>If there is this link between being PTC tasting and non-tasting and how one
>tastes those greens, would the instincto interpretation be that the
>physiology of tasters is unable to handle PTC (or whatever key part of the
>molecule produces the taste) and that they are therefore being protected
>from it by getting that horrible taste?
i am going to try to explain how i see it
the existence of an alimentary instinct is the result of the
of experiences over many many generations . who allow a memorised
recognition of the food.
in other words, for the body to be able to recognise a molecule
food , it must have encountered this food previously itself or its
ancestors,.thru genetic memory .
the instincto theory will say that the instinct works only with
food in their natural state.
i don't know what is PTC but if that molecule was not part of a food
could have been or is eaten by us or ancestors, they will be no
response to it ( meaning change in taste in accordance with
states) .except to keep us away from ingesting it if it was part of
but not eaten.
In case of a new molecule never encontered before , the body have no
of "recognition" it is lost.
The bitterness , in greens will be pleasant or unpleasant depending of
body needs for the food that have this characteristic.
With A non food molecule , the taste will not change in one individus
matter what is it's physiological state. It doesn't stop 2 difterents
individus to have 2 different experiences with it
I used to wonder why i could not enjoy wild greens in the past now i
truely enjoy their strong taste.