The Scientific Reason Some People Can’t Stand Vegetables
<p>Scientists have <a href="https://www.nature.com/news/2006/060918/full/060918-1.html" rel="noopener ugc nofollow" target="_blank">known for many years</a> that some people have a genetic aversion to bitter vegetables. One in five find them unbearable, says Clare Collins, PhD, a professor in nutrition and dietetics at the University of Newcastle in Australia. These are what researchers call super-tasters. If you inherited super-taster genes, then those flowering cruciferous vegetables, which also include bok choy and Brussels sprouts, “will taste disgusting,” Collins <a href="https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428" rel="noopener ugc nofollow" target="_blank">explains</a>.</p>
<p>Cruciferous vegetables are loaded with nutrients, from beta-carotene to vitamins C, E, and K, and they’re a good fiber source. But they’re also packed with glucosinolate, which produces a bitter oil when cut, chewed, or cooked.</p>
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