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    Biochemically, what is it that makes us like certain foods and dislike others--that is, why do some foods "taste good" or "taste bad"?

    Question #110362. Asked by avrandldr. (Oct 31 09 8:50 AM)


    Quiz_Beagle

    		I don't know about all foods, but apparently there is a biochemical reason why some people don't like sprouts, and it is glucosinolates. There is an article here:

    http://women.timesonline.co.uk/tol/life_and_style/women/diet_and_fitness/article5370265.ece

    Oct 31 09, 2:32 PM

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