Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and because it is needed to block other unpleasant tastes in food, said Hayes. Supertasters, people who experience tastes more tensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more.

　　However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese, Hayes noted. For example, cheese is a wonderful blend of dairy flavors from fermented (发酵的), milk, but also bitter tastes from ripening that are blocked by salt, he said. A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced.

　　Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As a result, Hayes explained, we know that a wide range in taste acuity exists, and this variation is as normal as variations in eye and hair color.

　　36 John Hayes pointed out that __________.

　　A it is good to health to eat food without salt

　　B many people reject low-salt food completely

　　C many people accept low-salt tasteless food reluctantly

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