starik@lemmy.zip 11 hours ago
If we did evolve that way, we probably would have evolved not to mind the smell so much too
starik@lemmy.zip 11 hours ago
If we did evolve that way, we probably would have evolved not to mind the smell so much too
TranquilTurbulence@lemmy.zip 1 hour ago
When food rots, some microbes can release sulphur dioxide from sulphur-containing amino acids. Being able to smell that reaction product at ridiculously low concentrations will help you steer clear of rotten food. Removing that receptor or reducing their numbers could have been disadvantageous millions of years ago, so that’s why we kept that feature.