Paul Rozin
speaker
44 appearances
1 recordings
1 series
first heard Mar 2025
last heard Mar 2025
Paul Rozin’s voice in public audio — every appearance, attributed to the second.
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Appearances
Well, I would say that's a more metaphorical use of disgust. When we say someone who steals, someone who's corrupt is disgusting, that's a little different from saying that someone who, say, burns the American flag is disgusting.
Well, the answer is yes. Paul Rosen again? For example, a lot of people will not drink recycled water, which is water which goes from sewage to pure water in a matter of minutes by being forced through a membrane that only passes water. So it's pure water, but people are disgusted by it because they know it was in contact with feces. Now, that disgust is a barrier.
to acceptance of this, which is a very efficient way of delivering water.
especially in the developing world where they're short of protein. Insects are a great source of protein. And though more than a billion people eat insects regularly, there are many who could use that protein who don't, and they're disgusted by insects.
And how would these insects be consumed? There are generally two philosophies here. One is to make flour, which is a high animal protein flour that replaces, say, wheat or corn flour. At low levels, you wouldn't even taste it. So that's one approach. As it were, sneak it in. And the other approach is to say, no, here are insects.
And they don't typically make flour. They will typically cook the insects, maybe on a grill, or they'll mix them in with other foods. But the insects are usually apparent. And what are the most popular insects? Often beetles, things like mealworms, larvae of insects, and grasshoppers. So in Mexico, chapulines is what they're called. You can get a taco filled with grasshoppers.
Well, economists, of course, love financial incentives, but there's a problem. If you pay people to eat insects, they're less likely to engage with it after you remove the payment. The fact that they're being bribed to eat something may actually block getting to like it. Now, we don't know how people get to like things. We still don't know that.
But it does seem that imposed incentives may block it sometimes, but on other occasions, they may not.
If you drink recycled water for a while, not too long, just maybe a week, you won't even think about it anymore. The problem is getting over the disgust hump because people don't realize they'll cease to be disgusted once they get used to something. We've shown that medical students are disgusted by cadavers, but after they've dissected a cadaver for a month or two, they're much less disgusted.
And Val Curtis has seen the effect.
We know that if people eat insects for a while, not for too long, maybe even 10 times, they'll get used to it and they won't be disgusted. They don't taste like meat, but they can be crunchy and a little nutty tasting. And so the taste won't put you off once you don't find it disgusting. What started is that small companies... are making insects and they package them.
One person I know puts them in dog food. So that's one way to get people to eat it is to have their pets eat it first. We're looking at these various routes that we can use. A lot of Americans will try a cookie if you say it's 20% insect flour. The biggest problem with getting insects more into the world is cost, because they're not mass-produced.
If we mass-produced insects, like if Pepsi-Cola or, you know, Kraft or somebody made a serious attempt to do this, they would produce insects on a large scale. They'd use all the tricks they use with cows to make it cheap to breed better insects. So one of the problems is to convince a big company to say,
We're going to get down this road because there's a lot of business and potential public health.
Right on top?
Oh, boy. Wow.
If people didn't know what they were eating, just try this.
This may be a good percentage of my total land.
You can buy these in stores, just dried grasshoppers. They won't be seasoned this well.
They have a good texture. You have a little salt in there, right?
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