Scientific studies of why foods such as Brussels sprouts and stout beer are horribly bitter-tasting to some people but palatable to others are shedding light on a number of questions, from the mechanisms of natural selection to understanding how our genes affect our dietary habits.
Dr. Stephen Wooding, a population geneticist at UT Southwestern Medical Center in Dallas, studies how slight variations in genes give rise to variations in traits among a given human population.
Part of Dr. Wooding's research focuses on variations in the genes responsible for bitter-taste receptors, tiny receptacles on the tongue that intercept harsh-tasting chemicals from food.