Why do we hate certain foods?

In a recent National Geographic, experts explored why some foods utterly disgust certain people while delighting others. Take black licorice, oysters, and anchovies – these rank among the most hated foods in America​, yet many consider them delicious delicacies. Why the divide? Part of the answer goes back to our early human ancestors: we evolved to avoid bitter-tasting plants (many poisons taste bitter) and to crave sweet flavors (a quick energy source in nature)​. But there’s more to it than primal instinct. Today our food aversions are shaped by a mix of biology, brain psychology, and even the world around us​. Science is here to explain the surprises of your palate.

Blame your DNA

One big reason you might hate a certain food? Genetic taste sensitivity. Our genes help determine how we perceive flavors and smells. For example, if cilantro tastes like soap to you, you can literally blame your DNA – researchers traced this soapy cilantro aversion to a variant in an odor-detecting gene. Similarly, whether you relish broccoli’s bitterness or find it revolting comes down to which versions of bitter-taste receptor genes you inherited​ In fact, roughly a quarter of people are so-called “supertasters” with extra-sensitive taste receptors. Supertasters find bitter compounds (like those in coffee or dark veggies) overwhelming, while another quarter of folks are “non-tasters” who barely notice those same bitter flavors​. These genetic differences help explain why taste preferences vary so widely – one person’s yummy brussels sprouts are another person’s bitter enemy (pun intended!). Researchers have even linked specific genes to liking or loathing things like white wine and bacon​. So yes, you might be born to hate Brussels sprouts or black licorice, and it’s not just picky eating – it’s in your genes.

How culture and childhood shape taste preferences

However, it’s not all DNA. Much of what we love or hate is learned from our upbringing and environment. Scientists say “people basically learn to like what they eat” starting from infancy​. Believe it or not, babies start developing taste preferences before they’re even born: flavors from a mother’s diet (think garlic, carrots, or spices) pass into the womb and into breast milk. One fascinating study found that babies whose moms drank carrot juice during pregnancy or nursing later enjoyed carrot-flavored cereal more than babies who never got that early carrot exposure​. In other words, our first lessons in flavor come from Mom! 

Early childhood continues the learning – if your family loves spicy curries, you’ll grow up accustomed to heat; if your parents hate broccoli, you might never get offered it and won’t acquire the taste. Culture plays a huge role too. What’s considered a treat in one culture (say, tangy fermented fish or bitter melon) might seem gross to people from elsewhere. Food aversions can be passed down as traditions: for example, some cultures avoid certain meats or strong cheeses, so children grow up perceiving them as “disgusting” by default. Even the dining environment can sway our taste experience. Scientists have shown that music and surroundings affect flavor perception – an effect called sonic seasoning – meaning the mood and setting of your first bite can color your opinion of a new food​. If your first taste of sushi was in a stressful setting or a smelly kitchen, your brain might forever link sushi with “yuck”​. In short, we learn what to love (and hate) through exposure and experience, from infancy to adulthood.

Can you learn to like what you hate?

What if you’re determined to enjoy a food you currently loathe – is it possible? The good news is yes, you can often overcome food aversions. Our brains are surprisingly adaptable when it comes to taste. One powerful (if unpleasant) learning mechanism is taste aversion: if you get sick after eating something once, your brain may banish that food from your menu permanently as a protective measure. 

But just as we can learn to avoid a flavor quickly, we can also learn to accept new flavors with time and repeated positive exposure. Research in infants shows that it may take 8–10 tries before a baby stops making a “gross!” face at a new vegetable​ – and the same principle applies to grown-ups. So, if you hate a food, try sampling it again in different ways. 

Maybe you dislike raw oysters because of the slimy texture, but grilled oysters with garlic butter could win you over. Or if broccoli is too bitter, try roasting it (which brings out sweetness) or adding cheese. By pairing a disliked food with something you do enjoy, you can gently train your taste buds (and brain) to tolerate and even like it over time. Scientists have observed that repeated, pleasant exposures can gradually rewire your flavor preferences, essentially teaching your brain a new association. 

Even changing the context can help – tasting a “hated” food in a fun, relaxing setting might overwrite an old negative memory. Our taste preferences aren’t set in stone; they ebb and flow throughout life​. Many people find that foods they hated as kids (looking at you, brussels sprouts and spinach) become enjoyable in adulthood once their palate matures and they give those foods another chance.