A friend of mine claims never to taste the bitterness of certain salad
greens which are always unbearable to me. I'm wondering if this
difference between us could be related to the hereditary trait tested
many high school biology classes when students find out whether they
taste PTC paper or not. People either taste this PTC stuff or they
there's nothing in between. I was a taster, and the awful bitterness
that paper, to me, is not unlike that of some greens.
If there is this link between being PTC tasting and non-tasting and
tastes those greens, would the instincto interpretation be that the
physiology of tasters is unable to handle PTC (or whatever key part of
molecule produces the taste) and that they are therefore being
from it by getting that horrible taste? Or could non-tasters be
things they shouldn't because of some.. mutation? (No dig at
intended. :D) Just thought it was interesting.