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What happens is bitter and why. What adds bitterness to food

The receptors of our language are capable of catching sweetness, acid, salinity, bitterness. They transmit these signals to the brain. But here's the paradox: bitterness is often perceived as a "frightening agent." It is associated with us not just with something unpleasant, but dangerous for health. This sensation has its logical background. A lot of poisonous berries, mushrooms or herbs contain alkaloids, which are both bitter and toxic. But, rejecting indiscriminately everything that reminds us of bile, we "splash together with the water and the child." Let's first figure out what is bitter and why. What actually hear the papillae of our tongue? And does the unpleasant taste always tell us about the danger?

Hustotherapy

Even Aristotle recognized the concept of "basic tastes". True, he had only two: sweet and bitter. All the rest - sour, astringent, tart, burning, salty - were obtained from the combination of these basic. In Chinese philosophy, there are five such basic flavors. Along with bitter and sweet, there are salty, sour and spicy. Each taste is responsible for an organ. And health is achieved only when a person balances the food of all these five elements. This is called dystoterapy - treatment of tastes. What is bitter for the tongue, beneficially affects the heart, clears the mind and makes the digestive tract organs work better. This is the opinion of traditional Chinese medicine. Well, what about this, says Western European science?

Is bitterness useful?

The sensation of bile in the tongue is achieved with the help of G-proteins. Most people do not like reflexively what is bitter in taste. But sometimes this is not a signal of danger. The tip of our tongue does not always warn us that we put something poisonous into our mouths. On the contrary, studies show that a complete exclusion from the diet of bitterness leads to the development of various diseases. Therefore, the food industry even synthesizes by chemical means substances that taste like horseradish or radish. One example is quinine. This substance is also called "reference bitterness". Quinine is used not only as a cure for malaria. It is also used in the manufacture of such a well-known non-alcoholic beverage, as a tonic. But denatonium, synthesized in 1958, is added to all sorts of dangerous to health detergents with a pleasant smell. Strong bitterness prevents the possible use of poison by animals or children.

Than unpleasant taste is important

How right are Chinese doctors? Let's figure it out in the process, like what happens is bitter, affects our body. The language receptors transmit a signal about the taste of bile to the central nervous system. This stimulates the endocrine glands. The stomach begins to secrete digestive juices, and this increases appetite. As a result, the food is well absorbed. The bitterness causes the liver and the pancreas to awaken. First, it helps to perform the function of detoxification, and the second - to strengthen the secretion, regulating the blood sugar content. The activation of the liver regulates the hormonal background. And bile makes work well and duodenum. But that's not all. It is proven that bitterness has an antidepressant effect on our brain. That's why black chocolate is called a "product that gives a good mood."

Consequences of avoiding bitter taste

Alas, the modern consumer era goes to all to make our food pleasant. The only bitterness that is available now is black chocolate and coffee. But these products are also mixed with sugar, which completely neutralizes the beneficial effect of the first basic taste. What happens to be bitter from modern products? Hops in beer are mitigated by malt. Even the salad, which our ancestors used in the wild, to increase their appetite before eating, began to appear fresh and tasteless. But the absence of bitterness leads to dysfunction of male and female sexual organs, hormonal imbalance, migraines, gastric disorders, painful periods, liver, bowel, diabetes, hypoglycaemia.

What happens is bitter from products

What should we eat so that it's tasty and useful? Salad of bitter black radish will be an excellent aperitif before a plentiful meal. Simply rub the root crop together with the celery, add chopped green onion and dill, season with sour cream. Not sweeter than radishes and horseradish. It contains mustard oil, which, by the way, not only stimulates the appetite, but also prevents the appearance of caries. Horseradish is also used to make salads. Of course, fatty foods will be easier to absorb with a seasoning like mustard. It also has a calming effect on the nervous system. Of the fruit is a bitter grapefruit. He is also called a "fat burner". But do not follow the grapefruit diet, because the induced influx of gastric juice can trigger an ulcer. Drinks like tea and coffee are bitter. Do not clog them with sugar. Let the tannin unfold in full strength. Live beer and black chocolate are those bitter foods that do not have contraindications.

Late cucumbers and zucchini - are they useful?

And if bitterness occurs in products that are not so? For example, in a dry summer or when autumn approaches, cucumbers become less tender than they were in the spring. Why does this happen? What makes cucumbers bitter? The fact is that a gentle vegetable reacts sensitively to all temperature fluctuations. Lack of moisture also drives the plant into shock. As a result, under the skin of the cucumber, cucurbitin is accumulated - a special substance that gives the vegetable bitterness. Despite the unpleasant taste, the product does not become unsuitable for food intake. On the contrary, cucurbitin suppresses the development of cancer, and also contributes to the work of the liver, pancreas, intestine. And from what zucchini are bitter? "Culprit" is all the same cucurbitacin. Do not rush to throw away such fruits. In China, the breeders specially brought out varieties of bitter cucumbers and zucchini, which are used as medicines.

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