The Acquired Taste of Healthy Foods


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This week I was told twice that my last name is the exact same name as someone’s favorite drink: Buchanan. I had to google it to find out that it is scotch whiskey.

Alcohol is a funny thing– it takes years to acquire the taste for many, and mixed drinks are truly an art form. People boast of the best ones by saying “you can’t even taste the alcohol!” When enjoying the finest of drinks, you will see some of the liquor connoisseurs take their time, maybe take a whiff, and savor each sip as they note hints of flower, fruit, wood, and smokiness.

Don’t be fooled– when someone describes the drink as smooth, it’s smooth relative to other alcoholic drinks and would still most likely feel like fire going down with a lasting burning feeling in the chest for the novice drinker.

There are some brands so distinctly known that people drink them to be seen, not because they enjoy the actual taste. I marvel at all of this- the cost, need for acquired taste, the social aspect and I think we put a lot of effort in to enjoy alcohol. With the exception to wine, these drinks do nothing to benefit long term health.

Now, enter the green juice and smoothie trend we’ve recently seen taking off. Not everyone is doing it. Green veggies taste gross to some. Too much broccoli or kale on the drink tastes swampy. Oh, but the effects! What I’m wondering, is why can’t we put the same effort to acquiring a taste for something that gives us life as we do for something that takes life away?

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