Not Liking Vegetables Could Be Genetic, Says Study

Not Liking Vegetables
Could Be Genetic, Says Study.
The study was conducted by
researchers at the University of Kentucky
School of Medicine and presented at
the American Heart Association.
According to researchers,
"super-tasters" are more sensitive
to the bitterness of vegetables, such as
Brussels sprouts and dark leafy green vegetables.
While we didn't see results in gene type for sodium, sugar or saturated fat, we did see a difference in vegetables, Jennifer Smith, University of Kentucky School of Medicine, via CNN.
Super-tasters with the bitterness
gene are more than two and a half
times more likely to eat fewer vegetables.
Experts add that the
human sense of taste is more
complex than a particular gene.
... it's also smelling through the mouth and the touch, texture and temperature of the food ... So when any of us say the food tastes good, it's a composite sensation that we're reacting to, Valerie Duffy, Professor University of Connecticut,
via CNN.
Food scientists continue to
work towards creating less
bitter versions of foods
such as Brussels sprouts