Ancestral diets and nutrition:
Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food group...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton ; London ; New York
CRC Press, Taylor & Francis Group
2021
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples' health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers' next meal through recommendations of what to eat and what to avoid |
| Beschreibung: | xxxi, 488 Seiten Illustrationen |
| ISBN: | 9780367235987 9780367236090 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV047192771 | ||
| 003 | DE-604 | ||
| 005 | 20230629 | ||
| 007 | t | ||
| 008 | 210312s2021 a||| b||| 00||| eng d | ||
| 020 | |a 9780367235987 |c pbk |9 978-0-367-23598-7 | ||
| 020 | |a 9780367236090 |c hbk |9 978-0-367-23609-0 | ||
| 035 | |a (OCoLC)1249666547 | ||
| 035 | |a (DE-599)BVBBV047192771 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-11 | ||
| 084 | |a ALT |q DE-12 |2 fid | ||
| 084 | |a ZE 40300 |0 (DE-625)164309: |2 rvk | ||
| 100 | 1 | |a Cumo, Christopher |e Verfasser |0 (DE-588)1231822007 |4 aut | |
| 245 | 1 | 0 | |a Ancestral diets and nutrition |c Christopher Cumo |
| 264 | 1 | |a Boca Raton ; London ; New York |b CRC Press, Taylor & Francis Group |c 2021 | |
| 300 | |a xxxi, 488 Seiten |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 505 | 8 | |a Chapter 1 Introduction and Method -- 1.1 The Status Quo -- 1.1.1 Problems amid Prosperity -- 1.1.2 Belief That Diet Is at the Root of Modern Ailments -- 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health -- 1.1.4 The Search for Enlightened Dietary and Nutritional Advice -- 1.1.5 Dietary Types -- 1.1.6 Absence of Consensus; 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.1 Types and Interpretation of Evidence -- 1.2.2 Hypothesis Testing -- 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.4 Examination of the Past on Its Own Terms -- Notes -- Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water -- 2.1 Macro- and Microlevel Consistency -- 2.1.1 Expectation and Imperative of Consistency; 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency -- 2.2 Food as Energy -- | |
| 505 | 8 | |a 2.2.1 Physics and Chemistry of Energy -- 2.2.2 The Body Uses Chemical Energy -- 2.3 Carbohydrates -- 2.3.1 Sugars -- 2.3.2 Starch -- 2.3.3 Fiber -- 2.3.4 Glycemic Index -- 2.3.5 Glycogen -- 2.3.6 Other Functions of Carbohydrates -- 2.3.7 Carbohydrate Critics -- 2.4 Fat -- 2.4.1 Plants and Animals Store Energy Differently -- 2.4.2 Lipids, Fat, and Oil -- 2.4.3 Saturated Fat -- 2.4.4 Unsaturated Fat -- 2.4.5 Lipids and Organic Solvents -- 2.4.6 Fat: The Energy Densest Macronutrient; 2.4.7 Uses of Fat besides Energy -- 2.4.8 Cholesterol and Its Regulation -- 2.4.9 Essential Fatty Acids -- 2.4.10 Fatty Foods -- 2.5 Protein -- 2.5.1 Importance of Protein -- 2.5.2 Recommended Protein Intake -- 2.5.3 Protein Quantity versus Quality -- 2.5.4 Protein Sources -- 2.5.5 Inequalities and Protein Intake -- 2.5.6 Protein's Roles in the Body -- 2.6 Minerals -- 2.6.1 Need for Minerals -- 2.6.2 Characteristics of Minerals -- 2.6.3 Sodium, Chlorine, and Table Salt -- | |
| 505 | 8 | |a 2.6.4 Minerals Interact with Other Nutrients -- 2.6.5 Sources of Minerals -- 2.7 Vitamins; 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone -- 2.7.2 Fat-Soluble Vitamins -- 2.7.3 Water-Soluble Vitamins -- 2.7.4 Vitamin Deficiency Diseases -- 2.8 Phytochemicals -- 2.9 Water -- Notes -- Chapter 3 Changing Circumstances and Diets -- 3.1 Autotrophs -- 3.2 Heterotrophs -- 3.2.1 Disadvantages -- 3.2.2 Classification of Heterotrophs -- 3.3 Human Adaptations for Omnivory and Eclecticism -- 3.4 Dietary Breadth -- 3.4.1 The Role of Choice in Dietary Breadth -- 3.4.2 The Role of Preferences in Dietary Breadth -- 3.4.3 The Role of Inequalities in Dietary Breadth | |
| 520 | 3 | |a Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples' health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers' next meal through recommendations of what to eat and what to avoid | |
| 648 | 7 | |a Vor- und Frühgeschichte |2 gnd |9 rswk-swf | |
| 650 | 0 | 7 | |a Gesundheit |0 (DE-588)4020754-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährung |0 (DE-588)4015332-0 |2 gnd |9 rswk-swf |
| 653 | 0 | |a Prehistoric peoples / Food | |
| 653 | 0 | |a Nutrition / History | |
| 653 | 0 | |a Nutrition | |
| 653 | 0 | |a Prehistoric peoples / Food | |
| 653 | 6 | |a History | |
| 688 | 7 | |a Ernährung & Küchenwesen |0 (DE-2581)TH000005926 |2 gbd | |
| 688 | 7 | |a Diätetik (Ernährung) |0 (DE-2581)TH000005952 |2 gbd | |
| 689 | 0 | 0 | |a Ernährung |0 (DE-588)4015332-0 |D s |
| 689 | 0 | 1 | |a Gesundheit |0 (DE-588)4020754-7 |D s |
| 689 | 0 | 2 | |a Vor- und Frühgeschichte |A z |
| 689 | 0 | |5 DE-604 | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, ebk |z 978-0-429-28071-9 |
| 856 | 4 | 2 | |m Digitalisierung BSB München - ADAM Catalogue Enrichment |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032597935&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 940 | 1 | |n gbd | |
| 940 | 1 | |q BSB_NED_20210423 | |
| 940 | 1 | |q gbd_4_2105 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-032597935 | ||
| 942 | 1 | 1 | |c 306.09 |e 22/bsb |f 0901 |
Datensatz im Suchindex
| _version_ | 1804182292715798528 |
|---|---|
