Why are we less picky and more open-minded about what we eat as we age?
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As we age, our tastebuds become less sensitive to sour and bitter flavours.
Another aspect is that as we age, we may learn new ways of cooking that reduces the bitterness of foods we thought were icky.
Finally, there are rare cases, like Brussels sprouts, where the food itself has been engineered, in this case by natural selection, to remove the offensive tastes.
As an example, broccoli, notoriously, has a bitter taste to many young people if it’s not prepared correctly. That’s usually because it’s boiled or steamed.
If one instead broils broccoli with butter in the oven, it becomes super yum.
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