Gustatory tug-of-war key to whether salty foods taste good
Thursday, June 13, 2013 - 14:01
in Biology & Nature
As anyone who’s ever mixed up the sugar and salt while baking knows, too much of a good thing can be inedible. What hasn’t been clear, though, is how our tongues and brains can tell when the saltiness of our food has crossed the line from yummy to yucky — or, worse, something dangerous.