This applies especially to bitter sensations of taste. The message to the brain has an effect 10,000 times stronger than the taste of “sweet” and warns us of toxins such as cucurbitacine, sometimes found in zucchinis, cucumbers and pumpkins, of tomatine in unripe tomatoes and solanine in green potatoes.

Some people have such a negative reaction to these tastes that even vegetables which are only slightly bitter such as radicchio, chicory, endive, cabbage and spinach appear to be virtually inedible to them.

Most people however find fine bitter tastes to be entirely pleasant. They love bitter Pilsner beer and dark chocolate.

But if a bitter taste keeps getting stronger at every bite, the stop signal will come on eventually. For many intensive tasters bitter tastes act like a brake on eating.

Researchers say that people who avoid beneficial tastes or don’t notice them at all consequently eat considerably more. Especially more fat.

It’s a real shame that vegetable growers and industry are removing more and more bitter tastes from our food which are actually beneficial and promote digestion.

Maybe soon our only alternative will be bitters! Cheers, bottoms up.