lean diet for picky eaters

five foods you hated as a child but love now.by lifebuzzfeed.com. there’s no doubt about it–kids are pickyeaters. according to kids eat right, kids “are bornwith an instinctive desire for sweet and salty foods, and an instinctive aversion to sourand bitter tastes,” which would explain why our food preferences consisted of powdereddonuts and popsicles when we were young.

lean diet for picky eaters, however, as we get older and our taste budsbegin to diminish (sob!), our inclination toward sweet and salty foods expands to includethe bitter, sour foods we avoided before. in the article “fyi: why do kids hate brusselssprouts,” popular science explores this alternation over time as a result of adultsrealizing “even though something tastes

bitter or sour, it won’t kill us, and welearn to enjoy it,” considering “sweetness typically indicates that something is safeto eat” for children. but as age brings riskiness in our food choices(as well as in our personal choices), we begin to love the food we hated as children, thusbecoming the people we never thought we’d be–adults. here’s a list of five foods you hate asa kid, but learn to love as an adult: 1. avocado. i cringe to think of all the times i pushedthose slices of avocado to the side of my

plate, wasting god’s miracle fruit everytime my mom made mexican food or tossed it in a salad. these days, avocado is an essential componentof my daily diet. i feel incomplete without it in at least oneof my meals, and for good reason. it’s not only delicious, but it’s oneof the healthiest fruits out there. however, in a study conducted by mail online,the website found avocado at the top the “food hate list” of children. in fact, experts found “out of 100 commonfoods, the avocado rated the lowest, being one of only 10 which scored minus marks.”

“i suspect that avocado comes out as themost hated food more because of its unusual texture, rather than the taste,” said dr.wendy doyle, of the british dietetic association. though i understand the aversion (becauselet’s be real, we all went through it too), it’s a difficult pill to swallow now thinkingof all those trashcans full of untouched avocado. but i guess that means more avocados for us,and an excuse to shamelessly trash-dig–at least for me. 2. brussels sprouts. as a kid, i thought they smelled and tastedlike baby diapers.

each trip to the kitchen while my mom boiledthem was shortly followed by a plug of the nose and dash for the upstairs. you think i’m kidding. i wish i was. now as an adult, i love them. i can’t get enough of them. there are so many delicious ways to make brusselssprouts, though my favorite way is to boil them (yes, i love and do the exact thing mymom did that i hated as a child). but while i’m obsessed with them now, ican see why i despised brussels sprouts so

much as a kid. in the blunt words of popular science, kidshate the vegetable “because brussels sprouts are bitter, and kids generally don’t likebitter tastes.” though i’m “bitter” (sorry not sorryfor the bad taste bud joke) i didn’t appreciate these scrumptious balls of brussels earlier,i’m glad they’re one of my favorite veggies nowadays. after all, parents apparently shouldn’tbother pulling them off the produce shelf. it looks like there’s more for me anyway. i’d like to believe i’m doing familiesa favor.

3. dark chocolate. the name alone sends my taste buds into afrenzy, while the craving creates actual chaos. chocolate has that effect on me, and i’mnot the only one. it’s one of those foods you hate to loveand love to love all at once. when i was growing up, i was lucky to findchocolate in my pantry. these days, my pantry is filled with it. but back then you wouldn’t have caught myhand in the dark chocolate chip cookie jar. it was all about the milk chocolate.

today, it’s all about the dark chocolate. i like the bitterness of the cocoa whereasbefore i compared the taste to tree bark. but i have to admit, i had to train myselfto like dark chocolate. it’s essentially as healthy as tree bark,so making the switch was a move on my healthy-diet-minded part. now though, i prefer it to its milk-basedcounterpart. according to the io9 article “the psychologyof hating food (and how we learn to love it),” studies concluded “our food preferencesare learned, though we have a predisposition to like certain tastes.”

and for most adults, like myself, we’vetrained ourselves to cross over to the “dark side” (another shameless taste bud joke). but thank goodness i, and many others, did. i mean, why feel more guilty about eatingthe best thing to happen to this world when we could enjoy it semi-less-guilt-free? you tell me, kids. 4. strong cheeses. cheddar…was manageable as a child.

