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Learn to Love the Veggies You Hate

Brussels sprouts

This veggie, broccoli's first cousin, also helps ward off cancer. In one Dutch study, men who ate Brussels sprouts daily for three weeks had 28 percent less genetic damage (a root cause of cancer) than those who didn't.

Makeover: Stirfry the veggie with Asian flavors to transform the cabbagey taste into something sweet and salty. You can counteract the bitter bite by roasting with onions and vinegar, too.

Spinach

Popeye had the right idea: Thanks to high levels of betacarotene, vitamins B2, B6, C, and K — plus generous amounts of manganese, folate, and magnesium — spinach is possibly the healthiest vegetable in the world.

Makeover: Use raw spinach to avoid the metallic taste of the oxalic crystals that form when spinach is cooked. For an even better flavor, dress the leaves with pureed fresh strawberries. Or try lemon — the acid camouflages spinach's bold taste.

Are You a Supertaster?

If the thought of veggies makes you cringe, you may be. Around one in every four people are born with thousands of extra taste buds, which enable them to more acutely detect sweetness, sourness, and bitterness in foods. Think you fit in this category? Try this test (it's a little odd, yes, but experts stand by it):

What you'll need: A hole punch, a oneinchsquare piece of waxed paper, blue food coloring, and a cotton swab.

What to do: Punch a hole in the waxed paper; set it aside. Dab a little blue food coloring on your tongue. It should turn blue, with the exception of tiny pink circles. (These are "fungiform papillae," and each contains six to 15 taste buds.) Place the waxed paper over the blue area of your tongue and count the pink circles in the hole that you punched out. More than 25 circles? You're a supertaster.

 

Related content on goodhousekeeping.com

 

 

Spinach

Popeye had the right idea: Thanks to high levels of betacarotene, vitamins B2, B6, C, and K — plus generous amounts of manganese, folate, and magnesium — spinach is possibly the healthiest vegetable in the world.

Makeover: Use raw spinach to avoid the metallic taste of the oxalic crystals that form when spinach is cooked. For an even better flavor, dress the leaves with pureed fresh strawberries. Or try lemon — the acid camouflages spinach's bold taste.

Are You a Supertaster?

If the thought of veggies makes you cringe, you may be. Around one in every four people are born with thousands of extra taste buds, which enable them to more acutely detect sweetness, sourness, and bitterness in foods. Think you fit in this category? Try this test (it's a little odd, yes, but experts stand by it):

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