Less than 8% of the calories we consume are from bitter foods. But perhaps we need to increase that percentage. It turns out that the bitter taste is an expression of the antioxidants that are so healthy for us:
- flavonoids in cranberries and kale
- polyphenols in red wine
- catechin in unsweetened cocoa
- caffeine in coffee and tea
Bitter is the most sensitive of tastes and is definitely acquired. Babies are born craving sweet. And many of us seem to latch on to that craving for life. Thankfully there are many antioxidants found in non-bitter foods, most notably berries.
What are some bitter foods you eat? How do you make them more palatable?