Millions are experiencing a sudden aversion to foods they once enjoyed, known as the 'egg ick'. This article explores the science behind these food aversions, discussing their connection to our innate disgust response and learned associations. It features insights from Dr. Sham Singh, a psychiatrist, who explains how these aversions can stem from past negative experiences and offers techniques for overcoming them, such as gradual reintroduction and cognitive behavioral approaches.
. I had perfected scrambled eggs, lived for a good poached egg and, if I had a busy lunch hour, a quick boiled egg withHoping it was just a weird one-off, I tried in vain a few times to eat some eggs just to find that no, regardless of how I prepared them, I always felt unwell. Genuinely devastating.user @renee.
“One distressing experience with a particular food – a bad reaction, say, or an unpleasant texture – can become seared into ourover time and determine our reactions of disgust upon later contact with the smell, or even the thought, of that food.”This makes a lot of sense. I know that my own response is definitely partly tied to that initial reaction.
“Understanding that these food aversions often come from our self-protection mechanisms themselves, it becomes a lot easier not to judge them but to work with gradually lowering sensitivity via techniques such as exposure therapy or cognitive behavioural approaches.”Right now, returning to a once-beloved plate of eggs seems impossible but according to Dr Singh, it can be done.
FOOD AVERSION DISGUST RESPONSE LEARNED ASSOCIATION EXPOSURE THERAPY COGNITIVE BEHAVIORAL THERAPY
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