Summary of “How to Eat Your Least Favorite Food”

Still, my distaste for such an innocuous food feels vaguely shameful, and after much deliberation, I’m ready to switch sides.
The good news, according to researchers, is that most people can reset their neural pathways to one day enjoy-or at least tolerate-a nice gazpacho.
There is evidence of genetic differences that make some people more sensitive to certain chemicals in food, but those people might actually prefer the taste of those chemicals.
There is one type of aversion that scientists understand pretty well according to Anthony Sclafani, a professor at Brooklyn College who studies the neurobiology of taste: If you eat a novel food and then experience nausea or vomiting, your brain is primed to blame that food.
That’s true even if you know, on an intellectual level, that the food isn’t at fault.
People lose olfactory sensitivity as they age, which is a big reason that many people seem to outgrow childhood aversions: A food that might have been overwhelming to a kid will read as more mellow to an adult.
Childhood can be key to later-in-life food preferences in a lot of ways.
“Her infant will be more accepting of garlic than the infant of a mother who doesn’t eat garlic.” For mothers who don’t breastfeed, varying an infant’s formula flavor can help prevent later pickiness.

The orginal article.