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Comment by Wingman4l7 | Hacker News Reader

There's also the genetic predisposition to perceive brussels sprouts (and other foods) as too bitter: https://en.wikipedia.org/wiki/Supertaster

IIRC this is one of the SNPs that personal-DNA-sequencing companies like 23andMe can test for.

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Ah, brussel sprouts. Alton Brown had a whole episode of "Good Eats" within he explain the phenomena. I was never able to eat them, turns out most people over-cook them releasing the bitterness that I find horrid.

To solution is to wash them, split them and roast them in the oven with carrots chunks and potato wedges after seasoning with garlic, salt, pepper. When the carrots are done, remove everything and serve in bowls. Great cold day treat.

This is an unfortunately chosen term for an ill defined group of people. The ability or inability to taste certain specific compounds is a genetic variation of chemical receptors and should be traceable through the family line. The term Supertaster on the other hand seems to be chosen as a catch-all to maximize the number of people who identify with it.

There's a simple test you can do with a strip of paper (http://supertaster.com/) tainted with that particular flavor. Most people can't taste it at all, but those that do are gagging from the awful taste.

I'm in that group and brussels sprouts are easily the strongest, most offensive vegetables out there.

I think there are people in the middle. I can taste PTC, but it is only slightly bitter, and I don't mind brussels sprouts (don't particularly love 'em), I can definitely taste the bitter.

Huh. I wasn’t aware that most supertasters dislike the strong foods. All of the things mentioned in the article taste extremely strong or bitter to me, but I find it pleasant in a way and regularly take them. Cilantro and cabbage are a bit much on their own, but they’re fine as part of a dish.

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