Scientists believe the bitter taste sense developed to help animals detect toxins or poisons in food. But not everyone can taste the same things.
23andMe reports on whether your genetics makes you likely or unlikely to detect certain bitter flavors, like in raw broccoli or Brussel sprouts.
Your Traits Never Looked Better
23andMe updates its trait reports, giving them a new look and taking into account genetic and non-genetic factors for results.
Read More
Chocolate, It’s Complicated
It turns out that whether you like dark chocolate or milk chocolate may have a little bit to do with your genetics. We know that our bitter and sweet taste...
Read More
Thanks Dad
23andMe took a look specifically at fathers, and the paternal traits they are likely to have in common with their children.
Read More
The DNA of Thanksgiving
You learned to like the foods you grew up with, but did you know that genetics also play a role in your food preferences? In addition to influencing your sensitivity...
Read More
Tasty Genetics of a Supertaster
It’s not a superpower, but the genetics behind being what some call a “supertaster” might make for a pretty good argument against eating your broccoli. Supertasters have the good fortune,...
Read More