Finding Your Ideal Dietary
How and When To Be Your Own Doctor
by Dr. Isabelle A. Mose, Steve Solomon
Anyone that is genuinely interested in having the best possible health should make their own study of the titles listed in the bibliography in the back of this book. After you do, award yourself a BS nutrition. I draw certain conclusions from this body of data. I think they help a person sort out the massive confusion that exists today about proper diet.
First principle: Homo Sapiens clearly can posses extreme health while eating very different dietary regimens. There is no one right diet for humans.
Before the industrial era almost everyone on Earth ate what was produced locally. Their dietary choices were pretty much restricted to those foods that were well adapted and productive in their region. Some places grew rye, others wheat, others millet, others rice. Some places supported cows, others goats, others had few on no domesticated animals. Some places produced a lot of fruits and vegetables. Others, did not. Whatever the local dietary, during thousands of years of eating that dietary natural selection prevailed; most babies that were allergic to or not able to thrive on the available dietary, died quickly. Probably of childhood bacterial infections. The result of this weeding out process was a population closely adapted to the available dietary of a particular locale.
This has interesting implications for Americans, most of whose ancestors immigrated from somewhere else; many of our ancestors also 'hybridized' or crossed with immigrants from elsewhere. Trying to discover what dietary substances your particular genetic endowment is adapted to can be difficult and confusing. If both your parents were Italian and they were more or less pure Italian going way back, you might start out trying to eat wheat, olives, garlic, fava beans, grapes, figs, cow dairy. If pure German, try rye bread, cow dairy, apples, cabbage family vegetables. If Scottish, try oats, mutton, fish, sheep dairy and cabbage family vegetables. If Jewish, try goat dairy, wheat, olives and citrus. And certainly all the above ethnic derivations will thrive on many kinds of vegetables. Afro-Americans, especially dark-complexioned ones little mixed with Europeans, might do well to avoid wheat and instead, try sorghum, millet or tropical root crops like sweet potatoes, yams and taro.
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