| adam_text | Contents List of Figures......................................................................................................................................... xv List of Tables..........................................................................................................................................xxi List of Graphs.......................................................................................................................................xxv Preface.................................................................................................................................................xxvii Acknowledgments............................................................................................................................... xxix Author.................................................................................................................................................. xxxi Chapter 1Introduction and Method........................................................................................................ 1 1.1 The Status Quo.........................................................................................................1 1.1.1 Problems amid Prosperity........................................................................ 1 1.1.2 Belief That Diet Is at the Root of Modern Ailments..............................2 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health................3 1.1.4 The Search for Enlightened Dietary and Nutritional Advice...............5 1.1.5 Dietary
Types............................................................................................5 1.1.6 Absence of Consensus.............................................................................. 8 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition........................................................................... 10 1.2.1 Types and Interpretation of Evidence.................................................... 12 1.2.2 Hypothesis Testing................................................................................. 18 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition........................................................................................... 19 1.2.4 Examination of the Past on Its Own Terms......................................... 21 Notes................................................................................................................................ 22 Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water...........................................................................27 2.1 2.2 2.3 2.4 Macro- and Microlevel Consistency.................................................................... 27 2.1.1 Expectation and Imperative of Consistency......................................... 27 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency..........................................................................27 Food
asEnergy...................................................................................................... 28 2.2.1 Physics and Chemistry of Energy..........................................................29 2.2.2 The Body Uses Chemical Energy......................................................... 30 Carbohydrates........................................................................................................38 2.3.1 Sugars...................................................................................................... 38 2.3.2 Starch........................................................................................................39 2.3.3 Fiber......................................................................................................... 40 2.3.4 Glycémie Index.......................................................................................42 2.3.5 Glycogen.................................................................................................. 42 2.3.6 Other Functions of Carbohydrates........................................................ 42 2.3.7 Carbohydrate Critics.............................................................................. 42 Fat.......................................................................................................................... 43 2.4.1 Plants and Animals Store Energy Differently...................................... 43 2.4.2 Lipids, Fat, and Oil................................................................................. 43 2.4.3 Saturated
Fat............................................................................................44 v
vi Contents 2.4.4 Unsaturated Fat.................................................................................44 2.4.5 Lipids and Organic Solvents............................................................. 45 2.4.6 Fat: The Energy Densest Macronutrient........................................... 45 2.4.7 Uses of Fat besides Energy................................................................ 45 2.4.8 Cholesterol and Its Regulation..........................................................46 2.4.9 Essential Fatty Acids.........................................................................46 2.4.10 Fatty Foods........................................................................................46 2.5 Protein............................................................................................................ 47 2.5.1 Importance of Protein....................................................................... 47 2.5.2 Recommended Protein Intake........................................................... 47 2.5.3 Protein Quantity versus Quality........................................................ 47 2.5.4 Protein Sources................................................................................. 47 2.5.5 Inequalities and Protein Intake......................................................... 48 2.5.6 Protein’s Roles in the Body............................................................... 48 2.6 Minerals.......................................................................................................... 49 2.6.1 Need for
