Comments on: Your kid a picky eater? It’s not your cooking, it’s your genes

By: deborahbyrd

deborahbyrd — Sun, 14 Oct 2007 14:46:00 +0000

My daughter was an extremely picky eater. She’s 24 now and still somewhat picky, but better. She doesn’t eat meat (drove me crazy when she was a teen! I used to call her a “noodle-a-tarian”) and says it’s the texture she doesn’t like.

I don’t remember being a picky eater myself, but back then - in the ’50s and ’60s - we didn’t have as many food choices. I’m sure my parents never offered me “artichokes, mussels, and pomegranates,” for example. Now that food is shipped from everywhere, to the U.S., the choices are much greater. Personally, I think that’s unnecessary and wasteful of fuel. IMHO! In the meantime, I’ve grown to become a very plain eater. I could eat rice, beans and a salad forever …

Deborah

By: Zeph

Zeph — Fri, 12 Oct 2007 20:46:46 +0000

MFagelson:

I believe that is part of the pickiness. I’m definitely a picky eater, and I would say that the number one reason why I dislike a lot of foods is due to texture. I hate onions in my food, to me the crunch while eating them is disgusting. I also dislike tomatoes (but Love tomato soup) and the main reason is that tomatoes always seem to wet and soggy. It really does have more to do with texture or smell than taste, I believe. If it was taste, then we wouldn’t avoid things we’ve never tried.

By: eimster

eimster — Fri, 12 Oct 2007 15:25:34 +0000

MFagelson:

For me, as a picky eater, it was the smell…

Eleanor

By: MFagelson

MFagelson — Fri, 12 Oct 2007 14:55:42 +0000

I would really like to know why it is our tastes change, why a picky eater as a kid can evolve into a gourmand. I believe much of the aversion to foods experienced by kids has more to do with the tactile sensation than it does with taste per se. How else to explain things like aversions to different forms of the same food (baked vs. mashed, for example)?