You have to train your mouth to enjoy Brussels sprouts, new research suggests.
The more a person’s saliva is exposed to bitter or sharp foods, the greater number of proteins it produces that bind to the compounds that make these flavours, a study found.
When saliva proteins bind to compounds that cause bitterness, it makes the person taste the unpleasant sensation less, the research adds.
Read more of the original article from DailyMail
