There I stood, looking at my outstretched tongue in the bathroom mirror. Blue food dye stained my fingertip and tongue. No, I wasn’t attempting to recapture my youth (well, younger youth) by eating multiple blue raspberry push pops—I was trying to prove my tasting superiority. In the depths of my “spring break read-everything-I-possibly-can-about-anything-vaguely-culinary” funk, I stumbled upon several articles addressing the phenomenon of Supertasters. Apparently, there are three kinds of people—nontasters, normal tasters, and Supertasters.
Fantasies of wearing a Super(taster) cape screen printed with sushi, truffles, foie gras and various other culinary delights flashed through my mind as I read the testing procedure.
1.) Dab blue food dye on the tip of your tongue
2.) The taste buds (or fungiform papillae) will remain pink
3.) The closer together and more tastebuds you have, the closer you are to a Supertaster!
I eagerly checked the mirror, trying to determine whether I was merely normal or something special. I read on, trying to find another clue. Instead I found out that being a Supertaster is not all it would seem to be. For one, there’s no cape. Secondly, they apparently face many health risks as they generally find green veggies too bitter, while diets high in fat are appetizing. Before you get all excited, ready to say, “Mom, I can’t eat my brussel sprouts, I’m a Supertaster”; you would then also find coffee and alcohol rather abrasive to your overly sensitive taste buds. I happily decide that I’m average and sit down to a plate of steaming garlic and lemon broccoli.
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2 comments:
no sushi cape?!?!?! ps- you are HILArious
I always motivated by you, your thoughts and way of thinking, again, appreciate for this nice post.
- Murk
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