"Tim Streater" wrote in message
.. .
In article ,
wrote:

On Thursday, 7 April 2016 13:11:06 UTC+1, Stuart Noble wrote:
On 07/04/2016 12:53, tabbypurr wrote:

If you don't love garlic, slicing it thin & distributing it over a
piece of buttered bread helps hugely. Chew it properly before
swallowing for best allicin production.

Beetroot plus lettuce is a combination that surprisingly improves its
taste, and yes you can use lettuce in soups.

I think I might switch to celery instead. That I quite like, although my sons can't
bear it. Who knows how these lifelong aversions come about

They're an evolutionary survival tactic. If a food source turns bad, at least
some will survive and the village/tribe continues.

I think it's more likely to be a defence tactic the body uses when it
knows a certain food is bad for it. For someone else, that food will be
good and doesn't taste awful to them.

Basic physiology suggests that's highly unlikey among healthy individuals
in the same population though, surely ? Although there are cultural traits
found in different populations lactose intolerance etc,

Taste preferences appear to start with breast milk, early family meals,
etc. and general social conditioning.

In this case Stuarts early life experiences with beetroot - when he first
encountered them, whether he was forced to eat them as a puniushment
as a child, memories he may have subsequently suppressed; apparently
all of these things can have an effect,


michael adams

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