它们把糖转化成酸，酸会腐蚀较硬的牙齿外层。
They change sugar into acids, which break down the tooth's harder outer covering.
这项研究的研究者亚历山大·巴奇马诺夫说：“相同的味觉细胞都拥有这些机能：将二氧化碳转化为质子，当酸感刺激的时候能感应这些质子。”
"The same taste cell has all the machinery to turn carbon dioxide into protons and then detect the protons as sour taste stimuli," said Alexander Bachmanov, who was not involved in the study.
避免使用的食材：饱和脂肪和转化型脂肪酸，它们促使身体产生那种不合适的胆固醇。
Ingredients to avoid: Saturated fat and trans fats, which encourage the body to produce that wrong sort of cholesterol.
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