Do you think coffee is too bitter, ice cream too rich, or perhaps chili peppers too hot? If you do, you may be a supertaster! Taste researchers say there are three groups of people: non-tasters (account for roughly 25% of the population), medium tasters (50%), and supertasters (25%). These groups differ because of their sensitivity to the bitter chemical 6-n-propylthiouracil (PROP). Supertasters along with children are the most sensitive to this chemical. The difference is that children will often grow out of this stage where as supertasters do not. Also, because of the dominant allele for the gene TAS2R28, supertasters can have up to twice as many taste buds as medium tasters. There can be positive and negative effects that come with this "supernatural" tasting ability. Beverly Tepper, a scientist at Rutgers University found that female supertasters in their 40's were 20% thinner than non-tasters. Due to their increased sensitivity they were less likely to crave junk foods and actually ate less food overall, lowering their risk of heart disease. On the other hand, supertasters are also more likely to avoid flavonoids which are healthy antioxidant chemicals that are found in fruits and vegetables. Whether it's for better or worse, there is no denying that supertasters have an unusual heightened sense of taste.