Gary, the author of this book? Paul. Nabhan is a famous American ethnobotanist. This book is the result of his years of research on human genes, diet and culture. This book uses rich scientific evidence to explain that "whether you eat right or not depends on whether the genes match."

The main points of this book are as follows:

Different races have different reactions to the same food.

For example, most newborns are born with the ability to digest and absorb lactose because breast milk contains lactose. But after weaning, this ability will begin to weaken or disappear.

For hunters, lactose intolerance is actually a regulatory mechanism, which can make babies wean earlier. In herdsmen's families, there are generally enough fresh milk products to maintain the growth needs of babies.

A social group's choice of food can change its innate biological attributes, thus bringing about adaptive changes at the genetic material level.

Alcohol and high-calorie junk food have a far greater negative impact on Indians than other Americans. This situation, which is more susceptible to diseases caused by some external substances, is called "genetic susceptibility" in medicine.

Genomics puts forward the hypothesis that people engaged in agricultural production may drink fermented drinks instead of unclean water in order to avoid dysentery. Drinking these fermented drinks containing ethanol requires high activity of alcohol dehydrogenase.

Due to the long-term shaping of history, each of us is branded with the food memories of our ancestors. Scientists have discussed this phenomenon and called this national food feature formed under the pressure of survival "evolutionary gastronomy". The ecologist Paul Sherman once called it Darwinian gastronomy. Some people call it "nutritional anthropology" or regard it as a branch of chemical ecology.

After leaving their native land and giving up the traditional diet, many people become prone to some nutritional diseases-because the connection between the body and food is cut off. Instead of treating diabetes and other diseases through gene therapy, it is better to know your hometown, find your roots, and tailor your diet guidance and health guide.

Our physical and psychological dependence on traditional food is not accidental, but the genetic code left by the long family and national history.

Ethnic traditional food, its health benefits and our wonderful taste experience when enjoying traditional food are also influenced by ethnic and genetic history. This also explains some sources of human diversity very cleverly.

In his book "Ancient Cuisine", the historical nutritionist Ke Dan believes that the ancestors' recipes are the most consistent with human genes and the masterpieces of nature.

If we carefully study today's scientific achievements in historical nutrition, animal archaeology and anthropobotany, we will find it almost impossible to go back to the past, and it is almost impossible to confirm what our ancestors ate.

The separation of geographical barriers makes people living in different areas face completely different food sources. After living on these islands for a period of time, outsiders will be reshaped by various special food, environment and disease pressures during evolution. This is the power of natural selection.

Evolution can be observed in Our Times and Our Ethnic Group. Even today, risks such as food and disease are constantly reshaping our bodies.

One doubt: The proportion of nutrients such as fat, protein, carbohydrate and cellulose ingested by human ancestors may not be consistent at all. In other words, there was and will never be the so-called best recipe for all mankind.

The Human Genome Project makes us realize that the traditional method of dividing human races by skin color may not be allowed for Cordein, the author of Ancient Cuisine. Kedan believes that the main nutritional components are indeed the same in different hunting groups, but there are great variables in trace elements and secondary compounds. The difference of genetic material is the key.

Sardinians have brought a lot of inconvenience to their lives because of "bean disease", but they have also gained immunity to malaria.

People with G6PD deficiency eating broad beans or taking antimalarial drugs may lead to fatal results. Because of the habit of eating a lot of olive oil for thousands of years, Crete people have adapted at the genetic level. If you are not from Crete, you probably can't get nutrition from olive oil like them.

Our taste preference depends on the wonderful chemical reactions produced by the interrelationships among genes, places of residence, cultures and personal experiences.

The reason why mammals are afraid of pepper is that they can't completely transport pepper seeds to reliable breeding grounds, so pepper shows mammals weapons to prevent them from getting too close.

Coumarin has a special effect on Navajo people, because Navajo people are one of the ethnic minorities known to carry two special albumin alleles, which can induce the body to have an acute reaction to coumarin.

Instead of relying on expensive gene therapy, it is better to skillfully use the interaction between genes and nutrients to solve related problems.

By comparing the incidence of diabetes in two Sereni villages, the author found that the village with a higher degree of westernization of diet had a higher incidence of diabetes.

After Seri people eat traditional food, the blood sugar level is synchronized with the insulin release level, and there will be no adverse reactions to the human body. Jenny calls these traditional desert foods "slow-release foods".

For the recovery of taro field, there are three benefits for Hawaiians:

(1) Restoration and the Historical Inheritance of Ancestors.

(2) Restoring the wetland ecological environment is beneficial to the survival of wild animals.

(3) Eating taro is beneficial to the stability of blood sugar and blood lipid.