Tag: Food aversion

According to a study published in *BMC Pregnancy and Childbirth*, up to 70% of pregnant women experience aversions to certain foods, with eggs often cited as a common trigger. If you've found yourself asking, "Why do I suddenly not like eggs?", you may be experiencing a phenomenon with several possible, and often surprising, root causes.

A study from 23andMe found that a genetic variation in the OR6A2 gene is linked to the dislike of cilantro. So why do some people taste soap when eating coriander, while others enjoy its fresh, citrusy flavor?

According to a study published in the journal *Flavour*, a genetic variant near a cluster of olfactory receptor genes is associated with detecting a soapy taste in cilantro. This discovery confirms the hereditary component behind cilantro aversion, yet many still ask, can my taste for cilantro change? The answer is a fascinating mix of nature and nurture, indicating that while your genes set a baseline, your perception isn't necessarily fixed.

Research shows that it can take children as many as 15 exposures to a new food before they will accept it, a principle that extends into adulthood. So, can you train your body to like a food that you once disliked? The answer lies in understanding the interplay between biology, psychology, and strategic conditioning.

A temporary loss of appetite is a common response to conditions like the flu or stress. If you find yourself consistently asking, "Why does food disinterest me?", it could be due to a variety of physical, emotional, or psychological factors that require attention.

According to a 2017 study in *BMC Nutrition*, taste preferences correlate more strongly between siblings than between parents and children, suggesting a shared genetic and environmental influence. This evidence begs the question: can food aversion be genetic, or is it merely a learned behavior?

While over 2 billion people worldwide regularly consume insects as part of their diet, for many in Western societies, the idea of eating insects became yucky due to a complex interplay of historical, cultural, and psychological factors. This aversion is not innate but is a learned response, shaped over centuries of societal conditioning.

According to one study, highly palatable foods are 44% larger than average meals, indicating a strong preference for flavorful, often unhealthy, options. This means many people are eating more and enjoying their meals less when faced with bland, healthy fare. But what if you could make healthy food genuinely delicious?

According to a study published in the International Journal of Science and Research Archive, picky eating is a widespread issue that can persist from childhood into adulthood. Fortunately, retraining your palate is a psychological and physiological skill that can be developed over time with the right strategies.

A significant portion of the population experiences broccoli as unpleasantly bitter, and this sensitivity often stems from genetics. The question of whether a dislike for broccoli is genetic leads to an examination of the TAS2R38 gene, a key factor in how we perceive bitter tastes.