The Human Diet Equation

I think we could turn the best human diet into an equation based on seasons and our personal ancestral history. 

Complications of One Diet to fit them all:

From my little human mind perspective I imagine looking into the fields of past grounds. I see primal humans scouring the trees for coconuts and hunting among the dirts of earth for meat that they then roast over fires or rip into with raw passion as the blood falls from their mouth and into vibrant green grasses.

All humans are of the same species, and all other species can survive on the same diet. Wait. That’s a supposed…I have not Googled it. *marks in mental calendar*.

Bugs haven’t started eating rats though so…ha. 

One Food to Fuel Humans: The Issue Lies in Foods that aren’t Organs

The alternate idea, I feel, is that since we can survive anywhere and adapt to the environment that could provoke us to be able to ‘use’ different nutrients, but I don’t think that would prevent us from the same base nutrients.

Everyone can eat rice, but Asians might be able to process it better type of ideal. Humans only very recently stopped eating organ meat in the last hundred years. Fucking America. First we grow cattle with horrid methods that we really can’t pretend we don’t know about, and then we don’t even eat the whole thing. The most nutritious parts even…*little head shakes internally that turn to large explicit ones*

Organ meat works for all humans,  but what about the rest of the foods of earth

Bitter

Think about bitter. Did you know chocolate is actually very bitter? Think of the most unsweetened chocolate ever put inside you.

Now why does it taste sweet and why is chocolate utterly beloved by Americans, Americans that avoid bitter in general? Oh yeah, fucktons of sugar. The same extrapolation of earth they used to addict us to burgers and Twizzlers and Twinkies and Hostess and fuck I miss fluffy. It is really hard to create fluffy without sugar, but that’s another post.

 By the way since sugar blocks the nutrients, and since bitter is the body accepting nutrients (self-hypothesized and unscientifically checked), then if you go eat chocolate right now at 80% it will taste bitter, despite the fact you’ve eaten chocolate all your life.

..apparently caffeine can block iron being absorbed, as I just discovered. Sigh. Dear life, let life just taste good and be good for my species. That’s all we ask.

You then eat chocolate more and more and it no longer tastes bitter, hence the hypothesis that it’s just the body getting to learn and adapt to the nutrients.

Primal Sense

Think of it with your mind this way. Would you really go through the effort to crack open these beans, dry them, and turn those beans inside into a smooth bar or even crumbles when you could eat what was right above the ground (spinach and animals)?

In this video the farmer from the Ivory Coast does not even get why people like the bean, until it is mixed with butter and sugar and then tastes sweet.

They provide us with chocolate but had never eaten it because they have to sell it to us and need all of the money it brings in. They also aren’t addicted and thus can control themselves…fuck I have to stop caring. It’s leaking out in letters all over your mind.

So maybe we aren’t meant to eat bitter. The body fears it so why must we consume it? It has all of these nutrients that are valuable to us from magnesium to vitamin A to calcium and potassium. Those words all just seem like such bullox now. We get it. Food has shit in it.

The idea in all of the words above is that the more bitter something is, the harder it would have been for humans to get, meaning we weren’t truly supposed to eat it. 


Alternatively there is a reason that makes intuitive sense that I just don’t see yet. Bitter is used to spark change and thus could promote neurogenesis, which is why I would use it to help out the depressed and people that need change in their minds, but what about those seeking homeostasis of body and mind?

Time Frame of Bitter

What would matter more, much more, is how well the body absorbs it. How long does it take us to adapt to the bitter? Moreso, are the things that are least bitter the most well absorbed? Are they even not bitter at all?

I searched through scholarly articles and there actually are many scales for what is bitter, and many studies conducted to see how to lower that bitter. Green tea is very bitter, but highly nutritious for us. 

Epigallocatechin gallate (EGCG) is known to be the most abundant catechin in green tea (ca. 60% of the total catechins) and has been ascribed to several beneficial health effects (e.g., anticarcinogenic and cardioprotective effects).With respect to taste, tea catechins are known to be astringent and bitter. The mechanism of astringency perception is not yet fully defined but can be partially attributed to the interaction of EGCG with salivary proteins. Astringency seems sensorially coupled with bitterness, although, compared to the latter, it has been usually reported as a secondary attribute in time−intensity experiments. On the human tongue, bitter compounds are perceived by bitter taste receptors, referred to as hTAS2Rs, which are part of the family of G-protein-coupled receptors. To date, 21 hTAS2Rs out of the 25 known have identified agonists. Among these, hTAS2R39 has been associated with taste perception of green tea catechins.

Other common bitter food knowledge your mouth should know involves greens.

 I bet you remember your first tries of bitter substances because your primal 

recorded that memory. Kale, Brussels sprouts, raw veggies, all of these provoke 

our bodies to spit them out to avoid being poisoned. I can’t really use my 

internal self scale as a gauge since I didn’t create a bitter journal, but I think 

the code can be cracked with that EGCG scale to find out which foods are the 

most bitter and which are the most ..non bitter. A few scales already exist:

http://www.nature.com/ejcn/journal/v64/n3s/fig_tab/ejcn2010221t1.html

Missing Bitter Moments

Yet that scale does not seem to account for if the food is raw, nor does it include a lot vegetables that we already know to be bitter tasting. I’m sure those gaps are easily filled in though.

Also, green tea is bitter if you oversteep it, so heating substances too much can also release bitter notes…also hot food can taste more bitter because it activates your tongue buds more.

If you do make tea don’t over steep it. That’s just rude.

(I don’t have a green tea picture so just pretend that one is)

If you think of it primally then why do bitter foods also lose that bite when they are heated? If you heat up Brussels they become tame and enjoyable…or is the fat we use to cook them with? I don’t think I’ve ever heated up Brussels without anything but themselves…fuck. I’ll try and report back but…it might be too late. I’ve had them enough to lose that bitterness. My mum even has a FB photo of when I brought a whole stalk home.

This can be tested by watching someone’s tongue or…brain maybe…amygdala pressure on eating a brussel raw and then heated in the same time period/before the body accepted the nutrients. Holy fuck we could find out the timing of the body when it comes to adapting to nutrients overall.

Sigh…I want to be doing studies so rawly and muchly and muchness. 

The question then lies where all of this makes primalsense. What would our bodies naturally have done if they had not been Westernized, and can we just look at other cultures to find out? Can we find the perfect human diet to be used in a modern life based on an equation of the abundance of food at certain time frames? 

*is amazed by how many pictures she has of herself with chocolate*

Bohin and colleagues. (12 July 2013). Evaluation of the Bitter-Masking Potential of Food (imagine hanging indent here(Blogger doesn’t format for this) Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies. Journal of Agricultural and Food Chemistry, Finland. Retrieved from:

http://pubs.acs.org/doi/pdf/10.1021/jf4030823

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SI-Ya Ray

Greetings beautiful people. I bliss out over crafting new flavors, interviewing test makers and restaurant owners and discovering the brain.

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