These are posts featuring illustrations designed by John LeMasney. In general, unless otherwise noted, they are licensed CC-Attribution, cc-by lemasney, and should contain a citation and linkback.
I’m not sure what to say beyond this, but if you ever wondered, it’s true: There’s no one that’s perfect. Even you.
nowhere placemark geolocation cc-by lemasney
‘Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, being manifest as chemotaxis even in motile bacteria such as E. coli.[2] Newborn human infants also demonstrate preferences for high sugar concentrations and prefer solutions that are sweeter than lactose, the sugar found in breast milk.[3][4] Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution. By comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution.[5] In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density, while bitterness tends to indicate toxicity.[6][7][8] The high sweetness detection threshold and low bitterness detection threshold would have predisposed our primate ancestors to seek out sweet-tasting (and energy-dense) foods and avoid bitter-tasting foods. Even amongst leaf-eating primates, there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fibre and poisons than mature leaves.[9] The ‘sweet tooth’ thus has an ancient evolutionary heritage, and while food processing has changed consumption patterns,[10][11] human physiology remains largely unchanged.[12]’
from “Sweetness – Wikipedia” at https://en.wikipedia.org/wiki/Sweetness curated by lemasney creative. Feel free to share.
