Toxic Taste — ‘Morbid repulsion to a particular food, clinically known as taste aversion (also known as “the Garcia-effect,” after John Garcia, the UCLA psychologist who was the first to quantify it), is a common psychological phenomenon well known to dieticians, food manufacturers, pesticide manufacturers, restaurateurs, and physicians. The condition has been observed for centuries, but only in the past 30 years has it been studied in depth by scientists.’