Expert: We need disgust, it protects us from consuming harmful foods

Although the quality of food has improved significantly over the centuries, disgust, which protects against the consumption of potentially harmful foods, is just as necessary now as it was in the past, Dr. Magdalena Tomaszewska-Bolałek, a researcher from SWPS University, told PAP.

Fermented herring, fried scorpions or ants, and century-old eggs are exotic dishes for us, yet often encountered during international travel. Vacation time is a great time for such culinary experiments and exploring other countries through traditional dishes. However, to try them, we often have to overcome fear or even reluctance.

"Today, we are encouraged to try new flavors when traveling. It's worth remembering that certain reactions may be caused by our bodies warning us against certain products," Dr. Magdalena Tomaszewska-Bolałek, culinary culture researcher and head of Food Studies at SWPS University, told PAP.

She reminded us that disgust has multi-layered roots, including evolutionary factors. "Disgust protects us from consuming foods that may be harmful to us. We need it today just as much as we did in the past. Over the centuries, the quality of food has improved significantly, but its organoleptic assessment can still protect us from poisoning," she added.

In the vast majority of cases, however, aversion to food from another culture has a cultural basis.

"We feel an aversion to insects, snakes, and frogs because we were raised with the belief that these things shouldn't be eaten. From a young age, certain values are instilled in us. For example, in Poland, insects are considered disgusting in culinary terms, which we quickly discover when discussing the introduction of insect protein into our diet. Is it worth overcoming this fear? Everyone has to answer this question for themselves. I can't imagine a trip without experiencing the local cuisine," she added.

The development of the sense of smell and taste is influenced by genetic, psychological and cultural factors.

As the expert reminded us, taste buds begin to develop in utero. The perception of tastes and smells changes over time and under the influence of various conditions.

"Infants can taste bitter and sweet from birth, and the perception of umami begins around the seventh day after birth. This is due to the fact that when a newborn is about seven days old, glutamic acid appears in mother's milk, which allows us to experience this fifth taste. Unfortunately, our senses also weaken with age, which is why older people overuse salt," explained Dr. Tomaszewska-Bolałek.

It's also possible to not experience disgust due to brain damage or other disorders. Additionally, as the expert explained, injuries to the oral and nasal cavities, neurodegenerative diseases, cancer, or even COVID-19, or exposure to chemicals also influence how we perceive tastes and smells. The issue of generally trying different foods and developing a taste is also important.

Bitter taste is linked to genetic predisposition. American psychologist Linda Bartoshuk divided the human population into three groups: supertasters, normal tasters, and nontasters. "However, we're not talking about culinary sophistication here, but rather a sensitivity to bitter taste. People classified as supertasters dislike highly bitter foods, such as beer, green tea, or grapefruit," described Dr. Tomaszewska-Bolałek.

An aversion to bitter may also stem from the fact that we instinctively associate bitterness with something harmful. Many poisonous plants have a bitter taste. Sweet, on the other hand, is a reward and something pleasant, because tastes are also culturally valued. "Many people have probably heard the phrase: 'Be good, and you'll get something sweet,'" the researcher noted.

Ewelina Krajczyńska-Wujec (PAP)

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