Learning to eat new foods, was Re: Carlsons CLO

[Guest guest]

> Taste, texture, nuance .... art.

I've got to add -- choice.

I have despised olives for my entire life. I was able to choke down olive

oil but just absolutely refused to allow olives or olive juice to touch my

food. Sushi was right up there on my list of foods humans should not

consume, also. About a year and a half ago, after the first part of my

nutritional odyssey, I decided that I needed to learn to eat raw fish and

olives because they were something that I needed in my diet. I still recall

the first meal of sliced raw tuna, avocado, frou-frou mustard and big fat

green olives. I thought I was going to choke for the entire experience.

Flash forward to today and I can now tell you that olives are one of my

favorite foods and that even though raw fish is not one of my favorite

flavors I find that I crave it about once a week and gladly eat it.

And the beauty of the olive story is that 6 months after I learned to eat

them I was in the south of France eating olives that tasted unlike anything

I had ever experienced. So fantastically complex and delicious it still

makes my mouth water just thinking about them. I would have completely

missed out on that experience prior to teaching myself to like them.

I could tell you about how I learned to drink olive oil directly out of the

bottle when I was eating in the Zone but that would be overkill, I suppose.

Based on those experiences and others I have concluded that you can decide

to make any food taste good to you if you are willing to do the work. Raw

liver is next on the list.

Ron