Why Some Like It Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan

Why Some Like It Hot: Food, Genes, and Cultural Diversity


Why.Some.Like.It.Hot.Food.Genes.and.Cultural.Diversity.pdf
ISBN: 9781597260916 | 244 pages | 13 Mb

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Why Some Like It Hot: Food, Genes, and Cultural Diversity Gary Paul Nabhan
Publisher: Island Press


Do your ears burn whenever you eat hot chile peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them. Formerly misunderstood as "genetic disorders," many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they faced over millennia in particular landscapes. They are liabilities only when we are "out of place," on globalized diets depleted...

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