5 Myths Debunked by Science

See 5 myths related to gastronomy and taste.

August 2019 – With technological advances and a world in rapid transformation, information may not be transmitted as efficiently as we think. In this context, many myths are created and some echo across generations.

Check below five classic myths and what research has revealed about them:

Microwave radiation causes cancer

Invented in 1947 and popularized in Brazil in the early 1990s, the microwave oven has become a great ally in the kitchen. When it comes to convenience and saving time, it’s the best option—whether reheating a meal, making popcorn, or defrosting food. However, a myth emerged that the appliance would cause cancer due to radiation emission. It’s true that it emits radiation, but like a cell phone, a television, or even a radio, it is non-ionizing, ruling out any link with the disease. There is no scientific study proving this hypothesis.

There are four basic tastes of the human palate

Not long ago, science classes taught that the human palate recognized four tastes: sweet, salty, sour, and bitter. But since the early 2000s, a fifth taste has been recognized by the scientific community. Umami, the fifth basic taste, was discovered in 1908 by Japanese scientist Kikunae Ikeda. Its main substances are the amino acid glutamate and the nucleotides inosinate and guanylate, present in various foods such as tomatoes, cheeses, mushrooms, meats and, in its industrial form, monosodium glutamate (MSG).

The tongue map

From a young age we come across the “tongue map” and learn there are specific regions that independently identify each taste. This is a myth that began in the early 20th century with a publication by German researcher David Hänig. According to a supplement in the British journal Nature, that map does not exist, since the tongue has taste buds—receptors spread across its surface. In other words, sweet, salty, sour, bitter, and umami can be perceived anywhere on the tongue.

Sweeteners cause cancer

The use of sweeteners (edulcorants) in foods has been authorized since 1970. Since then, the market has evolved, improving palatability and enabling reduced-calorie and/or reduced-sugar products. Many believe sweeteners are linked to cancer—this is a myth. Intake within the Acceptable Daily Intake (ADI) established by global authorities ensures the risk of intoxication is zero. The following sweeteners are approved by various international bodies and by Brazil’s health regulator Anvisa: sorbitol, mannitol, acesulfame potassium, aspartame, advantame, cyclamate, isomaltitol, saccharin, sucralose, thaumatin, steviol glycosides, neotame, maltitol, lactitol, xylitol, and erythritol.

Monosodium glutamate causes migraine

First produced in 1909 and an ally in sodium reduction, monosodium glutamate (MSG) has often been linked to migraines. However, after studies and scientific evidence, the International Headache Society—an organization with roughly 1,300 health professionals—removed MSG from its 2018 list of substances that trigger headache symptoms.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.