Time：2023-02-01 22:53:30 source：psychiatricethics.com author：Prevent anxiety Read：896次

Why are tomatoes, milk, etc. not as fragrant as they were when they were young? behind or for these reasons

Faced with the same ingredients, now I can't taste the taste of my childhood. Take tomatoes, they used to be sweet, sour and juicy; but now tomatoes have no flavor except sour. In addition to tomatoes, milk and meat and other fruits are not as fragrant as before. What is going on? Why are all kinds of food not as fragrant as children? 1. Tomatoes are now produced by modern agricultural production, which maximizes the yield of vegetables and fruits, shortens their growth time, and affects the sugar, aromatic substances and organic acids in fruits and vegetables, so today's fruits and vegetables are not as sweet as before; in order to facilitate food storage And transportation, fruits and vegetables need to be picked in advance, so compared with naturally mature fruits and vegetables, there is a certain difference in taste. Take tomatoes as an example. After cultivation and variety improvement, tomatoes have greatly increased their yields, prolonged storage time, and are less susceptible to insect bites, but they are a kind of gene that determines the taste of tomatoes. Such genes affect the breakdown of carotenoids and fatty acids, so tomatoes are not as tasty as they used to be. 2. Meat meat is not as fragrant as it was when I was a child, and its chewiness has also declined. Take pork as an example, the growth rate of domestic pigs is slow, the fat content in the meat is high, and the aroma is strong; but now all pigs are lean meat. It grows faster and has less fat, so the taste also changes. In the past, the pig raising cycle was long, the muscle fibers were thick and the tendons were more, and the chew was better; now the pigs are fed with feed, so the taste of the pork will change. 3. The milk before the milk has a strong aroma and a high viscosity. Because the cows used to be grass-based, the milk exudes a grassy fragrance; now, standardized and carefully formulated feeds are provided for dairy cows, and the milk flavor is not so strong. There are many factors that will affect the flavor of milk, including the milking environment, the sterilization method adopted, and the drinking water of the cows. Now that the milk is homogenized, the large particles of milk fat are processed into small particles, making it difficult for the fat to float, so Milk viscosity decreases. Warm reminder In addition to food related, people's sensory system has also undergone great changes. With age, both the sense of taste and smell gradually decline, and the sensitivity to sweet and salty and spicy tastes has decreased, so the food is not as fragrant as when I was a child. No one can stop food from fading, but you can try to improve taste sensitivity. When cooking food, you should put less salt. You may wish to replace salt with sweet and sour, and eat less pickled food. Eat more original vegetables and fruits, which cannot be made into juice. At the same time, you should increase the variety of food intake every day, which can help protect the sense of taste. Family doctor's online feature, may not be reproduced without authorization

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