In my laboratory at the University of Michigan, we are diving deeply into one specific aspect, which is how consuming too much sugar dulls the sense of sweetness. Neuroscientists like me are working to decipher how this intricate interplay between genes and diet shapes taste. Our ability to sense sweetness, as well as other tastes, involves a delicate dance between our genetic makeup and the foods we encounter from the womb to the dinner table.
Like hummingbirds, we humans can sense sugar because our DNA contains gene sequences coding for the molecular detectors that allow us to detect sweetness.īut it is more complex than that. Can probiotics help with depression? Link between mental health, gut bacteria points to benefits.Most drownings among young children occur in backyard pools here's how to keep them safe as they swim.
The summer heat can cause an array of illnesses here's what to know.
0 kommentar(er)
