Feed Your Guests Wisely

As you prepare your Thanksgiving meal for family and friends, heed this warning from an upcoming article in Psychological Science: The taste of the food and drinks that you serve your guests may impact their moral judgments of you in more ways than one.

Psychological scientist Kendall J. Eskine and coauthors from The City University of New York noted that several studies have linked physical disgust to moral disgust, but no study has explored morality in conjunction with taste. In their experiment, students drank either a sweet (Minute Maid Berry Punch), bitter (Swedish Bitters), or control (water) beverage. The volunteers then rated a variety of moral transgressions and filled out additional information, including their political ideology.

The results showed that taste perception significantly affected the study participants’ moral judgments — physical disgust, induced by a bitter taste, elicited feelings of moral disgust. This effect was more pronounced in participants with politically conservative views than in participants with liberal views. Taken together, these findings suggest that embodied gustatory experiences may impact moral processing more than previously thought.

So if you would like to avoid being judged for overindulging (and other mild transgressions) this Thanksgiving, be sure to avoid serving any bitter-tasting food and drink (avoid the Guinness, radishes and lemons), and serve plenty of sweets!

Eskine, K., Kacinik, N., & Prinz, J. (2011). A Bad Taste in the Mouth: Gustatory Disgust Influences Moral Judgment. Psychological Science.

Women on Vegan Diets Have More Long-Chain Omega-3s, Compared with Fish-Eaters

Women following vegan diets have significantly more omega-3 “good fats” in their blood, compared with fish-eaters, meat-eaters, and ovo-lacto vegetarians, according to a new report from the European Prospective Investigation into Cancer and Nutrition (EPIC) Study. Levels in vegan men were not quite as high as in vegan women. Despite zero intake of long-chain omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and substantially lower intake of their plant-derived precursor alpha-linolenic acid (ALA), vegan participants converted robust amounts of shorter-chain fatty acids into these long-chain fatty acids. The study included 14,422 men and women aged 39 to 78.

Welch AA, Shakya-Shrestha S, Lentjes MAH, Wareham NJ, Khaw KT. Dietary intake and status of n-3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the precursor-product ratio of a-linolenic acid to long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk cohort. Am J Clin Nutr. 2010;92:1040-1051.

Physicians Committee for Responsible Medicine

Intense love does not measure, it just gives. -Mother Teresa