Books Why Some Like It Hot Food Gene
Books Why Some Like It Hot: Food, Genes, and Cultural Diversity Very interesting, readable book about the interplay of diet and genetics, mostly comprehensible to a layman. Nabhan looks at several populations, along with their traditional and current diets and how that affects their overall health re: malaria, longevity, diabetes, clotting, and cardiovascular disease. His main point is that people are healthier when they eat the diets that they have evolved to eat over the last several thousand years, and that this sort of diet-connected evolution is fairly quick. This is convincing for people whose family history is known and fairly homogeneous: Southwestern Native Americans, Australian Aborigines, and native Hawaiians who tried returning to native diets (and increased their activity levels) lost significant amounts of weight and many were able to stop using diabetes medications. It's less useful for people whose ancestry is mongrelized or whose ancestors had to move around a lot, but then, that's a much more complex puzzle. Some discussion of supertasters (hence the title).. Why Some Like It Hot: Food, Genes, and Cultural Diversity are Kindle Natural historian Gary Paul Nabhan takes us on a culinary odyssey to solve the puzzles posed by the ghosts of evolution hidden within every culture and its traditional cuisine We learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition related diseases.. Gary Paul Nabhan is an internationally celebrated nature writer, seed saver, conservation biologist and sustainable agriculture activist who has been called the father of the local food movement by Utne Reader, Mother Earth News, Carleton College and Unity College Gary is also an orchard keeper, wild forager and Ecumenical Franciscan brother in his hometown of Patagonia, Arizona near the Mexican border For his writing and collaborative conservation work, he has been honored with a MacArthur genius award, a Southwest Book Award, the John Burroughs Medal for nature writing, the Vavilov Medal, and lifetime achievement awards from the Quivira Coalition and Society for Ethnobiology from the author s website. A viral Books Why Some Like It Hot: Food, Genes, and Cultural Diversity I am going on holidays to Hawaii in November this year. Every time I go somewhere new I randomly decide a few months before hand that I should read some books about the place, that I should learn the language, the culture, etc. I never do. This year at least, I actually made an effort. I typed Hawaii into the local library’s catalogue and ended up ordering three books, of which this was one. Coincidentally, this book suited my new interest in diets and intolerances. The Hawaii connection is pretty small, a discussion in the final chapter. The actual book itself is about the significant increases in food intolerances and issues as a result of deviating from historical diets established in particular races over thousands of years as a result of the food available in their native homes. It’s an interesting hypothesis, and being from Australia, with our own indigenous population who are fairly well known to have issues with alcohol (personally I think this whole country has problems with alcohol – the binge drinking culture is out of control – but I say that as a non-drinker), learning of similar problems in other indigenous cultures and Nabhan’s theories on why was a great learning piece for me. Moreover, as I have recently self-diagnosed myself as being gluten intolerant, learning about the increase in similar problems throughout the world was fascinating. A good read, and an interesting hypothesis, even if it is backed up by as much anecdotal evidence as it detailed research.
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