Don’t say no to that asparagus just yet. New research suggests people may find the taste of bitter green vegetables more enjoyable if they eat them more often.
克里斯托弗·加德纳（Christopher Gardner）的儿子是典型的挑食者。他知道自己喜欢什么，并且知道自己不喜欢什么。
That suddenly changed right around the time he became a teenager. He began liking “adult” foods and became more adventurous.
Gardner was surprised at how abruptly the change came about, but, as anutrition science PhD-holding researcher以及斯坦福大学预防研究中心的教授，他很高兴看到他的儿子拥抱新的和不同的口味。
加德纳告诉Healthline：“ Z世代真的很擅长探索食物。”雷竞技app官网“他们想把味蕾吹走。”
但这并不意味着他们都以冒险的人来出现在子宫中。有些需要更长的时间，而新的研究表明，我们的DNA中没有根深蒂固的饮食喜欢和不喜欢。
因为即使我们认为我们不喜欢某种东西的味道，我们的舌头还没有完全下定决心。
Bitter, for example, is a complicated taste. It typically serves as a warning sign; as in, if something tastes bitter, then it might be poisonous.
不幸的是，这包括cruciferous vegetables，例如西兰花，布鲁塞尔芽菜，白菜，羽衣甘蓝，萝卜和芝麻菜。
否则被称为简短的食物清单，很多孩子常常不喜欢。至少起初。
对大鼠进行的布法罗大学（UB）的最新研究表明，尝试更多的苦味食物（尤其是在健康植物性饮食中发现的食物）会改变唾液中的蛋白质，从而影响我们如何看待食物的味道。
研究人员用不同的品尝溶液和受过训练的大鼠填充了两个水瓶，其中一些用激活的唾液蛋白进行了基因修饰，类似于那些在苦味食品饮食中饲养的人，可以从两个瓶中进行选择，以表明它的味道是苦味还是甜。
But Ann-Marie Torregrossa, PhD, an assistant professor in UB’s department of psychology and the associate director of the university’s Center for Ingestive Behavior Research, says those rats with the bitter-induced salivary proteins turned on couldn’t taste the bitterness at higher concentrations when compared to others that didn’t have the same protein activated.
“Once these proteins are on board, the bitter tastes like water. It’s gone,” Torregrossa told UB’s news service.
该研究发表在杂志上Chemical Senses，表明反复接触苦味可以改变唾液中的蛋白质，从而使苦味和其他口味的初始厌恶平静。
“If we can convince people to try broccoli, greens, and bitter foods, they should know that with repeated exposure, they’ll taste better once they regulate these proteins,” Torregrossa said.
尽管老鼠和人类在许多方面都大不相同，但该研究确实可以洞悉我们的口感如何适应我们反复接触的食物。
Experts say repetition and engaging picky eaters into the cooking process are surefire ways to help change the minds — or at least the saliva — of stubborn eaters.
Catherine Brennan, a registered dietitian nutritionist who writes forFellfullnutrition.com, says while several factors like genetics, culture, environment, and upbringing all play a role in developing our palates, the
进入童年，开发大脑喜欢能量回报和补充食品，例如
尽管那些孩子可能会拒绝新食物，但布伦南建议人们遵循大多数儿科营养师的建议：在最终扔掉毛巾之前尝试10次或更多次新食物。
“考虑一下：我们当中有多少人小时候喝了一口父母的咖啡或啤酒，然后吐出来，想知道有人会喜欢苦味的味道吗？”她告诉Health雷竞技app官网line。
布伦南（Brennan）和我们许多人一样。现在，她很难想象没有咖啡或啤酒的生活。
那是因为我们经历了五个关键因素的世界：视觉，气味，声音，触摸和味道。我们通过复杂的食物最好地体验它们，那里的味道进一步分为五个类别：甜，酸，苦，盐和鲜味。
Clifford Segil博士, a neurologist at Providence Saint John’s Health Center in Santa Monica, California, says different flavors affect different parts of our brains. He believes the “taste” part plays a less important role than sight or touch.
That makes it harder to teach such a small part of the brain to inherently like healthier foods lacking the sugar, caffeine, and salt the larger parts of our brains prefer.
“The way to make our brains learn to like healthier foods would be to increase the flavors of these healthy foods to provide some other sensory enjoyment. Possibly adding something to make it smell good, which would theoretically co-stimulate our vision centers,” Segil told Healthline.
“通过重复，我们的大脑可以习惯于事物，如果它们被撤回，那么我们会错过它。但是我发现想想一种我们可以欺骗大脑健康饮食健康的方法是一项挑战。”他说。
关键是要确保这不是窍门。这是为了避免想从瓶子里向您出售营养并将其作为自然包装的公司食用的公司的gi头和营销流行语。
Gardner doesn’t want a single dollar more from the National Institutes of Health to study which of their individual molecules to brand things as “superfoods.”
为什么？
捆绑在一起，已证明食物中的所有食物中的所有食物都可以为人体提供所需的必需营养。重要的部分是将所有这些食用在原始包装中一起食用。
That’s not burger wrappers or powdered shakes, nor is it fad diets or 30-day challenges.
今年早些时候，加德纳（Gardner）和他的团队发表了一项研究
The study found neither was good for everyone, but people who ate a mix of vegetables and whole grains while avoiding sugar and refined grains had the most success.
That’s mostly because personal and cultural differences affect our palates and our metabolism.
Gardner says creating lasting behavioral changes that “bring joy back to food” are the most impactful. Part of that isn’t only the foods we choose, but how we choose to behave around food.
他建议尽早将孩子和家人的其他成员带入厨房，并使餐食成为家庭事务。
That’s why he fulfills his namesake by running Stanford’s “食品和农场夏令营”，在5岁以下的孩子可以学会烹饪他们刚刚照顾并在一个11英亩的农场中挑选的食物。
他还在斯坦福大学教培训课程。他说，这些课程总是很满意的，因为在忙碌的日程安排中，人们了解人体的工作方式希望能够最大程度地发挥其使用和寿命。
“We’re teaching basic life skills,” Gardner said.
But convenience, mass production, and building a food system that’s built on feeding nutrient-dense ingredients like corn and soy to animals meant for slaughter?
加德纳（Gardner）说，批量生产的食物可能会很好，但有一个主要的缺点。
他说：“这正在杀死我们。”
但是，试图吃更多的西兰花不会杀死你。即使您的味蕾最初认为会。
