But why is it for a couple of times, I’ve done the same thing, my cabbage tasted so bitter that I couldn’t eat it at all.The bitterness in cabbage and other cruciferous vegetables is due to organic compounds known as glucosinolates.If you look at the structure of the molecule to the right, you’ll see an R hanging off the bottom, that R represents a side group or chain that varies depending on the exact compound.Most cruciferous plants grow best in cooler weather and are known for being frost tolerant.In my area, we tend to not eat collard greens until after the first frost, the cold weather triggers the creation of sugars in the plant that reduce the bitterness.Taste the cabbage before cooking and if you notice a sharp or bitter taste either cook it with other ingredients that are sweet: yellow onions, red or orange bell peppers, shredded carrots, or apples or add a small amount of sugar to the cooking liquid and taste before serving.I hear some of you saying, “but I have high blood pressure and I’m on a low salt diet.” Then by all means, use the first two tactics.Just keep in mind that if you have a “Standard American Diet” the bulk of your sodium consumption probably comes from sources other than your own cooking.Putting away the salt shaker, but chowing down on tv dinners isn’t what your doctor or nutritionist meant. .

Why-does-chopped-cabbage-turn-bitter, by MasterChef Sanjeev

Ever noticed that cut cabbage turns bitter in a salad if kept refrigerated for a long time?When we put the knife to cabbage, the plant cell walls are ruptured and the volatile oils escape.Leaves can be used as wrappers for making steamed rolls and wraps especially nice with sweeter fillings. .

Why broccoli and cabbage are so bitter

Researchers have mapped the crystal structure of a key protein that makes the metabolites responsible for the bitter taste in Brassica vegetables like mustards, broccolis, and cabbages.But even in India and China, where these “brassicas” have been cultivated for more than 4,000 years, scientists have sought to tone down the chemical compounds responsible for their pungent flavor.The new study is the first snapshot of how the protein evolved and came to churn out such diverse byproducts in this agriculturally significant group of plants.“All of the brassicas—be it Indian mustard, Arabidopsis, broccoli, or brussel sprouts—they all make these pungent, sulphur-smelling compounds, the glucosinolates,” says Joseph Jez, professor of biology at Washington University in St. Louis.The new work, co-led by Roshan Kumar, a postdoctoral fellow in the Jez laboratory, uses genetics, biochemistry, and structural biology to help unravel the molecular basis for the evolution and diversification of glucosinolates.Mostly researchers are interested in the potential for modifying glucosinolates in seeds, not in the stems or leafy parts of Brassica plants, Kumar says.The major oilseed crop Brassica juncea and related rapeseeds are used to make cooking oil in temperate and subtropical areas of the world.Plant breeders have sought to adjust the levels of glucosinolates in these crops so that the protein-rich seed cake leftovers can be used as a feed supplement for cattle and poultry. .

How to Make Raw Cabbage Less Bitter

Drawing out the excess liquid also makes your cabbage more crisp, giving it a pleasant texture when you serve it raw. .

Types of Bad Breath Smells: Causes, Treatment, Prevention

Because bad breath can be an indication of an underlying health issue, it’s important to know when it’s just an annoyance and when you need to see a medical or dental professional.Bad breath can arise from a problem in your mouth or digestive tract or from metabolic processes taking place in your body.Low carb diets cause you to burn body fat for fuel, which leads to the release of chemicals called ketones in your breath and urine.An abscess or infection in your mouth, throat, or lungs may cause your breath to smell like rotting tissue.For example, bronchiectasis, a condition that causes your bronchial tubes (air passages) to thicken and widen, can lead to repeated respiratory infections and excess mucus with a strong fetid odor.Also, when dentures, crowns, and orthodontic devices don’t fit properly, food can become wedged in gaps.This condition is a rare inflammatory disorder that causes problems with your blood vessels, kidneys, and nose.As a result, your body burns stored fat instead of carbs, and this can produce a chemical called acetone in the process.With gastroesophageal reflux disease (GERD), the muscle between your esophagus and stomach doesn’t close properly.If you experience these symptoms, it’s important to get medical attention right away, because a bowel obstruction can be life threatening.If your kidneys can’t expel enough nitrogen, chemicals build up inside your body, leading to the ammonia odor.The distinctive smell, fetor hepaticus , is produced by volatile organic compounds (VOCs) that build up in the body when the liver isn’t functioning properly.Isovaleric acidemia, a genetic condition that affects infants, causes a buildup of leucine in the blood, leading to an odor some say smells like sweaty feet.Hypermethioninemia, a genetic disorder, occurs when your body can’t metabolize the amino acid methionine. .