mozzarella string cheese, even better. but gouda? brie? havarti? yuck. those were automatically placed in the “untouchable”section of my refrigerator. in looking back at my strict aversion to thesestrong cheeses, i can see why i loathed them as a kid. it all had to do with their smell.

wonderopolis expanded on this idea of howsmell plays an important role in our taste bud development saying, “a food that hasa strong smell might be unattractive to children who might otherwise not mind its taste alone.” personally, i’ve always been a little morecautious toward cheese since i never really liked it when i was growing up. nowadays, i’m picky about my cheese, butexpress a love for feta, ricotta, parmesan, and sharp cheddar that i never would havepreviously. when i was a kid though, the smell of thesecheeses made me sick. i hated them simply because of their smell.

considering my sense of smell as an adulthas become less sensitive, these cheeses have become more tolerable as well. so while kids may hate strong cheeses, it’sgood to know it doesn’t necessarily have to do with their flavor. now, to conquer blue cheese…though the smellof it still makes me sick. 5. coffee and tea. to be fair, coffee and tea are usually consideredadult drinks. most adults consume either drink each morningto caffeinate themselves for the long day

ahead of them and believe me, the little boostof caffeine definitely helps (at least in my opinion). growing up though, i rarely had the opportunityto drink coffee. my mom believed it to be unnecessary for children–understandablyso, despite studies showing its health benefits. however, the times she did let me take a sipfrom her coffee mug were usually a regretful decision. the bitter taste, the strong scent, and theoverall flavor were too overwhelming to even swallow. i’d often have to spit it out.

but i’m biased. my mom made folgers microwaveable coffee,without cream or sugar. had the coffee been masked with heaps of sugarand half & half, i might have felt differently. today, i have an addiction to the stuff. i drink coffee every morning, sometimes twocups if i know i’ll need it. and i love it. the only thing i don’t love about it iswhen i’ve taken my last sip. the most depressing thing is looking at thestained bottom of a coffee cup. it almost triggers nostalgia for the momenti first sat down with it.

almost. you are watching: five foods you hated asa child but love now. by lifebuzzfeed.com. please like, share and subscribe our channelfor more daily videos. thank you for watching. nine surprised facts you may not know abouteggs. by lifebuzzfeed.com. if your breakfast isn’t breakfast withouteggs, you’re not alone. whether scrambled, hard-boiled or worked into sweet or savory dishes, eggs are becoming increasingly popular.

according to the american egg board, americansare consuming, on average, four additional eggs per year, and the u.s. department ofagriculture predicts an average of 255 eggs eaten per person in 2014. while they were once touted as an artery-cloggingfood, eggs are healthier than you may think -- certain varieties in particular. read on to learn more about this protein-richpowerhouse and what you might gain from it. size matters…somewhat. eggs come in multiple sizes in the u.s., frommedium to extra-large. this is actually based on the weight of theegg, not the volume.

while the size doesn’t alter the nutrientscontained, the larger the egg, the more nutrients you’ll reap -- along with more calories. most recipes call for large eggs; using mediumor extra-large instead could alter the consistency of certain dishes, such as soufflã©s and cakes. to be precise when using eggs of a differentsize than what is called for in baked goods, “fine cooking” magazine suggests measuringby the tablespoon. one large egg is equal to three-and-a-quartertablespoons (two-and-a-quarter tablespoons of egg white and one rounded tablespoon ofyolk). egg size doesn’t matter in skillet disheslike scrambled eggs and frittatas.

packed with nutrients. due to the yolks’ cholesterol content, eggshave been singled out as a contributor to heart disease, but more than 40 years of researchhas shown that eggs can be part of a healthy diet. this is good news because at just 70 calories,eggs offer up high-quality protein, lutein and zeaxanthin (two antioxidants that helpwith eye health), vitamins a, d, b12, riboflavin, phosphorus and folate. they also provide choline, which helps withbrain function in adults and brain development during pregnancy.

