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.
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| An illustration shows how flies taste salt via channels made up of the protein IR76b, which let sodium ions into the cells that sense taste. (Credit: Tim Phelps/Johns Hopkins University School of Medicine) |
Credit: http://www.newswise.com