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[quote=Anonymous]I think I could make the transition to foods that include ground insects for protein without too much trouble. Honestly, if you eat any processed foods AT ALL (like even organic processed foods, even lightly processed), you probably consume a certain number of insects each year. There is an acceptable parts per million to pass inspection and it's not 0.

I have a very strong instinctive food aversion though, and have since I was a little kid, so I don't know that I'll ever be able to eat recognizable insects. Even understanding the environmental advantages, which matter to me. My throat closes off and I gag. I have learned that if I feel like I have to choke something down, I just shouldn't even try to eat it.

So the question with these foods is how to get around that reflex, which many people have. The food will need to be processed enough, or incorporated into foods that are widely appealing in a way that helps people get passed it. Expecting people to just suck it up and deal (the way many people try to do it with kids who are picky eaters, for instance) won't work because it's not a conscious response. There's evidence it's genetic even, and it makes sense that there would be a lot of people with this genetic disposition because historically, aversion to suspicious or unfamiliar foods would have been a pro-survival instinct that increased chances of procreation and passing on genetic material.[/quote]

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