December 2019 Nutrition Newsletter

You probably learned about the five different flavors we sense in foods: sweet, salty, sour, bitter, and umami (a savory, meaty flavor) in school. How we sense flavors is a complicated process that involves smell, taste buds and genetics.

Olfactory cells in our mouth and nose sense smells. Taste cells are clustered in taste buds throughout our mouth, tongues, and the backs of our throats. Taste combines both smell and flavor. Since flavor is the number one reason why we choose to eat certain foods, understanding flavor plays an important role in our health.

To boost the flavor of foods, use moderate amounts of healthy fats, fresh herbs, dried herbs, and spices. By Lynn Grieger, RDN, CDE, CPT, CHWC

December 2019 Nutrition Newsletter