Caravaggio said:
snip
This phenomena is not unheard of. Many people I know say that they don't like a food based on its taste and not its texture. But what I also find is that people who dislike based on texture actually like more foods than not based on their texture, and vice versa with taste.
Example, I enjoy sweet potatoes greatly. I enjoy yams equally as much. This is because I don't care about the taste at all, and the textures of the two vegetables are identical as far as I can tell.
Hilariously, I have a strong dislike for sweet potatoes and yams. Again, taste. I suppose that would make a lot of sense. I do eat a lot of stuff that has questionable texture simply because texture means nothing to me, it's all about taste. But then I get to miss out on (arguably) awesome things like watermelon, raw tomatoes, pickles/cucumbers and many other "common" foods. Their taste simply causes me to lose my appetite, or at least causes them to evacuate my mouth post-haste. Unfortunately, this also means I dislike bland, unseasoned foods. I practically can't eat anything without putting salt in it either (not a lot, I don't pile it on like some people and I never add salt after my food's cooked), but since it's a natural flavour enhancer in the right amounts, it's necessary to all my cooking.