Salt is a very common food ingredient and condiment. Many people enjoy the taste. Many doctors do not like because of the potential threat to health and heart attacks. Salt (good old Sodium Chloride) can mask bitter tastes and make food more palatable. Some people are more sensitive to bitter flavors and then tend to eat more salt and have a harder time eating less of it. As experts urge Americans to cut their intake by more than half to 2,300 milligrams (about a teaspoon) of sodium a day or less, insights like these might help identify the people who will may need some other way to mask bitter tastes.

Read this article:
Salt, Genes and Bitterness

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