potassium.
Usually eating more celery has certain benefits for relieving constipation and assisting in the control of blood pressure.
3. Artemisia annua
Spit point: long thin rod, miserable and faint leaves, if the fine taste, wrapped in a seemingly innocent Chinese medicine smell, artemisia if not encounter hot pot, may only be lonely and cold.
Nutritional value: Although the taste of Artemisia annua is strange, its nutritional value is not bad. It contains more dietary fiber, carotene, calcium, potassium, sodium and other nutrients, especially contains very high sodium, per 100 grams of Artemisia annua contains 161.3 mg of sodium, equivalent to about 0.4 grams of salt, higher than broccoli, lettuce, oil wheat, cabbage, rape hearts, kale and other common vegetables, therefore, it is recommended that when cooking, it is best not to put or put less salt.
4. Shiitake mushrooms
Spit point: Shiitake mushrooms have a strong taste, chewing is smooth and tough, as a member of the vegetables, this greasy strange taste is the reason why many children refuse.
Nutritional value: The study found that shiitake mushrooms not only taste delicious, but also not low in nutrition, it is particularly rich in dietary fiber, each 100 grams of fresh shiitake mushrooms contain 3.3 grams of insoluble dietary fiber, appropriate to eat more shiitake mushrooms to alleviate constipation is good.
In addition, shiitake mushrooms also contain a variety of minerals (such as zinc, selenium) and some polysaccharide substances, polysaccharide substances have the effect of improving human immunity and assisting in anti-tumor.
5. Pine blossom eggs
Spit point: Pine blossom eggs have been named "the world's top ten most disgusting foods" by CNN. The reason for rejecting it is partly because of its strong pungent taste, on the other hand, related to its strange appearance, and of course, to the judgment of the taste and taste of egg foods in our food memories.
When I was a child, a considerable part of the judgment of food taste came from observation. Through visual and olfactory perception of food, preconceived notions affect the judgment of taste.
Nutritional value: Pine flower eggs are mainly made of duck eggs, the main nutrients are also similar to duck eggs, but due to the addition of alkali and salt during processing, the content of sodium rises, and the destruction of vitamin B1 and vitamin B2 is also more serious.
Many people know that pine blossom eggs contain lead, so they prefer to buy lead-free pine blossom eggs. In fact, lead-free pine blossom eggs do not mean that they are completely lead-free.
Because the so-called lead-free process refers to the use of lead-free process, that is, without the use of huangdan powder (that is, lead oxide) to make, songhua eggs specified in the national standard (GB/T 9694-2014) songhua eggs belong to this, as long as it does not exceed the limit value of 0.5 mg / kg can be. In any case, it is still recommended that pregnant women, children and other special groups eat less pine blossom eggs.
The main role of the strong odor of the plant itself is: in the long biological evolution, plants in order to resist external aggression, in order to establish self-protection and defense mechanisms in the process of phylogenetic development.
Vegetables contain essential nutrients such as protein, sugar, fat, and vitamins, and in addition to these, vegetables contain small molecule compounds that make up color, smell, and so on. These small molecule compounds not only play a very important role in the human body, but also participate in influencing the color and taste of vegetables.
In life, we can often see a family with similar tastes. These are not only due to long-term habits, but also differences in taste are related to genetics.
The difference in people's ability to taste food is manifested in life, which is what we often call "light mouth" and "heavy mouth".
As early as 1931, when Arthur L. Fox, a chemist at Dupont, studied a substance called Phenylthiocarbamide (PTC), he found that there were strong individual differences in the types of taste caused by the substance.
Phenylthiourea tastes bitter, different people have different tastes of phenylthiourea, some people can taste bitterness, others can not taste bitterness.
Later, PTC was replaced with 6-N-Propylthiouracil (PROP) that was less toxic and had no sulfur flavor associated with PTC. Prop test can well reflect people's ability to feel bitter taste, and prop state is related to people's perception of sweet, sour, spicy state, some scholars have proposed to use prop state to study the classification of taste sensitivity.
Modern molecular biology studies have confirmed that the difference in human taste in PTC is mainly determined by the gene loci on the long arm of chromosome 7 and the short arm of chromosome 16.
The "Reactions" column, produced by the American Chemical Society, reveals that people's likes and dislikes of coriander are actually related to DNA.
There are many differences in human genes between different people at single nucleotide polymorphism (SNP) sites.
The researchers found that humans' preferences or dislikes for the smell of coriander are determined by an olfactory gene called OR6A2 on chromosome 11, which is very sensitive to aldehyde compounds.
Some SNP loci of the OR6A2 gene on coriander chromosome 11 are fundamentally different from other foodies. This area is directly related to people's sense of smell.
Why does the sense of smell act on the sense of taste? Because synesthesia is generated.
Synesthesia is based on perception as a result of various sensory interactions within an individual. When two sensory realms interact, synesthesia arises, anytime, uncontrolled. Synesthesia also has a clear impact on taste.
Although food preferences are influenced by genetics, genetics researchers also emphasize that gene expression can be induced or suppressed, and environmental factors play a role that cannot be underestimated. People's taste preferences will change subtly over time and the influence of the environment.
In fact, the sense of taste itself is a very complex feeling, and there are many more physiological phenomena in it. Human beings are always discovering new selves in constant discovery and challenge. Looking back at our childhood, those food prejudices, years later, will feed back our childhood memories in a warm way?
The above mentioned foods, I don't know if you feel the same way, welcome to vote for "the hardest food", as well as comment area comments.
Reviewers:
Liu Pingping | Registered Dietitian
Zhang Shimeng | Ph.D. in Molecular Biology, Associate Researcher
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