Two Layers of Taste

What food is best to eat? That is something I’ve thought of in the past, a way to instinctively know which foods are best to eat. That is when I stumbled upon this idea of taste having two basic layers (very Spartan principle, no?). The first layer is what we’re used to when we think of “taste” in food. That is what we sense with the tongue as food enters our mouth and the smell enters our nose. That is the layer that most food aims at. Fast food, dessert, fancy restaurants, etc. The second layer is everything else. It’s what you taste and feel after the food has down your throat (often the lingering effects of the first layer), how it effects your body afterward (meaning a lot of foods “taste” bad on this layer, since the negatively effect your health), and pretty much everything else that food does other than touch your tongue. Why is this significant? Because very few people take into consideration both layers when they prepare food. Ever been told to eat something because it was healthy, but it tasted horrible? Or been told not to eat something (or to much of it, like ice cream) because it was unhealthy, but tasted good? Each of these instances, only one layer is taken into account. That is why I prepare my food with both layers considered. My favorite dish is scrambled eggs (sometimes prepared as an omelet) with lots of cheese and butter, some salt, loads … Continue reading