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The Chemistry of Food & Taste | Dr. Harold McGee

Huberman Lab

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Taste, Trauma, and Transformation

This chapter explores the intricate relationship between food preferences, the gut microbiome, and personal experiences that shape our taste. Through anecdotes involving fermented foods and the polarizing perceptions of cilantro, it highlights how genetics and early exposure influence our food choices. Additionally, the conversation touches on the intersection of food, poetry, and personal history, urging listeners to appreciate the cultural and emotional significance of what we eat.

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