“Evolutionists often point out that bitter foods can be poisonous—the bitterness is usually from alkaloids, many of which are toxic. So tasting them before swallowing is advantageous. They must envisage something like this:
- The ability to distinguish ‘bitter’ arises through random genetic mutation;
- This survival advantage (avoiding some potentially life-threatening foods) enables the organism to produce more offspring that also have this new adaptation;
- The ability to taste bitter foods spreads through the population;
- The adaptation is now established.
It may sound straightforward, but let’s look more closely at points 1 and 2. Actually, “Humans have about 30 genes that code for bitter taste receptors”!”
Read more of the details here: https://creation.com/human-taste
Picture from: https://pixabay.com/photos/tongue-mouth-mammal-human-anatomy-181725/ accessed 1/6/23.
