Stuart Noble wrote:
On 07/04/2016 15:01, Tim Streater wrote:
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.


Now that's what I need to hear. Doughnuts are good, broccoli is bad.
Hooray!

Ever since I had that salad sandwich in the west end 50 years
ago with added slug protein, I have avoided any green food. Seems to
have worked as a survival tactic!