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How we can learn to love the foods that we hate

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Brussel Sprouts
Brussel Sprouts

Food preferences are known to change over time, but what is it that makes you suddenly love something that you wouldn't touch as a child? Genetics may play a small part, but in a new report io9 investigates (with the help of food psychologist Elizabeth Phillips) how tolerance for a lot of the food that we eat is mostly learned. Looking at how it's possible that our taste preferences are shaped before we even leave the womb — when a mother's amniotic fluid can be flavored by the foods that she eats during pregnancy — the report explains how you can train your body to like foods you previously didn't, and why you'll probably never eat a certain dish again if it has made you sick in the past.