I cast "Baconstorm!"
This reminds me of the little test we did back in highschool biology. Each student put a drop of some substance (probably phenylthiocarbamide, but I don't specifically recall) on the tongue; some could taste the intense bitterness, others couldn't taste it all.Some aspects of what we speak of as "supertasting" are not just the long tail of the distribution - there's a discontinuity in the distribution, a bit more of an "on/off" switch to the phenomenon, as it were.
While it's hard for me (who will happily try anything once, and will eat almost anything again) to understand exactly why some people have the "picky" tastes they do, that little lab back in school keeps it in perspective. We've all got different chemical compositions and that can certainly have a huge effect on our individual perceptions.
As for food tips, I don't have any atm, except maybe "Don't use phenylthiocarbamide to flavor your food."