The Importance of Staying Open-Minded in Animal Health and Nutrition
In a recent podcast discussion featuring Rick Rubin, Dr. Jack Kruse, and Andrew Huberman, a topic arose that, while unsurprising, is worth highlighting for anyone working in animal health and nutrition: the limitations of current scientific knowledge.
Rick Rubin referenced a conversation with Dr. Edward Chang, chair of neurosurgery at UCSF:
“What percentage of information that’s present in medical textbooks do you think is wrong?”
“Approximately 50.”
“What are the implications of this?”
“Incalculable.”
This exchange serves as a powerful reminder: even well-established scientific knowledge is not infallible.
Why Openness Matters
In animal nutrition and healthcare, it is essential to remain open to new possibilities, even when research appears robust. This includes:
Conventional approaches: Established scientific studies, textbooks, and clinical guidelines
Traditional or observational knowledge: Practices informed by intuition, long-term observation, or natural patterns
Sometimes, intuition and careful observation of natural systems can provide insights that are not yet captured by formal research.
Respecting Different Perspectives
Being open also means respecting the opinions and knowledge of others, regardless of whether you initially agree. Constructive dialogue:
Encourages mutual learning
Invites others to consider your perspective
Helps expand understanding beyond individual experience
Everyone interprets information through their own lens. Recognizing this can foster collaboration and innovation in animal health practices.
Key Takeaway
Stay open to new evidence, alternative approaches, and observations from nature.
Listen actively to colleagues, peers, and practitioners—it may reveal insights you wouldn’t find in textbooks.
Apply a balance of evidence-based research, practical observation, and intuition when making decisions about animal health and nutrition.
Podcast for those interested in exploring the original discussion:
Listen on Spotify