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Super Tasters · Why We Do What We Do

• 0:03
  You're listening to Why we Do What we Do? Welcome to Why We Do
• 0:16
  What we Do. I am your Bland host Abraham and I am your Salty
• 0:21
  host Shane oh Where a psychology podcast. We talk about the things that people
• 0:25
  do, why they do them, how they do them, when they do
• 0:28
  them, what they do them. Yeah, I was like, there's another
• 0:32
  wagent and so all the psychology things. Sometimes we specifically talk about the biological
• 0:38
  and psychological mixture of things that leads to our overall experience of the world around
• 0:43
  us, which is what today's topic is going to be about. But if
• 0:46
  you're joining us for the first time, welcome, Thank you for being here.
• 0:49
  I hope you enjoy this episode. If you do, when you get
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  to the end, you might think that was good. I want more.
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  You probably will hopefully think that. And a way that you can do that
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  is by subscribing. You can leave a rating and review, you know,
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  can also synthesize a bitter chemical and then name it why we Do What we
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  Do or just WWDWWD would sound very official. Do you know what I name
• 1:12
  that? Yeah, that's true. I'll explain more all the ways that you
• 1:15
  can support us when we've done with this discussion today. But this episode will
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  drop on July twelfth, twenty twenty three this year, and that falls on
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  a Wednesday, as our episodes tend to do, and so there are some
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  holidays that will acknowledge about this July twelfth day upon which this episode is released.
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  Yes, we have so many days, so many weeks, and so
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  many months. So the first day is Malala Day. If you're not familiar
• 1:42
  with Malala, that is Malala Yusafzai. I'm so sorry if I mispronounced her
• 1:46
  name, but if you're not familiar with her story, it's pretty incredible.
• 1:49
  She was shot and survived and has been a female education activist and actually want
• 1:53
  a Nobel Peace Prize for her work with advancing female education. So really good
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  to celebrate because she's alive and she's well. I realized I said she you
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  shot and didn't say she survived. She's live and well, doing great.
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  Please celebrate her. She's an icon. Oh that's amazing. I love that.
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  And maybe the opposite direction of that, it is national simplicity. Day.
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  Yeah, and I'll keep it. I'll keep it. Let that needed
• 2:19
  nice. Nice. It's also National Edge Sketch Days, so for those of
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  you who, as we established we are old millennials, we probably had those
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  around when we were younger. It is National Different Colored Eyes Day, which
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  I kind of wish I had different colored eyes. I love that. Yeah,
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  yeah, so celebrate your head of chromeo folks. Yeah. It's also
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  National Pecan Pie Day or Pecan Pie Day, depending on if your Dolly partner
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  or not. Dolly Parton says it's pecan because a pecan is a canyon pee
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  in is what she says. But I asked a pecan farmer and he said
• 2:49
  it's pecan and he said it just like that. So I don't know.
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  Do we do we ignore Dolly Parton question. It's a question we have to
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  ask, do we pan cans? There's another question I would ask. Yeah.
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  Maybe In Georgia it is National Tyler Day, not Tyler dirt In Day,
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  although that is what popped into my mind first, but National Tyler Day.
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  Yeah. Yeah. It's also a celebration of weeks, so it's National
• 3:09
  ventril Quism Week. If you like that sort of thing, you spooky spooky
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  person is nude Nude Recreation Weekend, which I think is great. I think
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  people who are comfortable in their own skin. I'm super happy for you.
• 3:24
  I love that that's the thing that you do. Go enjoy nude Recreation Weekend
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  legally, please. Yes, also doesn't really match up with Nude Recreation Weekend.
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  It's National Grilling Months, so please be careful if you're grilling during your
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  nude Recreation weekend. Yeah, maybe don't combine those ones. Nope. Otherwise
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  you might also be recognizing the other holiday, which is Bereaved Parents Awareness Month.
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  Yeah, yeah, yeah, be careful. It's also fragile X Awareness
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  Month. Have you ever worked with somebody with fragile x? I have me
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  too. Yeah. Interesting. Yeah, it is a very interesting diagnosis for
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  sure. Yes, probably one unpacking on the show. Actually, now that
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  I think about it, Yeah, we're gonna add it. We're gonna add
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  it to the list, Okay, going on the list. Also at the
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  end of this list for things that we're celebrating is that it is National Hemp
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  Month, So God get your hemp. Yes, so so much. Hemp.
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  Hemp is actually like super cool if you don't know about it, it's
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  super versatile. So yeah, there's a lot of interesting properties to him.
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  Maybe also worth another discussion. Although we did talk about the history of cannabis
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  in our episode on how Cannabis Gets You High, so there's a little bit
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  of talk about hemp in there. Yeah, there's so many topics to unpack.
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  Basically, what we're saying is we're never going to stop talking. That
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  is the plan. Speaking of never stopping talking, this is actually not like
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  what we do. We like to list those holidays, but we're not a
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  podcast about holidays or day recognition. We're a podcast about psychology. And one
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  of the things that humans do is we engage with our world via our sensory
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  organs. And sometimes our sensory organs are particularly sensory. They're like the heightened
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  level of supersensory. And that's what we're talking about today. And so I'm
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  going to start this with a quick a quick story, which is the one
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  time I was visiting this science museum event. It was like some kind of
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  YELP event or promotion event, I don't know, something like that, and
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  I was given this little thin strip of paper and told to just put it
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  on my tongue and see what I tasted, and depending on my response,
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  I was either, based on their description of it, more or less evolved.
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  I don't remember my experience, but I was told that I was less
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  evolved based on whatever it is that I reported tasting, which I did not
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  appreciate very much. You went to a science museum and you did acid is
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  what you did. That's why you don't remember it. Is that why it
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  was called a Timothy Leary museum? Yes, just kidding. So anyway,
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  I don't know if the test that we're talking about today is the same as
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  the test that I took when I was there, but it is it's going
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  to be related in some way. This idea of just putting some flavor for
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  piece of paper, presumably flavored, on your tongue is a common strategy not
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  for determining your level of evolution, because that is a stupid nonsense position to
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  take on this. We're all evolved, so we're as evolved as we're need
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  to be at the moment. Yes, Instead, it's really a test of
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  whether your genetics have created for you a tongue that is sensitive to specific chemicals
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  that not everyone's tongue is sensitive too, right, And so there's wide range
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  of taste sensitivities, but those on the high end are called supertasters. As
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  we have already established, Abraham not one of those. I'm not sure because
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  I've never done acid at a museum, but I would say that my tastes
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  are pretty pretty sensitive. I think it depends on what the flavor or the
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  taste is, right like, so I think for me, I'm particularly sensitive
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  to vinegars, so which I can't stand pickles. I do not like pickles,
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  And I am like very particular about the mustard that I like. If
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  I like mustard at all, usually it's a honey mustard because it's sweeter.
