On The Biology Of Disgust By Milton Mills, MD


Last week, I reviewed Jasmine Leyva’s documentary The Invisible Vegan featuring extensive interviews with Dr. Milton Mills. The film recommended some of his online videos, including Biology of Disgust.

What is the “biology of disgust,” and why would anyonewant to learn about it? Simply put, it’s Dr. Miltons’ clear (and enjoyable!) look at the differences between how carnivores eat fresh meat and humans enjoy eating fresh fruits and vegetables.

Predators, for example, have vision hardwired to notice movement because most things that move are edible. But they’re also wired to seek prey that doesn’t move very well. It just takes less energy to kill sick, weak, lame or very young animals than to kill healthy, nimble strongones.

Predators also take great satisfaction in sinking their teeth into the bloody, raw meat of their victims. But for humans, Dr. Milton points out, it’s a completely different story.

Instead of digging into a meal of slimy, sticky, squishy gore covered in hair, flies and maggots, we’d be struggling to control our gag reflex. If our next meal were “looking at you and screaming,” as he describes it, most of us would be horrified!

Think about it. If the sight of dying or dead animalsdoesn’t disgust us, why do we insist on cooking and shaping our meat to make it palatable?

According to Dr. Milton’s “Beauty Paradigm,” what’sbeautiful to natural predators is the opposite of what’s beautiful to natural herbivores, including humans. We’re wired, he says, to seek and eat foods that are:

• smooth-edged

• symmetrical

• hand-sized

and colorful. An accurate description of fruits and vegetables!

Watching Dr. Milton was both a pleasure and an education in which food groups Mother Nature intends humans to consume.

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