Men\'s Health Singapore - June 2017

1

WHY YOU HATE WHAT
YOUR BODY LOVES
Nature has a warped sense of
humour. Many bitter-tasting
compounds that in large
quantities could sicken or kill
you are very good for you in tiny
amounts, says Paul Breslin, a
professor of nutritional sciences
at Rutgers University.
Take isothiocyanates, the
chemical weapons plants use
to ward off pests and hungry
animals. These compounds are
found in bitter vegetables. If
you swallow trace amounts
from, say, a cabbage leaf, they
can counteract DNA-damaging
free radicals.
It’s the dose that makes the
poison. Your tongue’s taste
receptors for bitterness are far
more numerous and sensitive
than those for other tastes.
Scientists think this is because
the human tongue has evolved
into a poison detector.
Bacteria, like those found in
blue cheese and natto, offend
us for a different reason: odour.
Strong foods like kimchi and
sauerkraut undergo fermentation

• essentially a controlled decay.
  Our nasal passages have evolved
  alarm bells for stink as a way
  to detect living bacteria, says
  Prof Breslin.
  As with toxins, bacteria can be

dangerous or even lethal. But

some should be accepted. “Since

we don’t live in a sterile universe,”

Prof Breslin says, “it’s good to

have friendly bacteria to fight off

the unfriendly ones.”

In the past 15 years or so,

modern science has begun

to recognise the benefits of

good gut bacteria. The term

“probiotics” is common now, and

it’s become clear that a diverse

“microbiome” of bacteria in your

intestinal tract plays an integral

role in maintaining good health.

A 2014 review concluded that

probiotics in your gut help fight

off pathogens, refresh intestinal

cells, and generate healthy fatty

acids. A few strains of food-borne

gut bugs have also been shown

to help boost immunity, calm

inflammation, and help you

maintain a healthy body weight.

2

1 Taste this mind-shifting blue cheese

fig toast.

2 Don’t worry about all that mould.

It’s actually pretty good for you.

1

2

BLUE CHEESE, FIGS AND MUSTARD GREENS TOAST

fWHAT YOU’LL NEED

6 RASPBERRIES

1 TSP WHITE WINE

VINEGAR

2 THIN SLICES SOUR-

In a small bowl, mash the raspberries. Mix in the vinegar and a

pinch each of salt and pepper. Drizzle this dressing over the toast.

Add the blue cheese, mustard greens and fig wedges. Feeds 2.

• 470 calories •21g protein •58g carbohydrate (5g fibre) •18g fat

BREAD, LIGHTLY TOASTED

56GBLUE CHEESE, SLICED

2 TBSP MUSTARD GREENS,

FINELY CHOPPED

2 FIGS, CUT INTO WEDGES

JUNE 2017 45