8 foods that many adults still absolutely refuse to eat

We live in a golden age of culinary access, yet our inner toddler still calls the shots at the dinner table. Despite the explosion of “foodie” culture, a massive chunk of the population refuses to let certain ingredients pass their lips. In fact, a recent YouGov survey reveals that 56% of American adults absolutely loathe anchovies, making them the heavyweight champion of hated foods. 

Why do we cling to these culinary grudges? It’s a mix of biology, genetics, and bad childhood memories. I used to gag at the smell of Brussels sprouts, but now I roast them weekly. Trends change, and your palate might too.

Here are 8 foods adults still dodge, and the science (and trends) that might change your mind.

Anchovies

You probably pick these off your pizza, but did you know you likely eat them in Caesar salad without noticing? While 56% of Americans hate anchovies, they are currently having a massive glow-up thanks to the “tinned fish” trend sweeping social media. Gen Z is treating high-end tinned seafood like luxury charcuterie, driving a market expected to hit $47.1 billion by 2029.

These salty little fish pack a serious umami punch because they are rich in glutamates. If you hate the “fishy” smell, blame trimethylamine, a compound we detect at incredibly low levels. IMO, if you slice them thin and melt them into a tomato sauce, you won’t taste “fish”—you’ll taste a savory depth you can’t quite place.

Liver

Liver is the nutritional king of the meat aisle, yet 54% of adults refuse to eat it, according to YouGov’s survey ranking of Americans’ most hated foods. The complaint is almost always the metallic taste (iron) and the grainy texture, which evolutionary psychologists suggest triggers our brain’s “corpse” warning system. I’ve tried to love it, but that iron tang is tough to beat.

However, the “carnivore diet” crowd is bringing it back. Chefs are now using a “hidden liver” technique, blending pureed liver into meatballs or freezing it into pill-sized cubes to swallow whole. You get the Vitamin A and B12 without the gag reflex.

Tofu

Is it a sponge or a food? 46% of Americans dislike tofu, often citing its blandness and mushy texture. Interestingly, this aversion has a political split: data shows that 55% of conservative voters dislike tofu compared to only 40% of liberal voters.

But here is the trick: freeze it. Freezing tofu expands the water inside, creating a honeycomb structure that creates a chewy, meaty texture once thawed. If you treat it like a flavor sponge rather than a meat substitute, it changes the game entirely.

Blue cheese

For 39% of us, eating mold feels wrong. The pungent smell comes from Brevibacterium linens, the same bacteria responsible for foot odor. Your brain isn’t playing tricks on you; chemically speaking, blue cheese smells like feet.

Despite the “ick” factor, the classic Wedge Salad is making a massive comeback on steakhouse menus in 2025. The crisp, watery iceberg lettuce cuts through the rich, funky cheese, making it palatable even for skeptics.

Okra

It’s all about the slime. According to a YouGov poll, roughly 29% of people reject okra because of its mucilage—a gooey substance that swells when cooked. It triggers a strong texture aversion linked to our biological fear of spoiled or rotting food.

To bypass the slime, the snack market is pivoting to Okra Chips. Vacuum frying removes the moisture that causes slime, leaving a crunchy, nutrient-dense snack that is projected to grow at a CAGR of 6.58% through 2032.

Brussels sprouts

If you hate these, your DNA might be the culprit. A gene variant called TAS2R38 makes Brussels sprouts taste excruciatingly bitter to “supertasters”. However, farmers have actually bred out much of the bitterness over the last 20 years to boost sales.

Roasting them at high heat caramelizes the natural sugars, masking the remaining bitter compounds. It’s why consumption per person jumped from 0.33 pounds in 2011 to 0.78 pounds in 2019.

Beets

“It tastes like dirt.” You aren’t wrong. Beets contain geosmin, the organic compound responsible for the smell of wet soil after rain. About 35% of adults dislike beets for this exact reason.

Humans are susceptible to geosmin, detecting it at five parts per trillion. If you want to try them again, pickle them. The acid breaks down geosmin, tricking your tongue.

Cilantro

For 11-17% of the population, cilantro tastes like soap or crushed bugs. This is a genetic trait linked to the OR6A2 gene, which makes you hypersensitive to aldehyde chemicals found in the herb.

There is no “learning” to like this one; your brain is literally wiring the flavor as a cleaning product. FYI, if you have this gene, you have my sympathy at taco night.

Key Takeaway

Our palates are complex, but they aren’t set in stone (unless you have the cilantro gene). Whether it’s vacuum-fried okra or “hidden” liver, modern cooking is finding ways around our evolutionary disgust. Why not try one this week? You might surprise yourself.

Read the Original Article on Crafting Your Home.