If so, it may well be because of your genes according to an article at SBS.com. Particular genes determine whether you can detect a bitter chemical (called PTC) in broccoli and other brassicas like cauliflower and brussels sprouts.
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“On average, about 70% of us can taste something bitter in broccoli or PTC, but those with two copies of the bitter sensitivity gene are closer to 20%, and they are much more likely to hate it.”
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