Monthly Archives: April 2010

Although the origin of the Genetic Code is unknown, since its formation more than 3 billion years ago, several organisms exist today with the same Genetic Code. The relationship between genes and the human sensory experiences of taste, flavor, and texture of plant and animal proteins is not yet studied in a systematic fashion. In higher organisms, the cells are differentiated to perform special functions. For example, the muscle cells have the ability to contract. Animals may use different modes of locomotion, the physiological function of the muscle cells which is contractility remains the same. While the key ingredients of muscle protein remain the same, man recognizes the existence of different varieties of animal muscle protein by his sensory experience of taste, flavor, and texture. Man applies his culinary skills to improve the palatability of the plant and animal proteins that he consumes as food. 
The Magic of Creation is manifested in the taste sensation imparted by plant and animal proteins. Each has its distinctive species-specific taste. Organisms use similar mechanisms and metabolic processes to build the proteins with the same amino acids. If organisms are related to each other through “evolution”, we should be able to tolerate foreign proteins and our sensory experience should not perceive the variation in taste. When I eat, I taste the Power of Creation which has introduced this variation among all living entities.