Not Tasty, But Healthy: How to Train Yourself to Eat Liver, Broccoli, and Olives 0 84

Food selectivity may seem like an insignificant problem; however, due to persistent eating habits, a person deprives themselves of new taste experiences and important nutrients, experts from the scientific publication The Conversation reported.

Why We Don’t Eat Everything

Taste habits are formed under the influence of genetics, environment, and habits, scientists noted in an article for the ACS publication. For instance, children are drawn to sweet and salty foods from an early age, while a love for bitter tastes develops later. One likely reason for the change in preferences is the alteration of the gut microbiome.

The composition of saliva is significant. It may contain enzymes that highlight or, conversely, soften certain tastes. With age, the action of enzymes can either intensify or weaken — it’s all individual.

Moreover, social influence on a person gradually increases. Children do not drink coffee, while adults find a boost of energy from a cup of espresso very timely. The same happens with alcohol, especially bitter and harsh varieties.

Why Try ‘Disliked’ Foods

Picky eating is associated with a deficiency of vitamins and minerals, especially if entire food groups are excluded. For example, liver remains one of the best sources of heme iron for humans, but its taste is specific. When anemia is suspected, dietary adjustments are made first — one has to eat what they dislike.

How can one get used to unfamiliar foods? There are several tricks:

• eat in small portions, but regularly (after 10–15 attempts, the taste will no longer be off-putting);
• mask unpleasant aftertastes (add sauces, use marinades, or combine with other foods);
• create a positive context (try new foods in pleasant company or at a favorite establishment).