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  Yeah. Yeah, So that's what I have learned about myself, is like,
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  there are certain tastes that are very particular to me, and they stand
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  out as like, I'm very sensitive too, Okay, may be one of
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  the more sensitive tasters and maybe not quite in like the category of supertaster,
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  although well, as we'll find out, that is a spectrum of flavors.
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  But I'm curious you listeners, if you think you're a supertaster. As I
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  said, I am very confident I am not one. I think I am
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  on the low end of what we'll describe later as a non taster. I
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  think I have exquisitely poor sense of taste, Okay, interesting, which comes
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  with all kinds of other situations. So anyway, that's that's where I'm coming
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  from. But let's actually go ahead and dig in on this, because this
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  is both not a long discussion at the same time, there's kind of a
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  lot to unpack. It's just it's fairly straightforward because it's like this, then
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  this, then this talking about sort of where this came from, what the
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  research says, where it's gone, the research has gone since its original inception,
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  and what we know about this now, and some implications for this,
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  because as you've sort of heard, you might have, I guess, an
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  assumption about what a supertaster is going to prefer in terms of their food,
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  and whether or not that dictates exclusively what kind of foods they prefer. So
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  we'll get into all that. Yeah, this should be fun. So here
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  is everything there is to know about this as far as we know. So
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  when COVID was starting to enter the news, one of the characteristic symptoms was
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  that there was a loss of the sense of smell and taste. So during
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  these early days, the thought was kind of around about the advantage of losing
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  smell and taste and how that might be easier to make healthy eating choices,
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  eat less, eat healthier food, eat bad food that's probably good for you,
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  like that bad tasting food, I should say, right, And those
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  were kind of conversations that were coming up. And you could see those videos
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  of people like drinking different liquids out of straws that were hidden, and they
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  would drink like pickle juice and like hot sauce and all kinds of stuff and
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  they wouldn't taste it at all, and it was really bizarre to me.
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  So it was a real strange phenomenon that was occurring for a minute. Yeah,
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  and the time that I got COVID, I did not lose my sense
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  of smell or taste, so I didn't get to play around with this,
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  but some people around me did, and they reported basically that like everything's just
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  like it has texture, like you know that it's there, but it doesn't
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  resonate in terms of it having any type of flavor. Although they did report
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  that spiciness, they still felt heat from it, it just didn't taste like
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  anything. It was just like a warmth which is kind of interesting because we
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  get to some tests for taste sensitivity using warmth a little bit later. But
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  I don't know, what do you think, Shane, Would you want to
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  get rid of your sense of taste? No? I think it's one of
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  my favorite things in the world. I also, I'm just a big foodie.
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  So like I I, you know, what I've learned in the last
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  few years about myself is that my hearing is going my eyes are starting to
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  diminish, but my sense of taste and touch or are right on board.
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  So like we're we're all okay, we're all good on that. So and
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  my smell, my smell has never really worked that well, but my sense
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  of taste seems it seems to be pretty okay. Oh interesting, So that
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  actually is not uncommon for someone who is a super taster to describe themselves as
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  being a foodie. So I do think you're probably on the spectrum. Okay,
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  I think I'm on several spectrums. But that works. That one was
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  a fine one too, Okay, fair enough. As I said, I
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  have long felt I have a very weak sense of taste. I am very
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  poor at picking out individual flavors. I can't even readily isolate or identify flavors
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  even when they've been isolated. For me, I tend to enjoy better flavors
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  a lot. I'm really just I'm not a very picky eater. Aside from
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  you, no, not eating a whole plast of foods via dietary restriction such
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  as like meat and cheese and eggs and that sort of thing. Yeah,
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  So aside from not eating those things, that's not though it's not a taste
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  aversion thing, Like I ate those things before I made a choice to switch
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  away from them, and so when I when I experienced things, I'm really
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  not picky. The only thing I tend to be picky about is a combination
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  of sweet savor. I tend to not like that combination. Pretty Much everything
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  else I'm on board with, though, I'm like, let's let's let's give
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  it a shot. I will try pretty much anything. Yeah, I think
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  before I was vegetarian, I would eat just about anything too, Like I
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  had no I had no problems with that. And then once I became vegetarian,
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  I like am more willing to try flavors, but less willing to try
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  like new things. I guess pickles or like there's not really opportunities, like
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  right, you know, it's like when you're when you eat me, you're
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  like, I guess I could try thee urgin or eel and then you can't
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  really do that as a as a vegetarian, but you can be like,
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  oh you've got like an analog for this, I'm willing to try that.
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  Oh you have a lobster roll made of hearts of palm. I will absolutely
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  eat that. So, you know, it's it's one of those things where
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  there's stuff that I wouldn't have eaten that I do now, but it's not
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  really related to taste. It's more related to like opportunity. I guess that's
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  fair. So in thinking about taste, then I think this raises the question
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  because I think in answering the question I asked earlier of whether I could get
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  rid of my sense of taste, I might. I mean, I do
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  enjoy People always say that they like food, and I'm like, that's because
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  you enjoy being alive. Most of us enjoy that, and I've never been
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  in a live human that's like, God, I hate food. Yeah,
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  So I'm like, I feel like you're not really saying anything to say that
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  you like food you may as well also say that you have bones. Both
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  of those things are like relatively equal in my mind. Skin is cool.
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  Yeah, But anyway, I have thought about maybe it could get rid of
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  my sense of taste. That that would be good, because, as you're
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  sort of alluding to, there is this it might be easier to choose to
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  eat last. Because I wanted to have cravings for anything, right, nothing,
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  I would never overeat because I would derive no satisfaction from that, And
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  I maybe could choose to eat only the foods that are the healthiest that tasted
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  the worst, but that like it would be salads without dressings and bowls full
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  of kale and like, you know, things where it was very bitter,
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  stringent flavors of things I know are really good for me, but they don't
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  taste good on their own, and so you end up doctoring them up with
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  a whole bunch of chemicals. But obviously this idea of taste and smell,
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  it has a biological evolutionary reason to exist. Yeah, and so before we
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  get into that, I would like to share something in poor taste and that
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  would be adds all right, So we've been talking about the biological evolution purpose
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  for taste, And you know, this is something I think about a lot.
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  Is kind of the hardware that humans come with, right, the purpose,
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  the reason why we do these things from like just a genetic standpoint,
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  biological evolutionary standpoint, and I've never really thought of taste being one of those
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  things until this episode. So thank you for that, Abraham. You are
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  welcome. But sensitivity to gustatory experience that is likely to result in consumption of
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  calorically dense foods would have increased the survival of a species that then spent less
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  time consuming non calorically dense foods or non food items. So basically, taste
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  makes it so that you'll eat things that are going to keep you alive and
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  avoid eating things like rocks. That is exactly it. Yeah, So that's
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  part of the reason that we prefer things that are very colorically dense, is
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  because eating the more colorically dense the thing was that we were eating, the
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  more likely we're going to have energy to store in case we went through food
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  scarcity later on. Thus, most or possibly all animals have a sense of
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  taste for the exact same reason, being able to tell food from non food
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  items, specifically seeking out foods that have the biggest chloric bang for their buck
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  that is most likely to ensure survival and thriving and that sort of thing.
