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Penn Today: A Squirmy, Slimy, Crunchy New Potential Staple of The American Diet

“Rozin studies the psychology behind the emotion of disgust, generally, but also as it relates to food. Some of his recent work has focused on insects and why we really should be eating them. They’re abundant, nutritious, and relatively easy to breed in natural settings. Plus, unlike with cows, pigs, sheep, and chickens, insects don’t live all that long, with new generations born in weeks rather than months or years.” Read more at Penn Today 

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