Focus Autumn 2016
Page 12
FAMILY BUTCHERS
5, Market Hill, Clare, Nr. Sudbury, Suffolk
Telephone : Clare (01787) 277294
MEAT GAME POULTRY EGGS
DELICATESSEN CHEESES PIES
Always a fine selection of Locally
Sourced Products
J.R.Humphrey & Sons
Est 1984
Fine selection for Summer Barbecues
LOCAL GAME & SMOKED HAMS
Food & Drink Ideas
….
Autumn 2016
Check those calories
CanIEatThis
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Worried about your figure? Concerned about E-numbers?
Now you can use your device’s camera to scan the barcode of
a food item, or search for a product, and this app will tell you
what ingredients, calories and allergens it contains.
It also lets you find shops and restaurants nearby that sell and
serve suitable grub.
Scientists discover ‘sixth taste’ - and it
could explain our love of pasta, potatoes
and bread
Scientists have found evidence that humans can pick up
a sixth taste associated with carbohydrate-rich foods.
Not only could the discovery see a new flavour added to the
list of tastes, which currently includes salty, sweet, sour,
bitter, and umami, but the findings might also explain why we
love such starchy foods so much. Not surprising the new taste
has been dubbed 'starchy'.
"I believe that’s why people prefer complex carbs," explained
lead researcher Juyun Lim from Oregon State University
"Sugar tastes great in the short term, but if you’re offered
chocolate and bread, you might eat a small amount of the
chocolate, but you’d choose the bread in larger amounts, or
as a daily staple." "Every culture has a major source of
complex carbohydrate. Explained lead researcher the idea
that we can’t taste what we’re eating doesn’t make sense,"
Lim said.
The discovery suggests that the newly found taste might be
the reason why humans love to eat carb-rich foods like bread
and rice, which have a long history as part of human culture.
Now, with a solid hypothesis to build on, the team hopes to
identify the specific receptors on the tongue that are responsi-
ble for picking up the sixth taste. 'Starchy' isn’t the only new
taste that scientists are investigating. Back in 2015, research-
ers in the US found evidence that fat might be its own taste,
saying that on its own, fat is a rather dull taste, but it works to
amplify other flavours in the same way that bitterness does.
Regardless of whether or not these new 'tastes' make it in to
the official list, it's clear that we still know very little about our
own mouths and senses. Hopefully, we'll one day fully under-
stand one of the most fundamental aspects of our daily lives:
eating.