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  Now, how much taste do you need? It's not a great question because
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  it's a qualitative question asking for a quantitative answer. But we can talk about
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  what those tastes so we experience as humans what those are. Yes, there's
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  five primary kind of known tastes that all humans experience and we have categorized in
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  a certain way, and they're sweet, salty, sour, bitter, and
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  umammy. I love umammy, like that earthy like mushroomy flavor. Nah oh
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  yeah. That tongue map that indicates the places on the tongue that experience these
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  tastes may well have been a reflexology map, because it is completely wrong.
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  Like, you do not taste salt to the tip of your tongue. You
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  do not taste umammy in the back. It is your It's like kind of
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  like your brain, like where people are like use ten percent of your brain.
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  It's like no, use all of it, just at different times in
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  different capacities for different reasons. It's just kind of like we just don't understand
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  any of it. Your tongue is the same way, use all of it
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  to taste, used to use it in different ways. Yea brilliantly said,
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  The important thing is we're getting into supertasters here, because you've heard that term
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  and you've probably immediately or conjuring some idea of what supertaster means. What that
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  is. An important thing about supertasters is they don't actually taste different flavors,
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  but they might experience those flavors that we do sense more intensely than people who
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  are not supertasters. Right, So, on our tongues, we have these
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  things called taste buds, if you're familiar with those, which are composed of
• 15:28
  fifty to one hundred and fifty taste receptor cells, the taste buds, Okay,
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  they're multiple taste buds that have these hunt like you know, this range
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  of receptor cells. Taste buds rest on top of the tongue segments called the
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  fungiform papalai. The more densely packed the papali, the more likely the supertasters.
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  So one researcher painted or brushed a dark blue food dye onto people's tongues,
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  pressed the colored tongue to a piece of glass and then took a picture
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  to count the papalai. The blue dye rest on the base of the tongue,
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  while the papal i poke above the die and thus appear as white or
• 16:02
  undyed clumps in an image, and this makes the relative density of the papal
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  eye fairly easy to count. You can even try us at home by swishing
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  a little food die in your mouth and placing a small piece of paper with
• 16:14
  a hole punched out onto your tongue and count the number of papal eye in
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  the punched out circle. Then compared to other people who did the same thing,
• 16:22
  and count the white circle spots to see who has more densely packed taste
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  buds. The average is about fifteen to thirty five bumps, and supertasters have
• 16:30
  may have upwards of sixty bumps. Yeah, in that little sample. So
• 16:33
  yeah. The whole punch gives you sort of a controlled window through which to
• 16:37
  v the sample, and then you can just compare different people's tongues based on
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  what you can and can't see from there. How many there are? Now,
• 16:45
  fifteen to thirty five is an average, You're gonna have well below that.
• 16:47
  I would actually expect the mind's like ten, you know, like you
• 16:52
  got like three or four. Yeah, maybe there's one otherwise, just smooth.
• 16:56
  It's just smooth. Organ Abraham's got a smooth which is why's a podcaster
• 17:02
  exactly, that's right. But yeah, these supertasters have like just they're super
• 17:06
  densely packed. All those sensory nerve endings basically are really densely packed on the
• 17:11
  tongue. So there's a lot that they can detect. Now, interesting sort
• 17:15
  of backstory here is how did we even find out that this was a thing
• 17:18
  that people could taste different sensations. Now, the earliest reports of differences and
• 17:23
  tasteability may have been known in some places around the world for a very long
• 17:27
  time, but the very first report that indicated that different people may taste the
• 17:32
  same things differently from one another wasn't published until eighteen eighty eight. So,
• 17:36
  in nineteen thirty one, a chemist in du Pot named Arthur Fox. This
• 17:40
  chemist, Arthur Fox, was pouring a white powdered chemical called phenel thio carbamide.
• 17:45
  Hey, look at short, so we're gonna say that into a bottle.
• 17:51
  When somehow the chemical flew around in the air. He probably dropped or
• 17:53
  spilled it and a nearby co workers started complaining of the bitter taste in the
• 17:56
  air, but Fox reported not tasting anything. Curious about this, he tested
• 18:00
  a large number of people, large numbering quotes, that is, his words,
• 18:04
  yeah, his words, not ours, and found that, indiscriminate of
• 18:07
  race, age, or ethnicity, some people tasted bitter and some people tasted
• 18:11
  nothing, no matter the concentration. So Fox dubbed these groups of people tasters
• 18:15
  and non tasters or taste blind respectively, yeah, basically indicating that some people
• 18:22
  can taste this, some people can't. And that was just how they sort
• 18:25
  of shook out in terms of whether or not they fell into one of those
• 18:27
  two camps. And this established the idea of tasters as having a threshold after
• 18:33
  which one could definitely taste easily that bitter chemical versus those whose taste is below
• 18:38
  that threshold and they do not taste anything at all, and again doesn't matter
• 18:42
  the dose they could have enormous quantities of it doesn't register as tasting like anything
• 18:48
  other than a bunch of powder in their mouth, which they probably made them
• 18:51
  cough a lot. But the people who were sensitive to it would barely anything,
• 18:55
