For my Bitter (tasting) Friends, Part Two

This is a guest blog post from Izzy of Busy Izzy Granola. Find Part One posted on our blog on 8/14/20.

Last month I discussed the ability to boost your own immunity within two weeks by making good food choices. With fresh food from our farmers and ranchers, you have all the tools you need at your disposal for good health going forward. Please take a moment to review some of the recipes I posted. These are of significance because many of us have a hard time getting all the veggies we need due to an annoying genetic variation affecting our perception of bitter. The recipes I share have been my adaptation of this handicap (which is more common among us than you think). In the following paragraph, I thought I would break this concept down a little further in case some of you were curious. 

Some of you may witness this in your own household and you don’t need a genetic test to tell you who is who (it should be painfully obvious especially if you live with a mutated bitter non-tasting version). For example, my husband can make a Kale salad and eat it no problem with hardly anything on it or a whole bowl of raw broccoli; I will watch in amazement. There is no way I can wolf down a kale salad unless it had some sort of slightly sweetened dressing to cut the bitter. My husband can also drink coffee black and love it; I love coffee but it has to have some sort of creamer and possibly a tiny bit of sweetener. My husband likes dry tannin laden wines, I like a slightly sweeter and “softer” wine. See a trend? I’m telling you right now…opposites do attract and in our household, the genetic variants represented below get to the heart of what is going on. 

Listed below is my genetic variation for bitter tasting. There actually are three haploids responsible for the sensitivity to bitterness…only two listed here. Both of mine are responsible for bitter tasting where as my husband below is the opposite, he lacks any of the variations for bitter tasting. 

My husband is the opposite:

It’s certainly not fair and I extend my hand to my fellow bitter tasting friends…but we must prevail over this handicap…so again check out some of my recipes in the last post in addition to my favorite way to eat kale (below). Kale chips allows me to eat an entire bunch of kale over two days.  If I make a batch of these and set them out…I snack on them and so will my whole family. 

Kale Chips (inspired by Dr. Gundry):

  • One large bunch of curly Kale (deveined) washed and pat to dry
  • Tear each leaf in half
  • Pour 2 Tbsp of Avocado Oil on them
  • Add one tsp of Dr. Gundry’s seafood spice rub or your favorite spice blend
  • 1 tbsp of nutritional yeast
  • Toss all ingredients…put on a cookie sheet or two…bake at 275 for 15 min…toss lightly and cook for another 10 min. Leave out to cool and enjoy

Dr. Gundry’s Seafood spice rub is made from the following:

  • 2 Tbsp sea salt
  • 2 Tbsp paprika
  • 1 Tbsp cumin
  • 1 Tbsp garlic powder
  • 2 tsp black pepper1 ½ tsp onion powder
  • ½ tsp cinnamon
  • ½ tsp cloves

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