Ronny Chieng spilled the beans about special DNA-fueled nutritional recommendations. “If you’re Irish, eat more vegetables. If you’re from China, eat more vegetables. If you are 2% from Africa and 98% Swedish, eat more vegetables.” That’s true.

I ate no vegetables yesterday. First we had our breakfast meeting, then I worked through lunch and ate something random at 2:30. Then I was exhausted when I finished work and had spaghetti. I guess there were some vegetables in the sauce. But I also had a dish of ice cream. No exercise, almost no vegetables. An example of how stress and life events can interfere, even for those of us who eat vegetables.

#1 son told me that he knows people who hold the lettuce on tacos and avoid vegetables on fast food sandwiches. There are certainly people who never bother with veggies at home, or buy any in the grocery store beyond bagged salads and frozen corn.

In fact, the CDC tells us that 90% of all Americans don’t get the recommended amount of vegetables.

Half of every plate of food we eat should be filled with fruits and vegetables. We should eat greens for breakfast, adding tomatoes and spinach and mushrooms and peppers to our eggs. Chips don’t belong on our lunch menu — we should replace them with crisp and crunchy veggies. Vegetables should be the star of our dinners, too, with lean protein complementing our creative plant-based dishes.

That’s not what most of us do.

Why not? Is it too much trouble? Are the flavors of vegetables too complex and bold for people who are used to fat, salt, and sugar as the main flavors in our food?

What could change that?