  and they would taste it immediately right. The first article on the observation
• 18:57
  of this difference specific was published in nineteen thirty two five bocks. In the
• 19:03
  same year, another team publish to follow up linking the ability to taste these
• 19:07
  unique compounds two specific genes. So already in nineteen thirty two. And also,
• 19:11
  let's be honest for a second, I feel like a lot of people
• 19:14
  were really obsessed with genetics in nineteen thirty two. I feel like there's a
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  lot of stuff going on that people were really kind of like that was a
• 19:21
  particular thing. So it makes sense that a study came out pretty quickly about
• 19:25
  genetics and taste since people were obsessed with that stuff. Yeah, you're exactly
• 19:29
  right, And so that was kind of the state of what we understood is
• 19:32
  that there was a difference some people could taste something some people couldn't, and
• 19:36
  that there was also a genetic link between those things. And around nineteen seventies,
• 19:40
  I want to say, in nineteen seventy nine, I forgot to write
• 19:41
  down the exact year, another study that was looking at some taste found that
• 19:47
  there was these people who then were studying taste on something and some people were
• 19:49
  reporting just not tasting anything, and some people were reporting having a really better
• 19:53
  unpleasant taste, and they the rasarchers were kind of like, oh, that's
• 19:57
  weird, and then just kind of left it at nice. Yeah, so
• 20:02
  fun. I love science, so all the way back in nineteen ninety one,
• 20:04
  Linda bartoshik at All he published their findings from a series of experiments with
• 20:10
  tasting ability, and in that article coined the term supertasters. So supertasts started
• 20:15
  in ninety one, I believe, around the same time that Sound Garden was
• 20:18
  around and they put out, you know, songs that had what bad motor
• 20:22
  Finger and super Unknown and all that fun stuff. So that's what I was
• 20:26
  looking for. I was looking for the word super Unknown. Couldn't think of
• 20:27
  it. So I'm gonna go ahead and retire now I'm sleepy. You got
• 20:33
  it, you got it, So Barta show, Barta Shook. Maybe she
• 20:37
  was publishing this research in ninety one, she'd obviously been doing the research up
• 20:40
  to that point, and she was actually still widely recognized as the reason for
• 20:42
  the growth in research into taste. It's considered sort of like the propelling figure
• 20:48
  that was the big catalyst that got the movement happening on this because she did
• 20:52
  these really clever experiments and in her experience, they discovered that although people that
• 20:57
  lacked the genes and taste receptors to experience the better taste chemicals such as the
• 21:03
  one that we've listened we've listed PTC and another one to describe in a minute
• 21:07
  called prop although the people who lacked the genes and the receptors to taste those,
• 21:11
  they had a relatively homogeneous experience, meaning that they all sort of reported
• 21:15
  the same thing. They all had about the same levels of intensity of experience
• 21:18
  of flavors. They all said they didn't taste any bitterness and those those particular
• 21:22
  flavors, those all things that they sort of reported, right. But what
• 21:26
  they also found was that the people who did have those genes and could taste
• 21:30
  those, they actually had a pretty wide variety of sensitivities. So going back
• 21:34
  to what I was saying, basically what happened was there was a group of
• 21:37
  people who could taste it and a group of people couldn't. And they basically
• 21:41
  were looking at this as like the threshold sensitivity. You either over the threshold
• 21:45
  you can't taste it, or you're below the threshold and you can't. But
• 21:48
  what you actually discovered was if you're over the threshold, that just means that
• 21:52
  that's the beginning of your level of sensitivity. That you could have a wide
• 21:56
  range of how intensely you experienced these different flavors that are avail to people who
• 22:00
  do have these genes. Right, So the genes that account for this taste
• 22:04
  are dominant. So if one person has a genes, or if one parent
• 22:07
  has the genes, the child will most likely or almost certainly inherit those genes,
• 22:11
  but will be mildly more sensitive. If both parents have the supertaste of
• 22:15
  genes, then the child will definitely inherit them and will have the maximum sensitivity
• 22:19
  to flavors. That's got to be a nightmare. I don't think that my
• 22:25
  parents are both supertasters, but if they were and having the maximum sensitivity,
• 22:29
  like that's like turning my amp up to eleven. I can't, Yeah,
• 22:32
  And I think that's kind of how the report goes. The other thing to
• 22:34
  know about this is that it does tend to affect women more than men,
• 22:38
  specifically women with a low BMI, as well as people from Asian and South
• 22:42
  Asian countries. But that is by no means mean that it's restricted to those.
• 22:48
  Every person from every walk of life seems to have potentially inherited genes to
• 22:52
  allow them to sort of super taste if if you will, Yes, I
• 22:56
  also appreciate super taste as a verb. Indeed, what are you doing this
• 23:00
  week? I'm going to a wine tasting. Oh, I'm going to super
• 23:03
  taste someone. Yes. Actually, one of the things I found when preparing
• 23:07
  for this is the just enormous amount of super tasting as it as people relate
• 23:14
  it to wine. There's like a whole YouTube series of what they called supertasters,
• 23:18
  which was I mean, functionally a bunch of Somalia's is enormous, the
• 23:25
  Stube channel, it's basically Smalia's who and it was called Supertasters, and they
• 23:29
  would get this wine and they would just absolutely verbally harass that wine for like
• 23:36
  five straight minutes. And so that that was sort of the whole wine reference
• 23:42
  was definitely high linked to supertasters. Okay, that got us pretty off track.
• 23:47
  I think we should let the advertisers have a minute, and we're gonna
• 23:49
  regather ourselves and come back with some more information about chemicals. I like it.
• 24:02
  Well, let's get back talking about this chemical that we previously mentioned phenyl
• 24:07
  thiocarbamide shortened to PTC. That's what that's, So we'll probably stick to PTC,
• 24:11
  but just to remind you that that's what it is in case you're big
• 24:15
  into chemistry and want to figure out how that's sorted. Yeah, big fans
• 24:18
  out there. PTC is, as we said, supposed to be very bitter
• 24:21
  to someone who has the taste receptors to identify it, and thus PTC has
• 24:26
  been commonly used on test strips to determine tastability and things like that. However,
• 24:30
  another super bitter chemical more commonly used today is called six nine proper thio
• 24:36
  uricil YEP, or just just PROP for short. Yeah, we'll call it
• 24:40
  PROP for short, but I have to say, Abraham, thank you for
• 24:42
  an annunciation. Guys. Yeah, I just wrote this in there too that
• 24:45
  they didn't come with us. Yeah, yeah, it's great. So PROP
• 24:48
  has become synonymous with the super taste ory in sensitivity studies in general, so
• 24:52
  you're going to see the see the term PROP in a lot of these studies.
