Vegetarians Feel as Disgusted About Eating Meat as Omnivores Do About Cannibalism — Find Out the Science Behind It.

23 April 2022
by: Juicing For Health
in Health, Lifestyle & Wellness

Last updated on

Imagine a vegetarian friend gazing at a perfectly grilled steak, their face twisted in horror as if they were staring at a plate of human flesh. Sounds over the top. According to some eye-opening research from the University of Exeter, that comparison might not be too far off the mark.  Scientists who studied over 300 individuals found something quite astonishing: vegetarians feel a level of disgust towards meat that’s comparable to the revulsion omnivores experience when faced with cannibalism, dog meat, or even human waste. Yes, you read that right! For years, researchers believed people disliked certain foods. However, these new findings show that our brains handle food rejection in two distinct ways, and for vegetarians, meat triggers the more intense response.

“Same level of gross” – What researchers discovered

Dr. Becker and her team at the University of Exeter put this theory to the test using a sophisticated approach. They recruited 252 people who reject meat (mostly vegetarians) alongside 57 omnivores, then showed both groups images of various foods while measuring their psychological responses. Results proved startling. When vegetarians viewed images of appetizing roast chicken or beef steak, their disgust responses matched omnivores’ reactions to universally revolting substances like human flesh and feces. Both groups showed identical patterns of revulsion across multiple measurement criteria. But here’s where it gets interesting: when the same people rejected vegetables they disliked – such as Brussels sprouts, olives, and raw onions – their responses looked completely different. Instead of deep disgust, they showed simple distaste – a much milder aversion based purely on sensory properties, such as taste or texture. “Obviously finding meat disgusting can help people avoid eating it, which has health and environmental benefits,” noted Professor Natalia Lawrence, who co-authored the study. “Other research we’ve conducted suggests that these feelings of disgust may develop when people deliberately reduce or avoid eating meat, such as during Veganuary.” Researchers recorded 557 meat rejections and 670 vegetable rejections, consistently finding that vegetables were rejected through distaste, while meat rejection followed the same disgust patterns as taboo foods.

Different Types of Disgust Explained

Disgust isn’t just one emotion – scientists identify three distinct types, and meat manages to trigger multiple categories simultaneously. Core disgust serves as our body’s primary defense against pathogens. When vegetarians viewed images of meat, this response dominated their reactions. Core disgust evolved to keep us away from contaminated substances that could harbor invisible diseases. Animal reminders of disgust help us avoid confronting our mortality and our animal nature. Raw meat particularly triggers this response by reminding viewers of blood, organs, and death. Ethical violations and social taboos trigger moral disgust. For many vegetarians, meat represents killing animals, creating an additional layer of revulsion beyond biological responses. Perhaps most tellingly, disgust carries contamination properties that distaste lacks. A vegetarian might refuse an entire dish knowing it contained even microscopic traces of meat, even if they couldn’t taste, smell, or see it. Someone who avoids Brussels sprouts due to distaste wouldn’t exhibit the same extreme sensitivity to contamination.

“Yuck vs. Meh” – How Your Brain Sorts Food Rejection

Your brain handles food rejection through two completely separate systems, each evolved for different survival challenges. Distaste operates as a simple chemosensory mechanism. When you bite into an overly bitter vegetable or sour fruit, taste receptors immediately signal “reject this.” Distaste responds to detectable sensory properties – bad taste, unpleasant texture, or offensive smell. Plants often advertise their toxins through bitter flavors, making distaste an effective protection system. Disgust works entirely differently. Rather than responding to sensory input, disgust reacts to ideas about what food represents. A perfectly seasoned soup stirred with a brand-new flyswatter would taste identical to one stirred with a regular spoon. Still, most people would reject the flyswatter version based purely on ideational contamination. Scientists believe disgust evolved specifically because many threats, particularly pathogens in meat, remain undetectable through taste or smell. Dangerous bacteria don’t announce their presence with bitter flavors. Instead, disgust creates hypersensitivity to contamination risks that can’t be sensed directly. Research shows that disgust also spreads its negativity across multiple dimensions. While distaste focuses narrowly on sensory properties, disgust makes entire foods seem globally offensive, affecting appearance, smell, and even the idea of consumption.

