Don't blame yourself, if your taste buds get tickled at the thought of greens or simply clam up at its mere mention! A recent investigation into the reasons for the delights and aversions to green vegetarian food has shown that such tendencies are gene-centric.
All the same, the researchers opine that, this could be the only way, the body balances the requirement of minerals and nutrients, to be in the pink of health. To understand such inclinations, researchers from the Mon-ell Chemical Sciences Center in Philadelphia sought the evaluation of volunteers with comments regarding a variety of vegetables.
According to the scientists, there exist two types of the gene, - the sensitive and insensitive. The researchers found that, those with a pair of sensitive genes did not take to greens, while those with the insensitive pair of genes, loved green vegetables. The subjects, who had both the sensitive and insensitive within a pair of genes, were midway between liking and disliking greens.
However, this research does not rule out the fact that people with extreme likes or dislikes, can over a period of time, learn to develop a taste for vegetables, especially as they age.