• 24:56
  Yeah. So, just as a reminder, PROP is that super bitter
• 24:59
  chemical that they put on things for people to taste that they're only going to
• 25:02
  taste if they have the genes and the taste buds to experience it. So
• 25:06
  prop studies have thus relied primarily upon the fact that bitterness is the most indicative
• 25:11
  of supertasting. That's sort of the underlying working assumption there is that if you
• 25:15
  can taste this, you're a supertaster. But it only is bitterness is what
• 25:19
  they look at there, And so over the last thirty years, researchers have
• 25:23
  actually found that supertasting is far more complex than just whether and the extent to
• 25:29
  which you can taste bitter. Supertasters may experience heightened but ranged sensitivity to all
• 25:33
  flavors bitter, as we've already established, but also they can have increased sensitivity
• 25:38
  to sweet, sour, salty, and new mommy, the flavors that we
• 25:41
  listed previously. Further, supertesters may not even have a high sensitivity to bitter,
• 25:47
  but instead to the other flavors, so they might not register very sensitive
• 25:51
  on those tasks, but register very sensitive to something like sweet and actually really
• 25:56
  dislike sweet foods like candy or ice cream because that just way too overwhelming to
• 26:00
  their senses. And then finally, supertasters may experience a range of sensitivities,
• 26:06
  or some flavor experiences are very extreme and some are very mild, as I
• 26:10
  was just sort of explaining in an example, right, But people at the
• 26:12
  highest sensitivity will often describe the intensity of prop to the experience of staring directly
• 26:18
  at the sun or having a broken bone, Like that's how intensely they experience
• 26:22
  those flavors if they are really sensitive to bitter, and then they ingest that
• 26:27
  prop chemical somehow or just put it on their tongue as they're like, wow,
• 26:30
  this is like the level of intensity and sensation is the level of intensity
• 26:34
  to breaking a bone in my body, And they're like a ninety to one
• 26:37
  hundred rating on the paint or the like sensitivity scale. So then I would
• 26:42
  maybe maybe this is like an in episode recommendation, but if you're a supertaster,
• 26:47
  maybe don't eat new products from Doritos that's a maximum flavor because that is
• 26:51
  going to hurt. It might Yeah, And like I say that like jest,
• 26:55
  but it sounds like if it's like super flavorful, it might be a
• 26:59
  problem for some of these folks. Yeah, we'll actually get to that in
• 27:02
  a little bit here. Yeah, let's talk about that so in addition to
• 27:06
  heightened sensitivity to flavors, supertasters also have increased oral somatic sensation, which is
• 27:11
  the general awareness and sensitivity to texture or mouth feel in our mouths, as
• 27:15
  well as retro nasal olfaction, which is the detection of smells as they emanate
• 27:21
  from the mouth as we consume foods and drinks. And that is essentially to
• 27:23
  say, supertasters are likely to be broadly sensitive to a variety of, but
• 27:29
  not necessarily all, flavors, and there be more sensitive to textures and how
• 27:33
  foods smell while consuming them. So I want to kind of stop here for
• 27:37
  a second and talk about when I was working at Starbucks, one of the
• 27:40
  things they make you do is taste all the coffee to like you mentioned Somaliaise.
• 27:45
  A lot of people at Starbucks kind of are taught to be kind of
• 27:47
  rookie or like bush league Somaliaise when it comes to coffee. Yeah, like
• 27:51
  you're supposed to taste and like notice notes of cinnamon and earthiness, and like
• 27:55
  you, they talk about all these things mouth feel, They talk about notes.
• 27:59
  You're notes a lot when people do tastings, the notes of roke.
• 28:03
  It's like I don't want to drink oak in my coffee, but it is
• 28:06
  one of those things. So when you bring up mouth feel, it's like
• 28:07
  that makes sense. If somebody sensitive in one part of their mouth, they're
• 28:10
  probably sensitive in all parts of their mouth. And that's the thing that they
• 28:12
  just sort of discovered is it wasn't just the flavors, It was the overall
• 28:17
  eating experience, right, that has multiple dimensions to it that we don't always
• 28:22
  think about, and that these supertasters have a heightened sensitivity toward which is kind
• 28:27
  of interesting. Now. Initially, when they're looking at genetics, they've favored
• 28:32
  only this TAS two R three eight gene for super tasting love that droid.
• 28:37
  Yes, Indeed, the recent research has found that this really can't account for
• 28:41
  all super tasting because of a couple things. One is that that gene is
• 28:45
  only related to bitterness, but it's not related to other flavors. And in
• 28:51
  addition to that, that gene does not account for mouth sensation or the retro
• 28:56
  nasal olfactory or the nasal sensations that we were just describing. So although that
• 29:00
  gene is going to be related to this in some way, it doesn't help.
• 29:03
  It cannot fully account for supertasters. Right, So the TAS two R
• 29:07
  thirty eight or in some references shortened the T two R thirty eight skip the
• 29:11
  AS, Yeah, skip the AS. I mean again, if we're trying
• 29:15
  to make it a Star Wars character, it's got to be shorter than that.
• 29:18
  We really only need four letters in numbers, So that's right. It
• 29:19
  only means that you have the capacity it tastes bitter from certain sources, but
• 29:23
  does not indicate how sensitive to bitter you will be, or whether you're more
• 29:27
  or less sensitive to other flavors or sensations, and that is going to be
• 29:30
  determined by other aspects of our tongues, our culture, and our brain.
• 29:34
  So there's a psychology part for you, and we're kind of getting into it.
• 29:38
  And the other thing to think about then is like, how else might
• 29:41
  we measure supertasters like in this heightened sensitivity to taste usually an inches? Then
• 29:48
  yes, right, just stick a ruler around your tongue, because the test
• 29:52
  that most people have relied on, and as the most widely disseminated, only
• 29:56
  measures bitter flavor. But there might be other ways that we can try and
• 30:00
  measure this. Hazeen keast in twenty eleven in the journal Physiological Physiology and Behavior
• 30:06
  enumerated two other techniques that may help move food science and research on taste sort
• 30:11
  of forward by measuring other dimensions of it. And first that they mentioned is
• 30:17
  something called the irritant bitter tasting or IBT, and IBT has shown that people
• 30:22
  report bitter flavors and flavors that are not generally considered bitter when they're super tasters.
• 30:27
  So they might taste spiciness and report sort of a bitter sort of aspect
• 30:33
  to it, or ginger or pepper is something like pepperlike flavors or is where
• 30:37
  they might also report it. They might also have a greater sensitivity to non
• 30:41
  bitter flavors and have a greater flavor sensation and a larger proportion of their tongue,
• 30:47
  meaning that where the taste buds are aggregated cover more surface area of the
• 30:51
  tongue than they might in someone who doesn't have this sensitivity to food, and
• 30:55
  that would be something that would be detected by the irritant bitter tasting. That's
• 30:59
  super interesting. I mean, you know, as I'm thinking about this too,
• 31:00
  I'm thinking, like if somebody is like a supertaster, and so many
• 31:04
  flavors are like aversive. I wonder if there is some sort of relation with
• 31:10
  like rapid eating, like fast eating, Like it's so aversive, like they
• 31:14
  know they have to eat and they don't want to be in their social constructs,
• 31:17
  but like they eat, but they eat quickly. They don't chew their
• 31:18
  food entirely because they want to get it out of their mouth really rapidly.
• 31:22
  I'd be interested in seeing that. Do you eat really quickly? Yeah?
• 31:25
  I do? Yeah, Okay, I do too, And mine is actually
• 31:29
  kind of the opposite. It's because like I tend to take really big bites
• 31:33
  because I'm trying to get as much flavor as i can. So I feel
• 31:37
  like I don't give very much flavor from small quantities. It's got to be
• 31:41
  like, nope, cram as much as I can fit into my mouth,
• 31:45
  because otherwise I'm just not like I'm going to get just a mild dose of
• 31:48
  a flavor, and I'm really trying to get a good, punchy flavor.
• 31:49
  So I think that's been my experience with it. And so then I tend
• 31:52
  to eat really quickly, mostly because I'm just taking large mouthfuls at a time.
