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The Chemistry of Food & Taste | Dr. Harold McGee

Huberman Lab

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The Science of Tea and Taste

This chapter explores the interplay between tea drinking and digestion, examining the effects of polyphenols and common food combination myths. The discussion reveals individual variations in dietary needs and the evolution of food sensitivity perceptions, particularly relating to spices and alliums like onions. It emphasizes the concept of 'supertasters' and their challenges in navigating flavor preferences in culinary settings.

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