Bitter-Sweet: Tastes We Love or Hate

摘要

Bitter-sweet has bombarded the culinary and nutrition worlds. Think artichokes, arugula, cabbage, kale, watercress, chocolate, coffee, tea, extra virgin olive oil and more. In cooking, bitter transposes mundane recipes into sophisticated dishes. In nutrition, bitter correlates with nutrient powerhouses inside green leafy vegetables, chocolate, coffee, tea, EVOO and others. Although bitter foods and beverages are intriguing to some, they are unpleasant to others. Both quality and perceived strength of sensory experiences help determine whether to consume or reject bitter foods and beverages. Bitter is the taste that warns us about potentially harmful bacteria, chemicals or parasites to protect our bodily functions.