• 31:56
  Well, and for me it was I quickly because that meant that I
• 32:00
  could get seconds, and because we never had a lot of food in the
• 32:02
  house, it was like, okay, so if I quickly, I was
• 32:05
  the first one to be able to get seconds. And I was also the
• 32:07
  largest person in my house for a long time. Is there fair points?
• 32:12
  Yeah? Yeah. Now, the second test that we're talking about when it
• 32:15
  comes to this taste testing stuff is thermal tasting, which is alternating simply heating
• 32:19
  and cooling the tongue at particular intervals. Supertasters specifically report a phantom taste when
• 32:23
  experiencing these temperature changes, and they also report a heightened experience of mouth sensations
• 32:29
  and retronasal olfaction sensitivity during these tests. So yeah, it's kind of interesting.
• 32:34
  It's just sort of like warm your tongue and then cool your tongue,
• 32:36
  and they're like, oh, that tastes kind of sweet. I'm like,
• 32:37
  you didn't actually put any flavor there. Yeah, how'd you do that?
• 32:40
  Yeah? Yeah, it seems like people who are not supertasters don't have that
• 32:44
  same reaction to hot and cold. It's just hot and cold. This seems
• 32:46
  to get us another way, now that being said, neither of these two
• 32:51
  methods have become mainstream or have been adopted widely into research. And they also
• 32:54
  aren't a direct measure of things like sweetness or saltiness or sourness or the umami
• 33:00
  flavor, so it's difficult to tell or really get a good measure on the
• 33:04
  extent to which someone might be sensitive to those flavors. So they are tasked.
• 33:08
  It's good that we're getting some varieties that we have more sensitive measures,
• 33:12
  but hopefully the research will continue to move forward so that we can have better
• 33:16
  and more robust ways of getting to that aspect of it. Absolutely so,
• 33:21
  the authors of these studies go on and suggest it we should stop calling it
• 33:24
  super tasting instead call it hyperguasia hypergasia. I was kind of reading as hypergauesia
• 33:30
  or hypergausia. Maybe I'm not entirely sure. We'll go and spell it for
• 33:35
  audience. It's hype r And then the hard part here is gue sia and
• 33:39
  apparently is influenced by Greek. Yes, they recommend calling it. We'll call
• 33:45
  it hypergasia because of the association between super tasting and bitterness and the intuitiveness of
• 33:50
  the name to food and taste scientists. Now here's what I say about that.
• 33:53
  Not nearly as fun, not a fun word. Super taste are way
• 33:58
  cooler. So, like, this is the thing about scientists. I don't
• 34:00
  know, Like I'm just gonna go on, I'm gonna get on a soapbox
• 34:02
  for a second. Scientists are such bad disseminators sometimes because they're going, you
• 34:07
  know, what they try to actually do. They should actually call it hypergaujia.
• 34:10
  And it's like nobody says that. That's not like a normal phrase or
• 34:14
  term that anybody says in the real world ever, But supertaster is something that
• 34:17
  people can understand and relate to and like pick up pretty quickly because it's more
• 34:21
  common language. So scientists, if you're a scientist, use plain language.
• 34:25
  Come on, yeah, okay, step off my soapbox. Now, no,
• 34:30
  that's that's very fair. I'm actually had a similar thought, and I
• 34:31
  was like, I mean maybe in like scientific communication, but I mean,
• 34:37
  as far as communicating to the public, supertaster is a way better term.
• 34:40
  Yeah, it is way more intuitive. People are gonna hear it and immediately
• 34:45
  have some idea what that could possibly mean. But if you tell them hyper
• 34:49
  gaujia or hypergajia or you however you pronounce it, They're gonna think it's some
• 34:52
  you know, STD or something, so huh yeah, yeah exactly Is there
• 34:58
  a treatment for that? No, put some cream on it. Just hate
• 35:01
  vinegar, all right. There's some more to understand about sort of taste,
• 35:07
  and I think this is getting into now the discussion about how this relates to
• 35:09
  things like food preference to an extent, and so one important piece of this
• 35:15
  we haven't really talked about much. We've sort of only alluded to, is
• 35:19
  how is taste in the brain and how taste is processed, and the brain
• 35:22
  is something that's actually really poorly understood because the tongue will do some of the
• 35:25
  work. There's some mechanical interaction that goes on there, but that's got to
• 35:30
  get a signal to our brain so that it means something right and so that
• 35:32
  we can respond to it and have some develop some kind of history with it.
• 35:37
  And that's just not something that there is a lot of research that has
• 35:40
  been done to help illuminate so far. And what's more is how someone's super
• 35:45
  tasting ability might affect their food preferences is also something that's kind of poorly understood.
• 35:52
  On the one hand, supertasters are often too sensitive to sweet, sweet
• 35:57
  food, spicy food, cigarettes, and alcohol to assume them that at all.
• 36:00
  Like, there's actually a very common thing that supertasters won't drink alcohol,
• 36:05
  and they won't eat candy, they won't they'll avoid spicy food, and they
• 36:07
  often won't smoke because the intensity of those experiences with those flavors, and instead
• 36:13
  they might prefer bland, low complexity meals that are very simple, have very
• 36:19
  little going on, because otherwise the flavors might be just too overstimulating and too
• 36:23
  overwhelming, and it's just like a very unpleasant experience, like having music that's
• 36:28
  just way too loud, and you're like turn it down, Like I like
• 36:30
  loud music, but just this needs to come down a few notches so that
• 36:34
  I can tolerate it. Yeah, that being said, some supertasters, even
• 36:37
  those that are really sensitive to bitter and spicy and other flavors, they love
• 36:42
  bitter flavors. There is one I was reading about who was a supertaster who
• 36:45
  loved dark leafy greens, black coffee with no sugar or cream, grapefruit,
• 36:51
  and all sorts of things that would generally be in the category of things that
• 36:53
  are you would expect them to not like if they were sensitive to them.
• 36:58
  And alternatively, some non tasters might be very picky about flavors that they like
• 37:05
  or and enjoy. Again, it's a spectrum, So I think the important
• 37:07
  thing here I'm going to add a caveat to this that people will hear this
• 37:10
  and want to justify their idiosyncratic preferences and dislikes because they are supertasters. They'll
• 37:15
  say like, oh, I'm a supertatoer, I don't like this and whatever.
• 37:17
  But they might think they are they think they are right. But as
• 37:20
  we've said it and kind of established, being a supertaster does not mean that
• 37:22
  you will hate all of the flavors you're sensitive too. For one thing,
• 37:27
  growing up around cuisine that heavily features bitter and spicy flavors may make you more
• 37:30
  make those more preferred, even if one is highly sensitive to them. Similarly,
• 37:35
  some people may be supertasters and hate the texture of mushrooms or they may
• 37:38
  love it. It depends on how it's framed for you in your development.
• 37:42
  And I would be cautious about avoiding trying new things just because it's new.
