How we learnt to love sprouts He said: "Considering this gene alone, we would only expect around 30 per cent of us to be fans of Brussels sprouts, but other genetic factors such as number of taste buds and other mutations of the same gene mean many more people can tolerate the bitter taste." In fact some six in ten people claim to enjoy the vegetable, highlighting the influence of non-genetic factors on our sense of taste, he added. We have developed a tolerance for bitter-tasting foods like sprouts and ways of cooking them to make them more appealing. From an evolutionary perspective, the ability not to taste bitter PTC-like chemicals means that we can enjoy more foods and improve our chances of survival. Food writer Alex Mackay, who lacks the gene that makes us susceptible to the bitterness, said using certain recipes could make sprouts more appealing. "They're wonderful in stir fries, glazed with spiced black rice vinegar, sautéed with pancetta and chestnuts, coated in cream and garlic, or grilled under cheese, herbs and crisp breadcrumbs," he said.