UK chemistry teacher Andy Brunning of Compound Interest explains the possible genetic basis for people’s appreciation of the taste of Brussels sprouts.
There’s one vegetable at the Christmas dinner table that’s always bound to elicit strong and contrary opinions: brussels sprouts. Much like marmite, they seem to conjure up a ‘love it or hate it’ sentiment; however, if you fall into the latter camp, there may actually be a chemical and genetic reason why you can’t stand the taste.
Brunning’s book, Compound Interest: The Curious Chemistry of Food and Drink, is scheduled to be released next year and is available for preorder.
image via Compound Interest