Are flavour and nutritional content correlated?

For fresh fruits and vegetables, your taste buds will be a good barometer for nutritional value. The reason for this is that vitamins degrade over time and so does flavor. For preserved foods (most items in a western diet), your taste buds are unlikely to do much good. read more

Not terribly well. Sweetness, of course, indicates the presence of sugars, but there are not corrolaries for bitterness, sourness (other than, perhaps the presence of Vitamin C), umami, or saltiness (other than the presence of sodium). read more

There is a theory that there is an important correlation between Salty and Sweet flavors and how your metabolism stores fat. Dr. Robert Moore in his book"Body of Knowledge" explores this. There is a very real probability that your sense of taste is sending messages to your digestive system. read more

In practice, that means, for example, contrasting the satiating effects of two products of the same intermediate energy content, differing only in flavour e one flavour having been consumed previously in a high-energy version of the product and the other having been consumed in a low-energy version (e.g., Birch & Deysher, 1985; Booth, Mather, & Fuller, 1983). read more