You might think being an adult means having mature tastes, a refined palate, and finally enjoying “complex flavors.” But let’s be honest. For many of us, some foods still make us act like dramatic five-year-olds: we scrunch our noses, push the plate away, and say, “not today.”
A 2023 Pew Research study found that about half of Americans (49%) feel very confident in their ability to identify which foods are healthy.
Still, no matter how many dinner parties we go to or food blogs we read, some foods always stay on our personal “no way” list. Whether it’s bad childhood memories or just a smell we can’t stand, here are seven foods most adults still avoid.
Fermented foods
An independent nutrition market survey shows that only 15% of adults regularly eat fermented foods like kimchi, natto, or sauerkraut. Even though these foods have probiotic benefits and are popular in the global wellness market, most U.S. consumers see them as “acquired tastes.”
Why the reluctance? Western diets normalized sugary snacks over fermented staples, a shift tied to more processed-sugar sales since 2020. The gap between health knowledge and action costs individuals and employers alike, as preventable illnesses stemming from poor gut health drive billions in healthcare costs each year.
Insects
Insect-based protein, a sustainable solution to global hunger, remains niche in the West. A Food Dive report on an older consumer survey (2018) found that about 57 % of U.S. consumers said they wouldn’t try cookies made with cricket flour. In Southeast Asia, insects are dietary staples. The U.S. edible insect market is valued at $ 82.5million.
This aversion isn’t just personal, it’s economic. The media portrayals of insects as “weird” or “disgusting” block progress, perpetuating a cycle in which farmers and startups avoid investing in solutions.
Durian
Durian, known as the “king of fruits” in Southeast Asia, had a global market value of about $27.3 billion in 2024, with more growth expected through 2033. Its strong smell has led to bans in elevators and hotels. Annual sales doubled from 2018 to 2023, mostly thanks to immigrant communities.
Cultural narratives shape not just diets but also trade flows, with U.S. tariffs on durian imports costing producers millions in annual revenue.
Organ meats
Chicken livers and beef heart, once called “poor man’s protein,” now make up a $42.84 billion market, according to Credence Research. Sales of organ meats have dropped as processed meats have become more popular. This change has contributed to rising obesity rates, with processed meats adding $19 billion to U.S. healthcare costs each year.
Think about a butcher shop where a $6 liver patty sits untouched while a $12 grilled cheese sells out. This price difference isn’t just about taste; it’s also about misinformation.
Huitlacoche (corn smut)
Huitlacoche, a corn fungus valued in Mexican cooking, is often called “rotten corn” in the U.S. Even though it has more protein and fiber, according to PubMed Central, most Americans don’t recognize it. This lack of awareness leads to lost income for Midwest farmers, who see huitlacoche infestations reduce their crops each year.
Many Americans, unfamiliar with it as a food, see it as “rotten corn” or a blight, a spoiled or diseased version of the vegetable they know. Its grayish-black, swollen appearance on otherwise healthy corn ears can be off-putting to the uninitiated.
Sashimi-grade fish
The global sashimi market was valued at $454.94 million in 2024, yet most adults avoid it due to food safety concerns. Even though sashimi-grade fish is prepared carefully, many people in the U.S. are hesitant to eat it. The main worry is the risk of bacterial or parasitic infections, such as Salmonella and Listeria.
Tripe
Tripe (the stomach lining of ruminant animals like cattle) is much less popular than mainstream meats, and even compared with other organ meats like liver or heart. It’s often used in traditional ethnic dishes like menudo, but it’s not a mainstream protein choice for most Americans. Once a staple in Italian and Mexican cuisines, its association with “offal” and the stomach lining of cows has become a turnoff.
Kangaroo meat
Australia’s export value for kangaroo meat dropped by 40.11%, from $14,056,437 in 2018 to $8,418,863 in 2022, according to Tridge. Even though kangaroo meat is low-impact, high-protein, and marketed as sustainable, many people see kangaroos as a “weird” source of meat.
In supermarkets, kangaroo steaks often go unsold. Still, some chefs say it’s leaner than beef and should be more popular.
Key takeaways
These 8 foods adults avoid reflect a clash of culture, education, and economics. Fermented foods, insects, and organ meats all offer health and environmental benefits, but are blocked by outdated biases that cost billions.
Consumer stigma isn’t just a small issue; it affects the market and public health. From durian’s trade value to huitlacoche’s farming potential, the solution is to change how we talk about these foods and close the gap between fear and what we eat. Next time you see a dish others avoid, think about what stories could turn a taboo into a big opportunity.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
Disclosure: This article was developed with the assistance of AI and was subsequently reviewed, revised, and approved by our editorial team.
