By CHARLES BOOTHE - |
"Brown bread! Yuck! Who eats that stuff? Don't you have any white bread?"
When Cousin Teddy first visited me in South Carolina, that's exactly what he said at dinnertime.
Brown bread, he said, tasted like dirt, and he wanted no part of it. Just regular, sliced white bread was good enough for him, and it should be good enough for anyone.
I tried to explain why brown bread usually was far healthier than highly processed white bread, but to no avail.
As far as Teddy was concerned, if it didn't taste good, any health benefit was a moot point.
I then tried to explain that it may not taste good simply because he wasn't used to eating it, and if he tried it a few times, his taste buds may change their minds.
"Well," he said, "I guess I could learn to like Aunt Ruby's chow-chow if I eat it enough, but I ain't about to."