Many people turn to dietary supplements for a boost to their routines. To help cut the confusion, the Office of Dietary Supplements (ODS) at the National Institutes of Health has two new resources to help people understand what is known about the effectiveness and safety of many ingredients in dietary supplements.
Until now, many scientists believed that a single protein — TRPM5 — acted as a gatekeeper for tasting sweet, bitter and savory foods. Remove TRPM5 from a person’s taste cells, and they would no longer be able to identify sweet, bitter or savory (also called umami) foods. A new study challenges this thinking.
Source: How do we taste sugar, bacon and coffee? Science finds a surprising answer: Researchers identify a new chemical pathway that helps the brain detect sweet, savory and bitter flavors — ScienceDaily
A new study reveals that protein 62 is responsible for the body’s ability to self-clean – a process known as autophagy – which improves bodily response to stress and lengthens lifespan. Learn more about the study here, as well as one trick you can try now to induce your own autophagy.