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How does our sense of taste develop?
Taste researcher and psychologist Kathrin Ohla (45) from Germany says that people’s sense of smell and taste are formed before birth. “An unborn child can already detect tastes and aromas through its mother’s amniotic fluid.” If you eat a variety of foods during pregnancy, your child will likely enjoy eating a variety of foods, too. The newborn child can also perceive different tastes through breast milk, depending on what foods the mother eats. “Pregnancy and breastfeeding are therefore the ideal time to introduce the baby to the taste of healthy foods,” says Ohla.
Why don’t children usually like vegetables?
Humans have an innate aversion to bitter substances. “In nature, poisonous plants are almost always bitter,” says researcher Ohla. “This serves as a warning and protects us from possible poisoning.” Many vegetables, such as broccoli, Brussels sprouts or spinach, taste bitter even though they are not poisonous. “It’s normal for kids to not like these vegetables at first,” says Ohla. But as various studies have shown, they will get used to it surprisingly easily. “If a child eats spinach, even a little, for seven days, he can get used to it.”
How does the sense of taste change throughout life?
Ohla says this habituation effect can also be seen in adults. “However, studies on this subject are weak.” According to the expert, one thing is certain: As you get older, you need more motivation to make permanent adjustments to your eating habits and get used to new foods. The reason lies in habits that have already been established in everyday life and are no longer so easy to break. “You often need a significant change in your life to get used to new foods that you didn’t like before.” For example, a new partner. Or a dramatically changing health awareness.
Can you get used to every food?
Ohla says it’s never too late to try something or get used to something. “There are no strict taste preferences.” Pleasure derived from food; It is a mixture of smell, taste, texture and relationships with food. For many people, oysters, snails, or seafood don’t taste bad. “But the consistency and idea of what you’re eating puts them off,” says Ohla. People who were forced to eat broccoli or spinach as children may still remember that pressure as adults. Anyone who manages to rid food of such negative connotations can become accustomed to almost any food. A rule of thumb says: Once you’ve tried a food ten to 15 times, you’re more likely to like it. Ohla: “Routine is especially important.”
What role do genetics play in the sense of taste?
In most cases, genes play only a minor role, says Ohla. But there are exceptions: “Asparagus and coriander have different olfactory receptors due to genetic reasons.” For some people, coriander has a strong soapy aroma. Some people associate asparagus with urine because they smell the vegetable in their own urine after eating it. “In these few cases, getting used to it doesn’t help.”
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
