JACKSONVILLE, Fla. — Thanksgiving is just two weeks away, and for most people, the thought and smell of that holiday spread is pure joy.
But not everyone is excited about digging into turkey, stuffing, and gravy.
For some, those flavors are too powerful to handle, and science says they might actually be supertasters.
When taste becomes too much
Thanksgiving is a time for family, friends… and food. But for people like Courtney Causey, the holiday feast can be a challenge.
“Are you a picky eater?” asked Action News Jax Ben Becker. “Very picky,” she admits.
On the other end of the taste spectrum is Patti Mohr, who says food is one of her greatest pleasures.
“My taste buds are orgasmic,” she laughs. “When I eat, mmmmmm… It’s amazing.”
Whether you’re picky or passionate about food, researchers say there’s a genetic reason why some people actually experience taste more intensely than others.
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What is a supertaster?
About one in four people are considered supertasters. That means they have more taste buds than the average person, and those extra taste buds make certain foods taste stronger, more bitter, or even painful.
The term “supertaster” was coined by Dr. Linda Bartoshuk, a researcher at the University of Florida who studies how genetics affect taste.
“Taste buds are surrounded by fibers that carry pain messages,” Bartoshuk explains. “So, if you’re a supertaster, you’ve got more taste buds and more pain fibers too.”
The science behind the taste
Supertasters often carry a gene called TAS2R38, which influences how we perceive bitter flavors. Our taste receptors called fungiform papillae send messages to the brain that tell us whether something is sweet, salty, sour, bitter, or umami (the savory taste found in meats and broths).
But those same taste differences can affect more than just your Thanksgiving menu. Research shows variations in taste sensitivity may be linked to diet choices, overall health, and even risks for colon cancer, obesity, and alcoholism.
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When kids are “picky”, it’s genetic
Bartoshuk says being a supertaster can start early, and it’s often misunderstood.
“Imagine a supertaster child born into a family where nobody else is a supertaster,” she says. “That child looks fussy, finicky… and you’re inclined to think they’re just being difficult. But they’re not. They’re responding to what they’re experiencing.”
Too much flavor? You’re not alone
While some people struggle with intense tastes, others, like Patti Mohr, savor every bite.
“I feel bad for them,” she says. “Like my sister, she can’t taste anything.”
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Foods Supertasters Often Don’t Like
Because these can taste too bitter, strong, or overwhelming:
- Bitter vegetables: broccoli, kale, Brussels sprouts, cabbage, spinach, arugula
- Coffee and dark chocolate (too bitter)
- Grapefruit and tonic water (too bitter due to quinine)
- Spicy foods: hot peppers, wasabi, curry (too intense)
- Alcoholic drinks, especially beer or dry wine (bitter or burning sensation)
- High-fat or creamy foods (some find them too rich or oily)
Foods Supertasters Often Like
Because they’re mild, sweet, or less bitter:
- Fruits: berries, apples, peaches, melons
- Carbohydrates: bread, pasta, rice, potatoes
- Dairy: milk, mild cheese, yogurt
- Sweet treats: ice cream, milk chocolate, pastries
- Lightly seasoned or bland foods: plain chicken, white fish, mild soups
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