Try something bitter and do your palate a favor.

Our proclivity for sweet foods starts very early on in our development and that desirer for sweetness continues to increase as we age, interfering with our ability to enjoy fruits and vegetables.

We also may be altering our brain chemistry by eating more and more sweeter and sweeter foods. New research shows that the excessive consumption of calorically dense foods changes the way that our brain responds to future foods. The effect is akin to a drug addict’s need for more and more heroin to satisfy his craving.

Experts in food neophobia—the fear of new food—have shown that it can take five to 10 attempts at trying something before you reach the point where you don’t reject it outright. That’s a lot of soapy cilantro to get down the hatch. But patience pays off on the joyous day when a child realizes that she kinda, sorta doesn’t hate broccoli any more.

Trying new foods and eating ethnic foods are just a few of the ways to broaden your pal tae and enjoy all the delicious, nutritious foods which nature has to offer.