a weight-friendly choice. incorporating eggs into a balanced diet mayhelp you better manage your weight. “protein from foods like eggs helps keepus feeling full and satisfied throughout the day,” says jennifer christman, a registereddietitian at medifast inc. in baltimore. “it also plays an important role in maintaininglean muscle mass during weight loss,” christman adds, “and muscle tissue increases yourmetabolism.” one large egg contains about 70 calories andsix grams of protein, making it a relatively low-calorie protein source. this is important because weight loss requiresconsuming fewer calories than you burn through

activity. replacing a three-ounce serving of sausagewith a hard-boiled or poached egg at breakfast saves you about 200 calories. a great fitness food. getting sufficient protein is particularlyimportant after workouts, is where it counts. it helps rebuild and repair your hardworkingmuscle tissue and makes the right amino acids -- the building blocks of lean tissue -- availableto your muscles. “when they’re looking to get in shape,i always encourage clients to include a source of protein in every meal and snack,” sayscarissa bealert, a registered dietitian and

certified personal trainer in orlando, florida. and she describes eggs as a nutritious andconvenient means of doing so. for a nutritious post-exercise snack, havea hard-boiled egg with fresh fruit or whole-grain crackers. a source of vitamin d. your body absorbs vitamin d through sun exposureand by consuming certain foods, but meeting your daily needs through food alone is difficult. because eggs are one of the few natural foodsources of vitamin d, incorporating them into your diet routinely could help stave off deficiencies.

“if you’re not in the sun a lot or yourbody doesn’t efficiently absorb vitamin d, then eggs can be a great place to get yourdaily dose,” says carissa bealert, registered dietitian. one large egg yolk provides 41 internationalunits of vitamin d, fulfilling 10 percent of an adult’s daily needs although someexperts argue intakes should be higher, around 1,000 to 2,000 ius daily. 6. color doesn’t affect nutrients. many people believe brown eggs are healthierthan white, but the color of the shell has

no influence on eggs’ quality or cookingproperties, says the american egg board. the color of the yolk can vary based on thefeed of the hen, but that doesn’t reflect nutritive content greatly, although theremight be small variations in vitamin a and lutein. regardless of color, the yolks are a significantsource of vitamins, minerals and fat, while the white provides rich amounts of proteinand riboflavin. one large poached egg provides about six gramsof protein, nearly five grams of fat and 0.2 milligrams of riboflavin, which is more than20 percent of a woman’s daily need for the b vitamin.

7. the fat breakdown. a large egg contains 1.5 grams of saturatedfat, 1.8 grams of monounsaturated fat and one gram of polyunsaturated fat. some eggs are fortified with omega-3 fatsby providing an omega-3-fortified diet to the hens; this will be noted on the carton. a large egg also supplies 185 milligrams ofcholesterol. 8. fresh is best.

you might be throwing out your eggs a bitprematurely. eggs can be used within three weeks of the“sell-by” date if stored properly in the refrigerator. they age faster at room temperature, so don’tleave them sitting out too long. store eggs in the main section of your fridgeto keep them at their best and discard them after two hours at room temperature or onehour in warmer temperatures. for the highest quality, eat eggs by the best-byor use-by date, and prepare them with clean hands and utensils. 9.

balance is key. like all foods, moderate intake as part ofa balanced, healthy diet helps ensure your nutritional wellness. choose other healthy proteins as well, suchas fish and legumes, and pair all protein sources with nutritious carbohydrate and fatsources when possible. important foods the american diet tends tolack, according to the 2010 dietary guidelines for americans, include whole grains; fruits;vegetables; calcium-rich foods, such as fish and fortified dairy products; and healthyfat sources, such as nuts and seeds. what do you think?

do you eat eggs regularly? what’s your favorite way to prepare eggs? do you have any egg recipes you’d like toshare? which fact surprised you most? let us know by leaving a comment below! you are watching: nine surprised facts youmay not know about eggs.