Bacon and eggs aren’t a classic flavor combo for no reason, and the science behind why they taste so good together could help us make healthier foods more appealing to our palates.
Hosted by: Hank Green
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Sources:
https://pubmed.ncbi.nlm.nih.gov/10736353/
https://www.sciencedirect.com/topics/nursing-and-health-professions/umami
https://www.pnas.org/content/105/52/20930.full
https://academic.oup.com/ajcn/article/100/2/532/4576469
https://www.nature.com/articles/s41598-020-77107-w
https://www.tandfonline.com/doi/abs/10.1080/10408398.2012.678422
https://www.nature.com/articles/s41386-018-0044-6
https://www.google.com/books/edition/Mouthfeel/4WTYDQAAQBAJ
https://journals.sagepub.com/doi/pdf/10.1177/1934578X1601101040
https://pubmed.ncbi.nlm.nih.gov/22544776/
Image Sources:
https://www.istockphoto.com/photo/prepared-bacon-gm162454194-22084312
https://www.istockphoto.com/photo/fried-egg-gm155358881-19332971
https://www.istockphoto.com/photo/smiling-and-positive-face-made-from-fried-eggs-and-bacon-on-plate-gm919919376-252870404
https://www.istockphoto.com/photo/sweet-and-sticky-chicken-wings-gm1221948697-358384548
https://www.istockphoto.com/photo/salmon-sashimi-freshness-fish-favorite-menu-of-japanese-food-gm1186556500-334829006
https://www.istockphoto.com/photo/sun-dried-tomatoes-fresh-champignons-mozzarella-and-basil-on-a-light-yellow-background-gm905438918-249659753
https://commons.wikimedia.org/wiki/File:L-Glutamate_Structural_Formulae.png
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