Conventional wisdom surrounding the function of taste buds focuses on five essential types of flavor sensations: sweet, salty, savory, sour and bitter. To that list, scientists have added a sixth taste—starchy.

Professor Joyun Lim from Oregon State University, explains the justification for the recent addition. Lim's team of researchers found volunteers who could identify starch-like tastes in various carb solutions, even after being administered a solution that blocked the taste of sweetness. Lim said, "Asians would say it was rice-like, while Caucasians described it as bread-like or pasta-like. It's like eating flour."

Of course, starch has yet to be completely enshrined in the proverbial Hall of Taste. Food scientists insist that primary tastes be recognizable, have identifiable taste receptors on the tongue, and trigger a useful physiological response.

Lim and other scientists are working on finding those taste receptors, but for useful physiology, one need look no further than elite athletes. There's a reason why bodybuilders, distance runners, and basketball players all use terms like "carbing up" or "carb loading" to describe their culinary habits. The cliché is true—the body knows what it wants.

Potential preaching angles: To hunger and thirst after righteousness, we must recognize its taste, God's wisdom is evident in creation through cravings that track our bodily needs