Well, since the genetic basis of cilantrophobia is old news,

[cyclonefence]

How about olives? Brussels sprouts? Maybe they are genetic, too:

(from https://io9.gizmodo.com/are-there-some-vegetables-you-cant-stand-it-may-be-gen-1532668567)

How much human perceptions of these tastes vary from person to person may depend on the variety of genes associated with our taste receptors. For example, a 2006 study published in Chemical Senses suggested that humans might have less variation in their perception of umami taste than in their perception of sweet taste because the genes that form the umami taste receptor (TAS1R1 and TAS1R3) showed less variation than did the TAS1R2 gene, which encodes part of the receptor for sweetness. (Although it is worth noting that a 2009 study published in the American Journal of Clinical Nutrition did find "a reliable and valid variation in human umami taste of L-glutamate" that correlated with variations in the TAS1R3 gene.)

<snip>

A study recently published in the American Journal of Clinical Nutrition looked at the food preferences of Gemini, a cohort of twins born in the United Kingdom in 2007. Looking at the data, the authors found a stronger link between genetics and food preference regarding more nutrient-dense foods (vegetables, fruits, and proteins, in that order), and a stronger link between environment and food preference when it comes to starches, snack foods, and dairy. However, it's important to note that our tastes do change as we get older; the number and mass of our taste buds decrease as we get older and we can learn to appreciate flavors that we didn't when we were younger. Still, different individuals do have different perceptions of different tastes and odors, and there does seem to be a link between possessing certain variations of certain genes and hating certain foods.

<end quote>


While neither my husband nor I can eat cilantro, we are divided on Brussels sprouts (I love them, he can't tolerate them) and olives (the other way around; I can't bear the smell or touch of olives). Good thing we agree on cilantro.

[The Velveteen Ocelot]

1. Definitely. I loathe almost all of the cruciferous vegetables.

Broccoli is OK if it's well-cooked and covered in cheese sauce, but the rest of them, especially Brussels sprouts, are unbearably bitter. And don't try to tell me I'd love them if I roasted them with olive oil and sea salt; I tried that and they were still horrible.

[ploppy]

2. Despise the devil weed

but like brussels sprouts and olives!

[forgotmylogin]

3. I used to be anti-vegetable in general.

I only ate potatoes, corn and green beans. Then I went on a diet and learned the difference between starchy veg (carb) and lower glycemic ones. I figured out that many vegetables were more tolerable if I fixed them how I wanted them. Spray butter is an abomination I suppose, but helped me get over the hump.

I didn't like bell peppers, but had only had bitter green ones cooked to slimy mush with a skin. I found I like peppers if they are raw or lightly sauteed so they are still crisp, and I really like the sweeter baby red/yellow/orange ones that you can bite like a strawberry. Sugar snap peas raw with some spray butter, garlic powder, and pepper is a great side.

Similar with cabbage - my parents would boil it all day and make the house smell like a swamp. When cabbage wedges are roasted in the oven with lemon, garlic, butter and olive oil, they are great and have the sparkly-green flavor of eggrolls/spring rolls that I liked but never knew actually came from cabbage! Brussels sprouts ARE AWESOME. I like them well-steamed in shallow broth or water with soy sauce, garlic, and red pepper, and topped with butter and a sprinkle of parmesan. Once I found out my pressure cooker can get them frozen to fork-tender in five minutes, that's how I do it.

Broccoli is great - prefer it slightly charred in the air-fryer and for some reason it makes me think of french fries when I eat it that way. I had to warm up to cauliflower which is huge on a low-carb diet. I will eat it now, and it takes on the flavor of anything else you add it to and substitutes well in place of pasta for "mac"-n-cheese, and mashed in place of potatoes. Or riced for a stir-fry.

I've never been a huge olive fan - I can take or leave them, but I will eat black olives by themselves, or green ones with pits. I don't like them on pizza or stuffed with anything - except occasionally the ones I tried from Aldi that have feta cheese in them.

I still won't touch pickles (yeah, let a cucumber bloat in fluid - not a fan of cukes but would rather have them raw) and tomatoes (hate the texture - again seeds/slimy/skin, but I am fine with tomato soup/sauce BUT NOT KETCHUP!) But I am much more open to flavors than I used to be. It's likely palate change. I used to be extremely sensitive to peppery-spicy foods, but now really like those flavors in moderation. Wasabi is great, I usually get "medium" hot wings, and red/black/white pepper can improve almost anything. I also used to be weird about things like cottage cheese and stronger cheeses. Give me a strong blue cheese that tastes like the inside of a cave - delicious.

[abqtommy]

4. I enjoy eating many types of vegetables: brussels sprouts with mayo or butter or both, aparagus

and squash with butter and brown sugar. I cannot put a cooked carrot, cooked turnip/rutabaga or cooked parsnip in my mouth without gagging. I enjoy all kinds of olives.

[smirkymonkey]

5. I love olives, but they have to be real olives (any variety) that you get at an olive bar, not those

gross canned things. I like almost all vegetables as well, but brussells sprouts are not my favorite, however I will eat them if they are cooked right. I find them bitter.

I love almost all green vegetables, tomatoes (organic, heirloom), pretty much everything, but prefer some cooked and some raw, some prepared some ways and some others. I especially love cucumbers and anythign watery. Love most herbs except for tarragon.

[Iggo]

6. Ugh, olives. Might as well be chewing on foil.

[TexasBushwhacker]

7. Never liked them either

I also can't just chomp down on a pickle, but I like them in potato salad. Of the cruciferous veggies, I like broccoli and cauliflower best.

[Iggo]

8. Broccoli and cauliflower are great.

And if you can steam a Brussels sprout correctly (I can't) you can have all my stuff.

The weirdest thing about my food likes and dislikes is this: I hate onion rings and I hate ranch dressing. But I love onion rings with ranch dressing.

I can't explain that one.

[Kali]

9. love them both

just finished a handful of Kalamatas with my fake meze snack/dinner.

although I have to add - NOT in food. olives are a snack/appetizer/side dish, they are NOT an ingredient. they do not belong in that casserole! you can place them on a Greek salad but I would rather have them on the side, as I will pick them out and eat them separately anyway.

[Leith]

10. I won't touch Brussels sprouts

When I was 12 or 13, I was eating a Brussels sprout. I bit off half of one, was chewing, and I looked at the other half. There was a bug in it.

I haven't gone near them since.

Broccoli and olives are fine.

[SharonClark]

11. Love green olives, especially on pizza.

I like a variety of olives from an olive bar, broccoli if it’s not over cooked (broccoli salad with bacon, tomatoes, cheese, sunflower seeds), and Brussels sprouts cooked right (about 1/2 the time).

I’m not a big veggie eater and hate cooked peas and cauliflower in any form.

[LeftInTX]

12. Kale tastes awful...It's not genetic!

From the article:

Why do some people carry around a genetic distaste for kale? Some researchers have theorized that the ability to taste PTC is linked to the ability to taste toxins. For example, goitrin, which is formed by the hydrolysis of a glucosinolate and is found in cruciferous vegetables (albeit in small amounts), can be toxic to humans in high doses. Tasting some foods as extremely bitter might have been a way for humans to avoid ingesting toxins.

For those who tolerate it, it is an acquired taste, like mustard/collard greens...Kale can be OK if prepared properly, but it's just plain old hot and bites. It has to be picked when tender etc