Dr. Sarah Ballantyne

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153 appearances 1 recordings 1 series first heard Jul 2026 last heard 25 Jul

Dr. Sarah Ballantyne’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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Something You Should Know · Eat Almost Anything & Still Be Healthy & The Amazing World of Rats- SYSK Choice · 25 Jul 2026 podcast

Or maybe it's getting water as a refill instead of another cup of soda.

Those tiny little changes add up to make a big difference in long-term health outcomes.

So there are some genetics that for some people make certain vegetables taste a lot more bitter.

So especially vegetables of the cruciferous vegetable family.

So think broccoli, kale, cauliflower, Brussels sprouts, turnips, radishes.

So there are some people for whom those vegetables are extraordinarily bitter.

And there are some people who can't detect the bitter taste properly.

at all.

And then there's a bunch of us, like I'm in the middle.

So I can detect that it's bitter, but it's not crazy bitter.

And so people who are, they're called bitter super tasters.

They actually have a much higher likelihood of not liking vegetables at all and gravitating towards sweet treats.

And that's a group of people for whom learning cooking strategies to decrease that bitterness, to balance it with

you know, some acid, like some lemon juice or some vinegar to balance it, maybe even with some sweetness, adding a little bit of maple syrup to your Brussels sprouts, those strategies become much more important for those people.

But even for those people, we actually develop food preference through associative learning.

So when we

eat that vegetable as a kid around a family dinner table with our favorite other foods, we're much more likely to develop preferences for those vegetables.

When we're not exposed to them as kids, it's much more challenging to develop those food preferences.

It's not impossible.

We can still recreate those positive environments for ourselves and create positive associative learning to develop a liking for vegetables.

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