• 37:46
  Give them a try. See if you develop a taste for things. Personally,
• 37:50
  I didn't like coffee the first time I tried it. I think I
• 37:52
  didn't start drinking coffee until I was like twenty one. Yeah, similar,
• 37:54
  and now I'm obsessed and it's a real problem. I don't drink it black,
• 38:00
  but I definitely drink it every single day, and large quantities of it,
• 38:02
  Like I don't know how, I don't have a kidney stone. And
• 38:06
  I think both of us agree as part of the culture of why we do
• 38:08
  what we do, we would work for coffee. Yeah, pay me in
• 38:10
  coffee. So listeners, if you work at a roaster and you want to
• 38:15
  send us something that we can you know, highlight on the show, please
• 38:17
  do because we are all about that. You want to do the experiment where
• 38:21
  I press a lever a bunch of times and I get like chocolate covered coffee
• 38:23
  beans, I will work for a long time, yeah, hours, Yeah,
• 38:28
  or just a cup of coffee and yeah, I drink mine black,
• 38:30
  no cream, no sugar. I kind of like intensely bitter flavors. As
• 38:35
  I said, part of it has to do with my I think low sensitivity
• 38:37
  to these things. I also tend to prefer highly spicy foods, and I
• 38:42
  think it's probably the thing's like I get flavor out of things where I'm otherwise
• 38:45
  just not getting that much versus someone who is very intense and may want things
• 38:50
  bland. So we've said all of those things, but again the important thing
• 38:53
  here is understanding that like food preference is so much more compliant to whether or
• 39:00
  not you're sensitive to it. It has a lot to do with your initial
• 39:05
  experience, as with those foods, how you're raised, the culture you're in,
• 39:08
  the value that's attached to those things, how it's prepared. Like a
• 39:14
  lot of our food preferences are shaped by even just our first exposure to it.
• 39:17
  Was it a good or bad experience with this food? And thereafter will
• 39:21
  you hate it and avoid it or will you try it again? And also
• 39:24
  like if we ever got sick eating a particular food, that might drive us
• 39:28
  away from ever eating that food again, even if that food had nothing to
• 39:31
  do with this getting sick, we might avoid it. And like the very
• 39:35
  first time I tried heartichokes, I had some bad experience with it, and
• 39:37
  I wouldn't eat artichokes for years afterward. And it took me a while,
• 39:42
  and I'm back to loving artichokes. But it was like a thing where I
• 39:45
  said, like, I don't like artichokes, and it was just because I
• 39:47
  refused to eat them because I had that one bad experience. So some people
• 39:52
  may present as picky eaters because they're super tasters, but being a super taster
• 39:57
  does not mean you will be a picky eater. So just I wanted to
• 40:00
  make sure that's really clear. Some people who are picky eaters because they're supertasterers,
• 40:06
  of being a supertaster does not make you a picky eater. You might
• 40:08
  be that way, but not necessarily. And further, being a non taster
• 40:13
  might also make you a not picky eaters the case for me, I'm a
• 40:17
  not picky eater who's a non taser. But being a non taser does not
• 40:22
  mean you're open minded to food variety. Sure, you might be a non
• 40:24
  taser and be a very picky eater. And so the pickiness, the choosiness
• 40:30
  of your food and your relative preferences that are sort of on extreme sometimes extreme
• 40:35
  avoidance or extreme allocation toward and like real rigidity around food is a psychological aspect
• 40:40
  that is only influenced by our sensitivity to those flavors not dictated by them.
• 40:46
  Yes, I love it. It's kind of my TAKEO point, I think,
• 40:51
  actually I think the point. Yeah, Like, you know, I've
• 40:54
  heard people talk about like the term picky eaters being like kind of a whole
• 41:00
  Like there's a lot of debate around it because it's like, you know,
• 41:01
  people do have food sensitivities and stuff like that, but it is more than
• 41:05
  just taste. It's texture, it's amount, it's writing histories, it's all
• 41:07
  those things, and so it is really important to understand that food in itself
• 41:14
  is like humans have a complex relationship with food because we need it, we
• 41:16
  don't always like it, We have different preferences, and we have unique learning
• 41:21
  histories. Yes, we can't ignore all those things for the sake of like,
• 41:23
  oh I like bitter or I don't you know, I think I think
• 41:27
  ignoring that would be a disservice to understanding human like human behavior and human evolution.
• 41:32
  Yes, that was great. I also appreciate rephrasing it to take away
• 41:37
  the I think, you know, picky eater is kind of a loaded term.
• 41:40
  It implies a certain level of judgment, and I think they're in service
• 41:45
  of avoiding that, just understanding instead or phrasing it maybe a little bit differently
• 41:51
  insteads as people who are selective about what they will will and won't eat,
• 41:57
  or to the extent to which they will and won't try new things. Yes,
• 42:00
  absolutely, all right, Well, let's be unselective about our commercialism,
• 42:05
  about our capitalism and allow these ads to happen, and we'll be back with
• 42:08
  some recommendations. Ah, yes, okay, if you're joining us for the
• 42:20
  first time, something we do at the end of these discussions as we recommend
• 42:22
  some things that have brought us joy in life and we think they might bring
• 42:25
  you joy if they haven't already as well, or maybe you think to go
• 42:30
  refamiliarize with yourself with something that we are saying because you maybe forgot about it,
• 42:37
  or maybe it's brand new to you, who knows. Anyway, Before
• 42:38
  we get to that, I like to just tell you that if you like
• 42:40
  the show today and you'd like to support us, as I said, leave
• 42:44
  a rating and review, subscribe join us over on Patreon. If you do
• 42:46
  that, you get some access to behind the scenes stuff. You get videos,
• 42:50
  you get notes, you get on edited episodes, you get communications from
• 42:54
  us, and if we get enough people on there, we're shooting for fifteen
• 42:58
  Patron supporters. Then we'll do a live hangout with you all, or virtue,
• 43:00
  I mean a virtual hangout, but you know what I mean, in
• 43:02
  person or not even in person, a virtual hangout that is happening in real
• 43:07
  time with us. We'll do Q and A and all kinds of fun stuff
• 43:09
  like that, and so join us over on Patron. And the people who've
• 43:13
  already done that we just so appreciate because of their generosity and their contribution to
• 43:17
  us over time is Mike, m Meghan, Laila, Mike T, Justin,
• 43:22
  Kim, Joshua, The Daily BA, Brad, Stephanie, Olivia and
• 43:25
  Brian. Thank you all so much for your continued support of all the things
• 43:30
  that we do. In addition to supporting us, you can go over to
• 43:31
  our website, pick up some merch you want to wear, some why we
• 43:35
  do what we do stuff, and we've got things that don't just say why
• 43:37
  we do what we do or have our logo. There are others, fun,
• 43:40
  quippy things and just go check it out. Maybe you'll see something you
• 43:43
  like for a gift, a gift for National Simplicity Day or something like that.
