Are we abandoning flavour for sweetness?

I ate a couple of ears of corn, roasted on the barbecue, for dinner tonight. They were much sweeter than the corn I had a couple of weeks ago from T&T. They put me in mind of other very sweet foods that have been developed over the last 10 years

  • apples
  • cherry tomatoes (now see: pear tomatoes, teardrop tomatoes, etc.)
  • beets

I don’t know what else.

But the corn I ate tonight was sweet, very sweet. It had almost no other flavour than sweetness. I remember when peaches & cream corn was a novelty, how sweet it was compared to what we were used to. Now it’s hard to find corn that tastes… like corn. What are we breeding?

I’ll ask the same thing about little bitty tomatoes. We’re breeding them sweeter and less red. What are we losing when we choose sweet? Are there fewer lycopenes? Carotenoids? Is anyone paying any attention?

Are we abandoning all taste sensation other than sweetness? Is this a result (or simply something that goes along with) all the sweeteners that have been added to everything?

Hullo, are we losing the benefits of these foods?

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About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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