Hate to eat vegetables is because ... genes

This is a perfect reason for any child - some of us are born with hate for vegetables. Studies have demonstrated that having a preference for bitter, pungent vegetables is in our genes.

Those who have the thought of never eating broccoli are people who, after being born, have a high sense of taste in spicy and pungent tastes, while others like this vegetable are hard to recognize. That unpleasant taste.
American scientists believe that aversion to green vegetables may be the way the body keeps us healthy. Many people know that the chemicals behind the bitter taste prevent iodine from being active in the body. However, iodine is found in seafood and some vegetables are processed through the thyroid gland to determine the growth and development of spirit, gender.

People living in areas with low levels of iodine may appear to hate food that prevents them from taking advantage of the small amount of iodine there.

Researchers from Mon-ell Chemical Research Center in Philadelphia have asked volunteers to order bitter vegetables. Each participant was then tested for the variation of genes that affect the perception of bitterness. Genes have two types: sensitive and non-sensitive.

Everyone has two types of genes, and those with a sensitive pair of genes will immediately notice the horrible bitterness of broccoli, and cabbage and Brussels sprouts are not much better. Those with two non-sensitive pairs of genes prefer to eat cooked vegetables while volunteers have a pair of genes that are both sensitive and non-sensitive, preferring to eat medium-sized vegetables.

In any case, experts believe that the likelihood of people who are sensitive to bitter, spicy, and energetic will be better when they are older.

Binh Duong