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Is Being Picky Genetic?
I’m a picky eater just like my Dad. Sugar, number one food group, followed by bread, pasta, corn, pizza, any variation of potato. No squishy food for us. My father’s perfect lunch was a slice of chocolate layer cake. I was not surprised to read that being a picky eater has more to do with genetics than environment (78% vs. 22%), because it’s obvious my Dad and I were bred from the same carb-addicted DNA. Some studies suggest that picky eaters could have as many as 1000 more taste buds per square centimeter of tongue. What a relief to think we’re not petulant, just sensitive.
I ponder this while gazing in despair through my “DAILY 5,” Match.com’s list of men they suggest I consider. I put most of them into the “maybe” pile, rather than immediately tossing them overboard (which is my real inclination), as if someone were looking over my shoulder, and I want to prove that I’m not too finicky. What can I say. It’s in the genes.
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It’s also possible that your food preferences are learned…
There is nothing wrong with favouring CAKE over other food groups. CAKE is light & fluffy while containing deep, satisfying depths in it chocolate soul.
http://www.telegraph.co.uk/relationships/7073649/How-long-should-you-hold-out-for-Mr-Right.html
That article is nonsense … read it, then have more CAKE.
Once, I ordered veal parmesan in a restaurant and was given eggplant parmesan instead. After a few bites I called the waiter over to explain there’d been a mistake. A few tables away a woman, a vegetarian no less, was eating my veal parmesan and had no idea. Granted, parmesan anything is probably more about the breading and sauce and cheese, but it was amazing to me that someone mindful about not eating meat could be so unaware she was eating it.