A lot of the foods that you purchase at your grocery store have been sweetened with sugar in order to remove any of their bitter flavors and make them more enjoyable. These include foods like chocolate, bread, and yogurt, to name a few. But that added sugar could do quite a bit of harm, particularly if you are trying to lose weight, keep your blood sugar levels in check, or reduce sugar from your diet to get healthier.
That’s why a startup in Colorado has developed a new bitter blocking ingredient that will actually inhibit your ability to even taste the bitterness in certain foods. There will no longer be a need to add so much sugar to the foods that you eat on a regular basis. Keep reading to learn more about this innovative product.
How Does This Bitter Blocker Work?
The bitter blocking ingredient that is being promoted is actually mycelium, which is a type of fungus. The fungus is crushed down until it forms a powder. Then it is mixed with some liquid so that it can be added easily to any foods that are naturally bitter in flavor. When you eat the food, the mycelium is able to latch onto the taste buds on the tongue that are responsible for picking up on bitter flavors.
Your saliva will naturally flush away the mycelium, so you will be able to enjoy your favorite foods without the added sugar and without putting your health at risk. In other words, you can fool your taste buds temporarily without any adverse effects.
What Else Should You Know?
If you want to get your hands on some mycelium but you are living in the United States or Canada, you are out of luck, as it is not yet available in those countries. However, it has already been approved for sale in Australia, and it is also making its way to the European Union and Japan in the near future as well. So if you end up traveling to those areas, you might end up being able to try the mycelium. But you probably won’t even realize that you are actually eating it because it does not have any flavor of its own and it is listed as a “natural flavor” on product labels.
Finally, it is important to note that this bitter blocking ingredient is still very new, so it is difficult to determine what the effects of long-term use will be. The highest amount that is safe to consume is still unclear as well. Over time, more research can be done as more people use mycelium, so the answers will come out eventually.
