I must have that gene...cilantro has a very peculiar flavor and even makes me ill if I eat too much of it.
Someone once told me that cilantro has a really fresh taste to her. She must not have that gene.
I like tabbouleh, except the parsley of course, which tabbouleh really is....parsley salad.... too much parsley is just too much bitterness.....but all the other stuff..peppers, cukes, tomatoes onion, etc....yum..
Cilantro is often cited as something that releases toxic halogens. I am not asserting that is what happens with you; you may want to investigate it.
Our environment now provides us with far less Iodine, and far more competing Halogens - Flouride, Chlorine, Bromide - than even fifty years ago.
Iodine used to be prescribed by M.D.s before Big Pharma took over. Lugol’s Solution was a basic item in the American Pharmacopia from c. 1830 to c. 1930.
(Although Chloride is essential, Chlorine is not.)