• 43:50
  Yeah, yeah, or just like it's just a gift because you love
• 43:52
  the people that are around you. Yeah, yeah, or that sort of
• 43:55
  thing. Anything else that I'm missing. Oh, actually no, there's something
• 43:59
  that I'm sing, which is that I should just thank my team, the
• 44:01
  people who are here that helped us be a reality. I like to thank
• 44:05
  our fact checking and writing by Shane Jess and myself, music and editing and
• 44:12
  production by Justin Greenhouse. Our social media coordinator is Emma Wilson. So just
• 44:16
  thank you to my team. You guys are amazing and wonderful. And appreciate
• 44:20
  you all as well, and thank you for recording with me today. Shane,
• 44:22
  thank you for having me, thank you, and thank you everyone for
• 44:24
  listening. But we're not quite done yet. Let's get to those recommendations.
• 44:36
  Recommendations. So it's very rare that I sit down and take time to watch
• 44:39
  a movie that I've missed. I have a list of movies that I want
• 44:42
  to see and I just don't. I don't like, I don't actively make
• 44:45
  time to do this. Recently, I watched two movies. I watched Glass
• 44:49
  Onion, which was really fun. Yeah, so that's like a recommendation within
• 44:52
  a recommendation, go watch Glass Onion hilarious. Yeah, but I just watched
• 44:58
  Kingsman The Secrets Nervous yesterday and what a great movie. Have you seen this?
• 45:02
  Yes, I have seen all of the Kingsman movies. I am a
• 45:07
  big fan. Excellent. So if you're not familiar, Kingsman is based on
• 45:10
  like a spy, like a secret spy organization. It's very James BONDI where
• 45:15
  like, you know, it's kind of everything's hidden underground, but it's got
• 45:19
  kind of a more modern bent to it, and there's like some really great
• 45:21
  comedy in it, but it's really you know, it's marketed as a spy
• 45:24
  action comedy, but it's really more a spy action with like some really good
• 45:28
  jokes in it. Yeah, there's not a lot of jokes in it.
• 45:30
  But it stars Taron Egerton, who is incredible, Yeah, everything I've ever
• 45:34
  seen him in and he's great in and Colin Firth who is also really really
• 45:37
  great. Yeah. Absolutely, And the cast is really great. You got
• 45:40
  Mark Strong, Michael Caine. I mean, just like it's rounded out with
• 45:44
  like really cool people. So Samuel L. Jackson, Samuel Jackson is the
• 45:46
  villain and he and he there for a second, yeah, Mark Hamil's Yeah,
• 45:51
  it's like it, but it's it's it's really great. It's just a
• 45:53
  lot of fun to sit down and watch. It doesn't require a lot of
• 45:55
  thought, but it does require a lot of just kind of like enjoying it.
• 46:00
  A strong recommendation for me on this. I can't wait to watch the
• 46:01
  next ones. That's awesome. Not to spoil anything for you, the first
• 46:06
  one that you just mentioned is my favorite of the three, hands down,
• 46:09
  and I think that my preference for them is matched by the order in which
• 46:15
  they are released. Okay, all right, that's fair. Yeah, so
• 46:19
  anyway, the first one very good. I can't remember if I read the
• 46:22
  graphic novel upon which that is based, but I think I have it,
• 46:24
  so I'll get around to it someday. And it's Mark Millar. So if
• 46:28
  you're familiar with his work, he did kick Ass and he did a book,
• 46:30
  a comic book called Nemesis, which is like if Batman were a serial
• 46:35
  killer. I mean, he's got like a really interesting storytelling. So sometimes
• 46:38
  Batman is a serial killer? Does that thing he is? He is?
• 46:42
  Yeah, you're right. I'm recommending a video game. I'm recommending Zelda Tears
• 46:46
  of the Kingdom. This has been out for a while so this is not
• 46:51
  like super new, but I'm kind of new to it, or at least,
• 46:54
  you know, maybe a month I've been into it now, and man,
• 46:58
  just what an absolutely fantas pastic game. Now. I the last Zelda
• 47:01
  game that I played was Acarina of Time, so there's been at least two
• 47:07
  or three since that, including Breath of the Wild. I think there's been
• 47:12
  maybe even more than that. I think there's probably been like ten since then.
• 47:15
  Okay, there's been a lot, so I'm way out of touch with
• 47:17
  this entire universe, but I have just been absolutely loving this game. It's
• 47:22
  just fantastic. I have so few complaints or notes about any of it.
• 47:27
  It's it's just a really, really well done game. So if you're interested
• 47:30
  in big, open box RPGs that will go on forever and ever and ever
• 47:32
  as you do side quest after side quest, like become a journalist and chase
• 47:37
  chickens and do all kinds of weird stuff that you wouldn't think you would be
• 47:40
  doing in a show like that or a game like this, then this is
• 47:45
  the game for you. My notes available on a Nintendo Switch. I don't
• 47:49
  know if it's available on other platforms. I kind of don't think it is,
• 47:51
  No, it's not. Okay then yeah, just Nintendo Switch. So
• 47:53
  yeah, there's all the twos of the Kingdom, big support of that.
• 47:55
  It looks incredible, the building mechanic, everybody seems to be having a lot
• 48:00
  of fun with that. It's pretty awesome. They do such a good job
• 48:04
  just totally shaking up sort of what we even think of that games Cannon should
• 48:07
  be sometimes. Yeah, that was a very unique add to that game.
• 48:12
  Yeah, because it's not it's Zelda is not known for technology. It's known
• 48:15
  for like medieval magic and bit so yeah. Yeah, basically all right,
• 48:19
  perfect, Well that's all we have to say about the Kingsmen and Zelda,
• 48:22
  as well as super Tasters. If you'd like to tell us about Supertasters anything
• 48:27
  that we missed, or you'd like to add or tell us your story about
• 48:30
  super Tasting and maybe how that has influenced your preferences for food, we're happy
• 48:34
  to hear that. You can email us directly at info at WWDWWD podcast dot
• 48:37
  com. You can also reach out to us on all the social media platforms,
• 48:42
  not all of them, all the reasonable social media platforms. Yeah,
• 48:45
  and so Facebook, Instagram, those kinds of places not on Twitter anymore.
• 48:50
  Abandoned that that ship when it went down. That's true to the depths of
• 48:54
  darkness. It's a good idea. Yeah, But all the other places you
• 48:58
  can find us and we'll be there. Anything else that I'm missing before we
• 49:00
  wrap this up, Shane, No, I think that covers it all right,
• 49:04
  perfect. Then this is Abraham and this is a Shane. We're out.
• 49:06
  See up. You've been listening to Why We Do What We Do.
• 49:09
  You can learn more about this and other episodes by going to WWDWWD podcast dot
• 49:15
  com. Thanks for listening, and we hope you have an awesome day.