Not Liking Vegetables <br />Could Be Genetic, Says Study.<br />The study was conducted by <br />researchers at the University of Kentucky <br />School of Medicine and presented at <br />the American Heart Association.<br />According to researchers, <br />"super-tasters" are more sensitive <br />to the bitterness of vegetables, such as <br />Brussels sprouts and dark leafy green vegetables.<br />While we didn't see results in gene type for sodium, sugar or saturated fat, we did see a difference in vegetables, Jennifer Smith, University of Kentucky School of Medicine, via CNN.<br />Super-tasters with the bitterness <br />gene are more than two and a half <br />times more likely to eat fewer vegetables.<br />Experts add that the <br />human sense of taste is more <br />complex than a particular gene.<br />... it's also smelling through the mouth and the touch, texture and temperature of the food ... So when any of us say the food tastes good, it's a composite sensation that we're reacting to, Valerie Duffy, Professor University of Connecticut, <br />via CNN.<br />Food scientists continue to <br />work towards creating less <br />bitter versions of foods <br />such as Brussels sprouts
