what foods humans should naturally eat the basic principle is that foods occur in nature in certain states and humans have the ability to alter food abusing various ways this basically tells us whether our modern diet is healthy or not when we relate back to that ancestral food status is that modern food you're eating something that would have occurred in nature
If it doesn't occur in nature is it realistic or comparable to something that does is the way we need to prepare that food unrealistic as well such as being unreasonably labor intensive or requiring special machinery that didn't exist you know hundreds of thousands of years ago this could mean climbing a 100 foot tree for one mango or processing soybeans into vegetable seed oils both things that would obviously not have occurred in our past so we have to start with our taste buds and our primitive reactions to eating this relates greatly to a baby spitting out vegetables as babies are still very much in tune with their natural instincts
Whereas adults are brainwashed to eat poor tasting foods that are marketed as healthy that they believe are healthy if a food is good for you it should taste good in some capacity but that doesn't mean just because the food tastes good it's going to be good for you so we have sweet salty sour bitter acidic umami aka umami and richness and all of these are taste components that can signify nutrients contributing to that flavor of the food you know where in the specific micronutrient macronutrient as well as chemical composition can be assumed a certain combination of molecules for instance forms a russet potato and a similar combination forms a yellow potato this correlates directly to every aspect of that food the vitamin content mineral content fatty acids anti-nutrients whatever you can think of and when you crave a certain food you're craving the nutrient properties of that food even
If it's as simple as protein but you might not actually be getting enough of that food or you're still missing other nutrients if the craving continues and these by no means are all of the senses that we use to perceive food but these are very basic and help us understand it at a very shallow level if something's sweet you know it has sugars fructose glucose maltose lactose whatever and it gives us caloric energy readily available for our brain especially salty signifies sodium which is a mineral requirement sour can indicate that the food has been fermented and that there is a probiotic benefit to the food bitter means that you probably shouldn't eat it but there are bitter herbs and roots that we have eaten in our past that do have antimicrobial properties and they can also stimulate gastric acid acidic is also from fermentation and as with sour
It has a probiotic content but depending on sour versus acidic there could also be an anti-scorpic value of vitamin c content that has developed umami again relates to fermentation and specific nutrients develop when we eat fermented foods as you can tell a lot of our flavor profiles are based around the fermentation the planned rotting of food and that tells us that our modern diets are greatly lacking you know fermented food and something i've mentioned before is that synergy and trinity of cooked raw and fermented food that's present in every single indigenous diet that's something
We certainly cannot overlook here and of course with richness you have a fat and cholesterol content to the food that signifies survival calories as well as nutrients like fat type of vitamins now the base palatability of a food is its least processed edible state an example of progression of this would be raw meat to cooked meat to seasoned meat the meat out of a freshly slaughtered animal the meat cooked with any method then the meat cooked as well as seasoned or accompanied by plant foods that make it tastier this is how you can sort of tell if a food is fit for human consumption broccoli for instance is not consumable at that base palatability in its raw state and generally speaking a food that is consumable raw can also be cooked and be incredibly healthy foods like grains and potatoes kind of draw a fine line as they can be eaten in small amounts or fermented states
when raw but need to be cooked to break down the starch for human digestion and then you want to ask yourself you know can you prepare the food in a natural way like roasting the potatoes in the dirt near fire can you procure them in a natural way you know eating potatoes every day you know starts becoming very unrealistic once you understand what goes into growing that cropon the other end of the spectrum we have hyper palatable foods that achieve unrealistic hunger signals typically with the addition of carbohydrates or sugar take a potato chip for instance it has salt it has carbs and it's replicating that crunch that might be from an insect which would have been very nutrient dense the combination of sugar and fat and ice cream bacon which has crunch sugar salt and smoke these foods can be made healthy with quality ingredients but generally speaking the modern versions the american public has available to them are not so healthy and the reason we actually season our food is because that's replicating the natural aromatics from the animals diet that are supposed to be in the food
Originally posted here: https://hive.blog/hive-174578/@whataidea/best-food-solve-many-boody-problems
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