Our Culture is Built into Our DNA?
<p>During my university thesis research on fitness, wellbeing, and technology, I chanced upon Gary Paul Nabhan’s ‘Food, Genes, and Culture: Eating Right for Your Origins.’ Nabhan, an ethnobotanist and ecologist, explores the intricate relationship between our cultural heritage, our food, and our genetic makeup. He delves into how the evolution of various cultures’ cuisines is deeply intertwined with the genetic characteristics of the people in those cultures and the genetics of the food sources themselves. For instance, Nabhan notes how populations like American Indians and Hawaiians may be more prone to diseases like diabetes or lactose intolerance when they adopt a diet drastically different from their ancestors. Conversely, populations such as the Cretans have developed genetic adaptations that allow them to efficiently process certain fats or carbohydrates, staples in their regional diets.</p>
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