YOUR AMAZING BODY

HUMANS cannot taste food without saliva. Though it’s 95 per cent water, it includes proteins called enzymes that are essential for digestion.

These enzymes trigger a reaction that breaks down the food, making it easier to digest. When the saliva begins to dissolve food, minuscule food particles come into contact with the taste buds, the flavour-detecting receptors on the tongue, and send signals to the brain.

Without the particles, receptors cannot sense taste – one reason food is harder to taste with a dry mouth.