The crackle, the smell, the promise of bacon — it sends you into a tizzy, an unforgiving droolfest of epic proportions. But mushrooms? Get that out of here, it might as well be poison. Why do we love and hate the foods we do? It could be partly genetic, a group of researchers says in a new series of studies on the topic of nutrigenetics.
take me to heaven
By June 6, 2014 — Updated: September 28, 2016