A genetic predisposition for hot/spicy/salty/sour foods?

Answered on August 19, 2014
Created February 11, 2012 at 3:23 AM

I like bitter/ sour/hot/salty foods.I do like bitter beers, but sweet foods and carby starches do nothing for me. I have friends who live for sweet and carby (like my rail-thin hubby). Is their a genetic component to this? The weird thing is that his family was generally low-carb, growing uo, and thin, and mine was high-carb and obese, but not my native-American great-grandmother (who is still living, in great health). I do take after my little- Nana (great-grandmother, Native American, in food pref, though not in looks or body-type). How are these genetic-cultural differences reconciled? Are genetic prefs a mirage?



on February 11, 2012
at 03:17 PM

Red hot...I put that sh#t on everything!


on February 11, 2012
at 06:37 AM

A must-read is Gary Nabhan's Why Some Like it Hot

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on February 11, 2012
at 11:55 AM

I've noticed that among the Native American culture groups I've been around--coastal, plateau, a few plains, great-basin and SW--that individuals of my grandparent's generation often use obscene amounts of salt on their food, my mother uses a lot more than I do. Also like friends of mine who have worked in food service have told me, it's almost a given that beverages will tend to be very sweet; pepsi, orange-pop and increasingly mt. dew. Sugary energy drinks are becoming pretty popular as well. Local stores tend to carry a very small selection of produce that is often of questionable quality as it simply doesn't sell.

Other indigenous people's seem to have similar preferences like Pacific Islanders and the Aboriginals in Michael Pollan's In Defense of Food.

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