Why adding salt makes fruit—and candy—sweeter

Published October 6, 2020


Science quoted Kathryn Medler, in a story about a new study that explored how sweet-sensitive taste cells work, and the role of a protein called the sodium-glucose cotransporter 1 (SGLT1) in detecting sweetness. “This is an interesting piece of work that suggests the sweet taste is more complicated than we previously realized,” Medler said.









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