I think we're seeing just how huge a difference the genes for tasting make. A super taster vs a low taster will treat food (kind of a big deal if you want to st

I think we're seeing just how huge a difference the genes for tasting make. A super taster vs a low taster will treat food (kind of a big deal if you want to stay alive) extremely differently. I wonder which was a better evolutionary adaptation in the past? And which is better in the industrialized world today?