3 Mistakes to Avoid When Cooking Cabbage

Cutting it into wedges and roasting or grilling it results in a tender vegetable with crispy blackened edges. .

Sensitivity to bitter tastes may be why some people eat fewer

These people are likely to find broccoli, brussels sprouts and cabbage unpleasantly bitter; and they may also react negatively to dark chocolate, coffee and sometimes beer," Smith said."We thought they might take in more sugar and salt as flavor enhancers to offset the bitter taste of other foods, but that wasn't the case. .

How to Tell if Cabbage Is Bad [3 Signs of Spoilage]

I mean, it smells a little funky when cooking even though it’s perfectly good and fresh!You’ve probably noticed that cabbage has a much longer shelf life than other vegetables.Cabbage, however, has much lower water content than even other greens like spinach and romaine.Fortunately, that means you can enjoy a fresh head of cabbage for a longer period of time safely.If it’s questionable, and if the thought of tasting it makes you queasy, that’s a sure sign you should just throw it out.I hate food waste as much as the next person, but it’s just not worth getting sick over.You can extend its life up to 6 months by making your own sauerkraut, but this method definitely changes the flavor.Sauerkraut is an acquired taste for sure, but you can’t beat the benefits of fermentation!It’s not clear that eating bad cabbage will make you sick, but it’ll likely be unpleasant at the very least.These compounds contain sulfur, which has a distinctive odor and flavor that can be a little strong for some taste buds.If you’re growing your own, pick it after a frost as this triggers the sugar development within cabbage.They also don’t typically indicate fungal or bacterial growth but simply look unattractive.If the texture is totally normal and it’s just darkened around the edges or where it’s been cut, it’s usually safe to eat – although do check for other signs that it’s still fresh.Always start by handling the cabbage with care and avoid dropping or bruising it in any way.The outer leaves may end up wilting but this will protect the inside of the cabbage.If it’s bad, you may notice the leaves are shriveled and change color from red to brown.While its best to keep cabbage in the fridge, it can be kept in an open air container for up to 2 weeks – longer if stored in a cool, dark place. .

Why Vegetables Taste Bitter

Scientists presenting at the 2019 American Heart Association’s Scientific Sessions say genes that make some people “super tasters” cause them to eat fewer vegetables.Super tasters inherit two variants of a taste gene called TAS2R38, which makes them find certain foods like cruciferous vegetables exceptionally bitter.The particular variants you’re born with determine how sensitive or not you are to bitter tastes from certain chemicals such as glucosinolates, commonly found in cruciferous vegetables like Brussels sprouts, cabbage, and broccoli.“We’re talking a ruin-your-day level of bitter when they tasted the test compound,” said study author Jennifer L. Smith, Ph.D., R.N., a postdoctoral fellow in cardiovascular science at the University of Kentucky School of Medicine in Lexington, in a press release from her upcoming presentation.Bitter-tasting status did not influence how much salt, fat or sugar the participants ate, showing that those with the variant are not taking in more flavor enhancers to offset the bitter taste of other foods.In the meantime, you can try some cooking and seasoning techniques to tone down the bitterness and bring out the sweetness of cruciferous veggies, so you can reap their cardiovascular and cancer-fighting benefits.Try sweeter verities of lettuce, green beans, zucchini, snap peas, carrots, bell peppers and other healthful vegetables instead.

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