Food is different now than it used to be. Now, I could go on and on about that, but I would have to do a lot of searching and cross referencing so I am not going to get into it because I think it is a well-known fact. What differences specifically would be up for debate, but I think we can all agree that food is different now. For one, some things that were not around 50 years ago are now something people eat. And two, something that many people (over the age of 32) might currently not eat because they had them years ago and they didn’t like them, may have changed. I am talking about Brussels sprouts.
Back in the 1990s Hans Van Doorn, a Dutch scientist helped change the future of those little leafy spheres. He identified what makes Brussels sprouts bitter. Knowing what made the vegetables bitter, two chemicals sinigrin and progoitrin, made it possible for Dutch seed companies to work their magic and create a less bitter vegetable. They bred old varieties with new ones, trying to find the best combination. It took the seed company years to produce a seed that was both high-yield and less bitter.
In 2017, I posted about Roasted Brussels Sprouts and I posted about The Goodness Of Brussels Sprouts, but I was talking about the nutrients in them and not that the bitterness had been tampered. So, if you have not tried Brussels sprouts in the last 30 years or so, you may want to give them a go. The Contemporary Brussels sprout is a lot less bitter than the ones from 40 years ago.
Do you eat Brussels sprouts? Have you always? Do you notice a difference?
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