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Most Aussies don’t need convincing to devour a serve of hot chips but produce a silkworm from the deep fryer and a disgust barrier kicks in.
Monash University researchers in Melbourne have discovered why the human brain prevents people trying new foods, even though the different tucker might have valuable health benefits.
Emotional reaction to new food was the subject of two studies undertaken by Professor Eugene Chan, surveying 350 Anglo-Saxons.
The participants, who’d never eaten insects before, took part in meditation and breathing techniques and listened to a 15-minute audio track to induce mind-wandering. They were also told of the health and environmental benefits of eating insects.
“I expected (the therapies) would increase the willingness to eat new foods but it is really the emotion of disgust that is so strong, so hard to overcome,” Prof Chan told AAP.
Participants’ willingness to try five different insect-based products from deep-fried silkworms to choc chip cookies made with cricket flour was tested, while others were given a by-product of silkworm protein and cow’s milk to try.
But the emotion of disgust was too powerful to ignore, with the participants instead opting for a more familiar food.
“Disgust is not just relevant to bugs, even spoiled food,” Prof Chan added.
“For some cultures, they are not used to eating cheese. If you think about cheese, it is basically spoiled food, like blue vein cheese. Disgust is also relevant to eating different types of cuisine.”
Attitudes towards eating are cultural and based on traditional practices with Asian cultures more accustomed to eating a range of things than western societies, he said.
The results have been published in the international scientific journal Food Quality and Preference.
Australian Associated Press
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