Coarse grains are rough on the palate, lemons are sour, garlic is pungent, bitter melon is too bitter... The "mouthfeel" of many foods often makes people shy away, yet they are health foods recommended by nutritionists. Is it true that "good medicine tastes bitter"? Nutritionists have revealed the reasons to reporters from the *Life Times*.
Astringent foods. Fan Zhihong, an associate professor at the College of Food Science at China Agricultural University, points out that unripe persimmons and the skins of purple grapes are foods with a strong astringent taste. Their astringency comes from tannins, phytic acid, and oxalic acid in the food. These substances are powerful antioxidants and are beneficial for preventing diabetes and hyperlipidemia. Moreover, among the same type of fruit, the astringent varieties have higher nutritional value. For example, a small, sour apple is better than a large, sweet Fuji apple.
Coarse foods. For example, coarse grains that are rough on the mouth, and tough celery stalks and cabbage ribs. This is because these foods are rich in insoluble dietary fiber. It is precisely this fiber that helps prevent constipation, colorectal cancer, aids in the excretion of metal ions, helps the body detoxify, and aids in weight loss. When eating high-fat dishes like boiled fish or braised pork, sweet foods that raise blood sugar quickly like eight-treasure rice pudding, or high-cholesterol foods like animal offal and egg yolks, is the best time for coarse foods to exert their effects.
Bitter foods. Such as lemon peel, tea, and dark chocolate, which are rich in various glycosides, terpenes, and polyphenols. It is these substances that make food bitter. For example, naringin in lemon peel and grapefruit peel, tea polyphenols in tea, and polyphenols in red wine and chocolate can prevent cancer and heart disease and also bring a slightly bitter flavor to food.
Pungent foods. For example, radishes, garlic, and onions. These foods have a very strong flavor, and the smell can even linger after eating. This is because they contain sulfur glycosides and allyl disulfides, substances that are very helpful in preventing cancer. For example, garlic is a "health guard" for people. Numerous epidemiological surveys have shown that cancer incidence rates are significantly lower in garlic-producing areas and among populations that regularly consume garlic.
Malodorous foods. Durian has a strong smell, and it's no exaggeration to say it's "stinking to high heaven." But in Thailand, due to its high nutritional value, it is often used as a nourishing food for patients and postpartum women. Li Huiming, a professor in the Department of Nutrition at Xiangya Hospital of Central South University, states that durian is "hot" in nature, can invigorate blood and dispel cold, alleviate menstrual pain, and is especially suitable for women troubled by dysmenorrhea. It can also improve symptoms of a cold abdomen and can promote body temperature, making it an ideal supplement for people with a "cold" constitution. Although durian has many benefits, one should not eat too much at once, as it can easily lead to internal heat and may cause "heatiness" due to the digestive system's inability to fully absorb it.
Uniquely fragrant foods. Some foods, although named with "fragrant," have a strange taste, such as cilantro (coriander) and toon tree shoots. Cilantro contains a high amount of boron, a substance that helps the body absorb minerals and protects bones, making it most suitable for middle-aged and elderly people over 40. Cilantro is also rich in iron, calcium, potassium, zinc, and vitamins A and C, which helps maintain stable blood sugar levels and has anti-cancer properties. Toon tree shoots contain volatile aromatic organic compounds such as toonin, which can strengthen the spleen and whet the appetite. It has the effects of clearing heat and draining dampness, promoting urination and detoxification, and is a good adjuvant for treating enteritis, dysentery, and urinary tract infections. Studies have shown that toon tree shoots contain vitamin E and substances related to sex hormones, which have anti-aging and nourishing yin and yang effects, and a certain therapeutic effect on infertility, hence it is known as the "pregnancy aid."
Pungent and spicy foods. The spiciness in food is generally provided by capsaicin or volatile sulfur compounds. Capsaicin has analgesic effects and can also boost metabolism, aiding in fat burning and weight loss. Professor Yang Li from the China Academy of Chinese Medical Sciences told *Life Times* reporters that mustard has a strong spicy taste and a strong stimulating effect, which can regulate women's endocrine system, enhance sexual function, and also stimulate blood vessel dilation, enhancing facial blood circulation to make a woman's complexion rosier. The main component that makes mustard pungent is isothiocyanate. This component not only prevents cavities but also has certain effects in preventing cancer, preventing vascular plaque deposition, and assisting in the treatment of asthma. In addition, mustard can also prevent hyperlipidemia, hypertension, and coronary heart disease, and reduce blood viscosity.
Sour foods. Such as sand pears, hawthorns, and pickled vegetables. Their sourness comes from organic acids like citric acid and malic acid. These natural acidic substances promote the absorption of minerals, such as iron. Among the same variety of fruit, the sour ones generally have a higher vitamin C content, which is also more stable and easier to preserve.
Loving sweet, fine, and rich-flavored foods while disliking bitter and coarse ones—this palate is actually formed from a very young age. This isn't really people being picky. In fact, these aforementioned health-promoting components also have some side effects—when consumed in excessive amounts, they can hinder the absorption of nutrients such as protein, starch, calcium, iron, and zinc. Millions of years ago, and even just 40 or 50 years ago, people often lived on a diet of coarse grains and wild vegetables. Their main concern was not how to avoid diabetes, heart disease, or obesity, but how to prevent malnutrition. It's not hard to understand that from an evolutionary and genetic perspective, the human body is naturally predisposed to dislike these substances, and when encountering them, the senses show a strong aversion.
But now, our dietary structure is completely different from our ancestors', and we are more concerned with how to prevent obesity, how to lower fat in the blood, and how to reduce the risk of cancer. So, should we also let our tastes keep up with the times?