As the saying goes, tastes are personal and hard to debate. But when it comes to food dislikes, there may be more science involved, according to Dr. Adam Cunliffe, a nutrition expert and professor at London South Bank University.
He notes that aversion to certain foods is almost always tied to a negative experience linked to that food. "This could be physiological, like food poisoning, or psychological, often stemming from childhood. We’re born liking only breast milk and sweet flavors; other tastes develop over time. Appearance, smell, and aromas can become associated with negativity for years," he told Cosmo UK.
Among the most disliked foods, Brussels sprouts stand out. Dr. Cunliffe explains: "Many adults never learn to appreciate bitter foods, and Brussels sprouts are a prime example."
This bitterness aversion acts as a survival mechanism: for every naturally bitter, healthy wild plant, there are 50 bitter, poisonous ones. For Brussels sprouts, smell plays a key role too. "They belong to the cruciferous family, which contains a substance giving them a distinctive—and often off-putting—odor," he adds.
Taste is largely about smell. The tongue detects just five basic flavors—sweet, salty, bitter, sour, umami—while the nose identifies up to 100,000 aromas. "We perceive taste through the nose. Brussels sprouts have a pungent, recognizable smell that likely fuels the disgust," concludes Dr. Cunliffe. Rethinking veggies for your holiday menu? You’re not alone!
