What goes for taste now originated around 6000 years ago

6000 or more years ago basically the only tastes were saltiness, sweetness, bitterness, sourness, and savoriness for which there are taste receptors. Individuals did eat plants with polyphenols particularly in areas where there were jungles and lots of fruits. Tastes from such plants were basically  saltiness, sweetness, bitterness, sourness, and/or savoriness.

There were no spices and/or natural flavors which is where what goes for tastes now are derived from now. Polyphenols in plants have sensory effects. Spices and/or or natural flavors are concentrated polyphenols. There are hyper sensory effects from spices and/or natural flavors which were not present 600o years or more ago.

Polyphenenols bind to sensory receptors in mouths and/or gastrointestinal tracts. Such sensory receptors are there to sense environments. Ligands binding to such receptors have psychotropic effects which can lead to sensory derangements where such receptors are bound by concentrated polyphenols which have almost zip to do with environments individuals are in.

Polyphenols do not even taste very good. Sugar and/or artificial sweeteners are very frequently put in concoctions with concentrated polyphenols. Sodas basically could not be sold without sugar and/or artificial sweeteners. Concentrated polyphenols however have psychotropic effects which give bounces but concentrated polyphenols undermine global overviews.

In the last 50 years ever increasing amounts of natural flavors have been put in to almost all foods and/or all drinks that are prepared in any way. Foods and/or drinks in the United States do no even taste very good but such foods and/or drinks have psychotropic effects that result in sensory derangements. Such sensory derangements can be stopped by excluding spices, natural flavors, coffee and/or teas of any sort from diets.