Supertaster is a Genetic Adaptation to Chronic Cyanogenic Glycoside exposure

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Many of the worlds population especially in the third world and in times past have had staple foods that are high in cyanogenic glycosides (cyanide producing molecules).  The major one is Cassava, widely eaten in south american and in African countries like Nigeria.  We can be sure that genetically people who for millenia ate high levels of cyanogenic glycosides developed tolerance to the molecule.

Supertaster is among the genetic adaptations to cyanogenic glycosides.  The reason I know this is I ate a blue passionfruit.Passiflora caerulea.  This fruit is orange skinned and has blood red pomegranate like seeds inside.  This fruit from the blue passion flower plant is likely very high in cyanogenic glycosides.

After a couple hours of experienceing classic cyanide exposure symptoms including the following:

Headache - migrane like
Cleared nasal passages (opened)
squinting (slight trouble seeing clearly)
loss of coordination
confusion, loss of thought train
difficulty swallowing
heart skipping beats
memory loss
pins and needles, peripheral neuropothy
enhanced sensation to sounds, touch,
less fear or nervousness
central sleep apnea
 hard finding words im looking for

I also experienced supertaster abilities.  How do I know this?  I have a close friend who is a type of supertaster and my tastes mimiced thiers after eating this fruit.

Some of the things I tested

Ketchup - tastes very sweet with no discernible other flavors like savory
tomato sauce - very bad tasting, somewhat of a cold-bitter flavor with no savory taste I usually get with tomato.
fruit snacks - very sharp and potent flavor, usually they are bland to me
nacho cheese dorito's - same flavor but a little milder than I normally taste
salt and vinegar chips - same flavor but about 10x less strong.  Vinegar flavor only for the first second instead of many seconds I normally experience
garlic powder- very nice flavor eating the powder straight!  usually too pungent for me to eat straight but during this experience it tastes like what garlic bread tastes like to me normally.
saponins like gynostemma and especially tribulus terestris - tastes HORRIBLE!  Usually I don't like the taste much but it isn't a big deal, during this experience the taste is truly unbearable.  Much more bitter than normally.
Saltines - taste exactly the same
soy sauce - more bitter than normal, little more salty

Anyway that is about all I can try for now.

So what does this mean?  Since mild cyanogenic glycogen poisoning causes supertaster effect, to me this means it is highly likely that the supertaster genetics is part of a genetic adaptation for peoples who over hundreds of years ate staple foods high in these compounds.  Genetically they adapted and a squela of that adaptation is the supertaster ability.  Another adaptation might be a tendency for low blood iron to help deal with the cyanide.

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