A recent study conducted by the University of Queensland Australia revealed a relationship between the high risk of specific health diseases and one of the genes that affect the sensitivity of people when eating foods once.
The study showed a relationship between the possibility of bipolar disorder, a mental disorder characterized by acute mood swings, in addition to chronic kidney disease, and between the gene known as “TS2 R38” responsible for determining the strength of gallbladder perception of individuals, especially in foods such as broccoli, cabbage, lettuce and other vegetables with bitter taste.
The study researchers analyzed about half a million participants within the British Genetics Bank, which is a huge database used in health and medical research, and they concluded that individuals carrying this gene tend to avoid bitter foods such as radish and stranger, and instead they prefer foods with moderate bait, such as cucumbers and melons.
The study stated that about 70% of people carry at least one copy of this gene, while there are those who carry two copies of it, so they feel intensively bitter taste, amid the belief that the “super -connoisseur” gene or “super sip” developed in the old man, to help him avoid toxic plants by discovering the bitter taste.