First food aversion acquired very early-- so early that I can’t place just when but prob 4 years old-- is a Texture thing-- I despise FAT to the point of getting admonished repeatedly that I was wasting good meat when making sure there wasn’t least particle of the nasty stuff clinging to a chop or steak. I’m a little more forgiving 50 years on & will tolerate teensy bits. So any food that resembles a fat texture is right out-- Raisins in baked goods I’m Iooking at you! Then there’s foods that just too chewy. Liver! It always smelled so good when Mom made it for Dad and I’d take a bite and just NOPE!
Flavors:
Green Pepper-- no idea how it happened since me & sis ate them raw as kids but cannot stand it.
Caraway-- instant turn-off. No seeded Rye for me thank-you very much!
Strawberry-- this is somewhat mixed. First encounter would’ve been Neapolitan Ice Cream at a b’day party. My sis adored it, I felt it ruined the choc & vanilla. OTOH, strawberry in its various additions to soda, bubble gum, ice pops are okay.
Foods:
Shrimp, Crab & any strong fish. (Otoh, love white fish–cod etc., clam strips, tuna)
Green Beans (texture)
Lima Beans (texture)
Prolly have a few more but all I can think of for now.
