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Oct 11, 2013 11:17 PM

I know it's good for me but I just can't eat it

People keep raving about kale but it just doesn't do it for me.

I buy V8 juice thinking it's so "good for you" but I can barely choke down a glass.

What foods get you?

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  1. with you on the kale; it can be ok when cooked, but i hate it raw.

    i like v8 actually, i i like to drink it with a toasted everything bagel with chive/onion cream cheese for a savory breakfast.

    i know i'm supposed to prefer white meat over dark, but i just don't... i like dark meat, what can i say. i also like "refined" grains better most of the time - white rice, regular pasta, regular bread(s). i also just can't convince myself that low- or non-fat dairy is as good as the full-fat stuff.

    15 Replies
    1. re: chartreauxx

      Count me in on brown rice too. I'll take white rice, please.

      1. re: chartreauxx

        I'm with chartreauxx - the thought of eating chicken breast makes me gag. I think it's just that monotonous texture. I know it can be redeemed by cooking it different ways, but give me dark meat any day, wIth lots of bones to work on! Also probably why a fillet steak doesn't appeal (unless it's tartare or carpaccio).

        1. re: Billy33

          The only way I can eat a chicken breast is when it is served with an abundance of tasty sauce. Even breading and frying can't salvage it. Give me a chicken thigh any day.

          1. re: Pwmfan

            The only way I can eat bscb is pounded, breaded as a cutlet Milanese, with plenty of greens, tomato and lemon juice all over it. Otherwise, give me four dark chicken quarters and I'm good to go.

          2. re: Billy33

            Have you ever tried chicken breast pounded down super thin? I pound it to almost shreds, it is a totally different animal. I would gag on a thick chicken breast too.

          3. re: chartreauxx

            Totally don't like white meat. Give me dark any day and I'm happy.

            In my family, we always fought over the dark meat. No one liked white.

            1. re: chartreauxx

              V-8, even the reduced sodium version, has over-the-top sodium content so I am glad I don't like it. Besides, juicing produce removes the fiber, thereby reducing its value in one's diet.

              1. re: greygarious

                All true. As for taste, spicy V8 is passable and Campbell's tomato juice is fabulous. I like the low sodium version.

                1. re: melpy

                  I like the low-sodium get your potassium for sure each day and many of us don't get enough of it--bananas are only an "good" source of potassium, tomatoes being a much better source! It's nice added to soups and stews too if you don't have tomatoes on hand I've found.

              2. re: chartreauxx

                I prefer kale raw ... you can make a good kale salad (not that I do ... but sometimes I buy them), but cooking it to me brings out its worst. (I'm a supertaster.) I like dark meat too. Whole grains are good, lots of flavor, but not pasta, and not if they've gone off. I like brown rice from a good rice cooker, but on the stovetop just doesn't seem to be successful.

                1. re: chartreauxx

                  I'm curious, for those who do not like kale, have you tried "baby kale" which is a lot milder and more tender than your typical kale.

                    1. re: melpy

                      So is Bishop kale, which is so much more tender than Tuscan (or Dinosaur) kale.

                    2. re: ipsedixit

                      My coworker grew some purplish kale in her plot in the community garden last year, and I was blown away by how wonderful and sweet it was, until the weather got hot, then it got kind of old and bitter tasting. I've just planted a bunch of kale seeds in my plot.

                      1. re: EWSflash

                        Kale is a cool-weather crop, and like all of the brassicas and lettuces, will "bolt" and go bitter when it's hot.

                        *Early* spring or fall is best for kale -- it gets sweeter if it gets just a dusting of frost.

                  1. V8 is great with a little vodka and horseradish ;-) It's also a wonderful add in to soups and stews, so that you don't have to choke it down. I keep a case on hand, but I'm with you about drinking it straight.

                    I love the new fad of dried kale, but otherwise I'll reach for escarole or something a little softer.

                    1. I personally love kale (and have loved it since I was a small child), but if you don't like it, don't eat it!

                      In the past few years, I've come to realize that it is pointless to eat something you don't care for, just because it's supposedly "good for you." There are way too many delicious things to eat and too little time.

                      5 Replies
                      1. re: ohmyyum

                        I am with you ALL THE WAY with this view! I have had enough of trying to eat something just because it's supposed to be good for you. Besides, there's studies that show your body uses more nutrients when you eat food that you like rather than what you don't like.

                        1. re: janmcbaker

                          I would really like to see links to the supposed "studies."

                          1. re: pikawicca

                            Me too . . . . Half because I find that difficult to believe, half because I'd like it to be true

                        2. re: ohmyyum

                          There are also way too many delicious HEALTHY things, so why eat the nasty ones?

                          1. re: ohmyyum

                            Sure, the point is that we all need to eat more leafy greens and if you don't like kale, there are a plethora of other choices!!! Good point!

                          2. V8 makes a great base for beef vegetable soup. But when I drink a bit, I just feel like I've opened a can of stewed tomatoes to chugalug.

                            I don't eat tofu. It just doesn't do anything for me.
                            I'm a little iffy on some of the nonstandard starch options... quinoa, couscous, farro... I'll try anything, but do I ever make them at home? No.

                            1 Reply
                            1. re: kitchengardengal

                              I'm with you on the tofu, as well as making the weird stuff at home. I'll try just about anything in a restaurant, but when I'm cooking, it's generally a minimum of four meals at a time, and I am not up for an epic fail x 4. Plus when I cook, I'm cooking my version of comfort food ... things I cannot get (my version of) in a restaurant.

                            2. Chia seeds. The texture is so off putting. A coworker eats one of those chia seed "puddings" every afternoon and just looking at it makes me want to gag. Of course she adds stevia too it which just makes it worse. Nasty.

                              Plus I have visions of Chia pets growing in my stomach.

                              2 Replies
                              1. re: foodieX2

                                I love to drink chia seeds shaken up in a bottle of water. It does wonders for my- you know- and I REALLY like how it grosses people out when I tell them i'm consuming frog eggs.