Organism is protecting itself

SaltSome people seem to have an inborn dislike of certain vegetables and have no desire to consume, regardless of the form in which they were prepared. According to U.S. scientists from the private research institute Monell Chemical Senses Center in Philadelphia this was due to “internal voting body, which we seek to dictate what, how and in what form to consume. The study’s authors – Mary Sandy and Paul Breslin argue that those who literally hate vegetables, instinctively protect themselves from iodine deficiency and caused by that disruption of the thyroid gland. Many vegetables, especially broccoli, horseradish root and contain relatively large amounts of glucosinolates, which prevent the formation of organic iodine compounds in the body and their access to the thyroid gland. Without compounds iodine thyroid can not function normally. Therefore, in parts of the world where there is a shortage of food from non-vegetable origin, ie lack of iodine, many people suffer from increased thyroid. In a strong iodine deficiency slows mental development of children that with increasing age can not be compensated.
The bitter taste is a warning
Scientists have discovered a receptor on the tongue taste bitter substances which determines, in some cases respond to glucosinolates. In part of the study participants were found two genes responsible for this receptor. They are perceived vegetables containing glucosinolates, uniquely as bitter. Other actors who have a gene, responsible for the particular perception of taste, these vegetables are defined as less bitter. Others who did not have a similar gene, they have never felt bitterness.
Experts stress that more than 1 billion people worldwide are currently threatened by lack of iodine. It is therefore very important skill to determine which substances prevent the absorption of iodine by the body. It is not yet known to what extent people living in regions poor in iodine, have often inherited the ability to determine the bitter taste than people living elsewhere. The use of iodized salt reduces the risk of diseases caused by iodine deficiency.

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