Why Did We Evolve These Responses

Understanding why humans developed separate systems for rejecting plants versus meat requires examining our evolutionary history. Early human ancestors who increased meat consumption gained advantages – more protein fueled rapid brain growth compared to plant-eating primates. However, regularly consuming meat also exposes humans to unprecedented risks from pathogens. Dead animal tissue provides ideal breeding grounds for bacteria, viruses, and parasites that actively seek new hosts with similar tissue to infect. Unlike plant toxins, which typically advertise their danger through detectable bitter or sour tastes, meat pathogens have evolved to remain hidden. Contaminated meat often looks, smells, and tastes identical to safe meat. Traditional defense mechanisms couldn’t protect against these invisible threats. Disgust likely evolved as humans’ adaptive response to this new challenge. By developing hypersensitivity to ideational contamination – rejecting meat based on concepts rather than sensory input – early humans could avoid pathogen risks their taste buds couldn’t detect. Modern vegetarians may be tapping into these ancient survival mechanisms. When they view meat with intense disgust, their brains activate the same pathogen-avoidance system that helped our ancestors survive the transition to meat-eating diets.

“Mind Over Meat” – How Disgust Develops and Changes

Fascinating research suggests meat disgust isn’t necessarily fixed from birth – it can build and strengthen when people deliberately reduce their meat consumption. Studies tracking participants through “Veganuary” (January meat-avoidance campaigns) found that actively avoiding meat often increases disgust responses over time. People who start reducing meat intake for health or environmental reasons may later develop genuine disgust reactions that make meat avoidance emotionally easier. However, not every vegetarian experiences a dislike for meat equally. Some people avoid meat through rule-based decisions without developing strong emotional reactions. Others report disgust appearing gradually as they distance themselves from meat-eating habits. Individual variation appears significant. Genetic factors, childhood experiences, cultural background, and personal sensitivity to disgust all influence how strongly someone reacts to meat imagery. Research suggests this plasticity works in both directions – people transitioning toward vegetarianism may develop stronger meat disgust, while those returning to omnivorous diets often see disgust responses fade over time.

Why This Research Matters

Understanding distinct food rejection mechanisms opens up new possibilities for helping people make dietary changes that align with their health goals and values. For individuals trying to reduce their meat consumption, recognizing that disgust can naturally develop during the transition process provides reassurance. Strong adverse reactions to meat aren’t character flaws or signs of extremism – they’re normal biological responses that can support long-term dietary changes. Healthcare providers and nutritionists can better support clients by understanding these different rejection systems. Someone who struggles to eat more vegetables may benefit from gradual exposure to new flavors and textures, which can help address their distaste. Meanwhile, someone trying to reduce their meat intake might find success by focusing on ethical or environmental motivations that could trigger disgust responses. Food industry professionals gain insights for serving increasingly diverse dietary preferences. Restaurants might consider stronger separation between vegetarian and meat preparation areas, recognizing that contamination concerns for vegetarians extend beyond simple taste preferences. Research applications could help design more effective interventions for promoting sustainable diets. Since environmental and health benefits often align with reduced meat consumption, understanding psychological mechanisms behind food rejection could inform public health campaigns.

Food for Thought: What This Means for Everyone

Scientific validation of vegetarian meat disgust experiences challenges common assumptions about dietary choices. When someone claims they can’t stand meat, they may be describing a genuine biological response rather than expressing personal preference or moral superiority. Results suggest our food emotions run much deeper than conscious decision-making. Disgust responses operate automatically, below the level of rational thought, making them powerful drivers of behavior that can be difficult to override through willpower alone. “We think that’s evolved to protect us from pathogens that can lie undetected in meat,” Dr. Becker explained, highlighting how contemporary food choices connect to evolutionary adaptations. As our society grapples with questions about sustainable food systems, animal welfare, and personal health, recognizing the deep psychological roots of food preferences becomes increasingly essential. Our dietary choices aren’t just intellectual decisions – they’re shaped by ancient biological systems still protecting us in modern kitchens.

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