Tag: Super taster

Around 30% of the population carries a genetic variant that makes them highly sensitive to the bitter compounds in cruciferous vegetables like broccoli and Brussels sprouts. For these "super-tasters," a healthy meal can be a surprisingly unpleasant experience, but it’s not just pickiness—it’s biology.

Estimates suggest that up to 25% of the population are 'supertasters', experiencing a heightened sense of bitterness from certain vegetables due to their genetics. For these individuals and many others, the question of why they can't eat greens is not a matter of choice but a complex issue involving biology, diet, and individual health factors.