14 Apr National Geographic: Hate Cilantro or Anchovies? Evolutionary Science Could Explain Why.
Black licorice, oysters, and anchovies are the most hated foods in the U.S., according to an analysis of Instacart purchases and online surveys collected by the grocery delivery service. But many consider these foods a delicacy—so why are certain foods so divisive?
Our early human ancestors may have relied on their sense of taste to identify nutritious new foods and avoid toxins. As a result, scientists think we tend to dislike bitter foods because plant poisons taste bitter, and we tend to like sweet foods because our brains identify sweetness as glucose, a great source of energy.
But today, with our food designed, engineered, and processed to have an array of flavors, these defense mechanisms aren’t as helpful. With ultra processed foods making up over half of U.S. adults’ energy intake, easy access to tasty, energy-dense foods means our sense of taste doesn’t always guide us to the most nutritious choices.
—