Minerals............................................................................. 49 2.6.2 Characteristics of Minerals............................................................... 49 2.6.3 Sodium, Chlorine, and Table Salt..................................................... 49 2.6.4 Minerals Interact with Other Nutrients............................................. 49 2.6.5 Sources of Minerals...........................................................................51 2.7 Vitamins..........................................................................................................51 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone...................................................................................51 2.7.2 Fat-Soluble Vitamins..........................................................................52 2.7.3 Water-Soluble Vitamins.....................................................................53 2.7.4 Vitamin Deficiency Diseases.............................................................53 2.8 Phytochemicals............................................................................................... 54 2.9 Water................................................................................................................55 Notes........................................................................................................................ 56 Chapter 3 Changing Circumstances and Diets......................................................................... 61 3.1 3.2 3.3 3.4 3.5
Autotrophs.......................................................................................................61 Heterotrophs....................................................................................................61 3.2.1 Disadvantages.....................................................................................61 3.2.2 Classification of Heterotrophs............................................................61 Human Adaptations for Omnivory and Eclecticism.......................................62 Dietary Breadth.............................................................................................. 62 3.4.1 The Role of Choice in Dietary Breadth...............................................62 3.4.2 The Role of Preferences in Dietary Breadth......................................62 3.4.3 The Role of Inequalities in Dietary Breadth......................................63 3.4.4 The Role of Several Factors in Dietary Breadth................................64 Primate Origins, Evolution, and Diets............................................................65 3.5.1 Primate Characteristics......................................................................65 3.5.2 The Necessity of Comparing Kindred Primates................................ 65 3.5.3 Degree of Relatedness and Definition of Species.............................. 65 3.5.4 The Value of Comparison between Humans and Extinct Peoples and between Humans and Apes............................................66 3.5.5 Early Primates and Their
Diets..........................................................66 3.5.6 Bipedalism and Food Acquisition......................................................68 3.5.7 Australopithecine and Paranthropus Origins, Evolution, and Diets...........................................................................69
vii Contents 3.5.8 Homo habilis and Homo rudolfensis: Origins, Evolution, and Diets....70 3.5.9 Homo erectus, Globalism, and Diets.....................................................72 3.5.10 Archaic H. sapiens: Origins, Evolution, and Diets.............................72 3.5.11 Modern H. sapiens՛. Origins, Evolution, and Diets............................. 73 3.5.12 From Food Acquisition to Food Production......................................... 75 3.5.13 The Debate over Agriculture and Animal Husbandry........................82 3.5.14 Agriculture and Animal Husbandry in Perspective............................ 85 Notes................................................................................................................................ 85 Chapter 4 Meat.................................................................................................................................... 91 4.1 4.2 4.3 4.4 4.5 Ubiquity of Meat.................................................................................................... 91 Types of Meat....................................................................................................... 91 Economics, Biology, Psychology, and History...................................................93 Origins of Meat Consumption.............................................................................94 Debate about Meat’s Healthfulness.................................................................... 95 4.5.1 Context.................................................................................................... 95
4.5.2 Meat in the Western Diet....................................................................... 96 4.5.3 Meat and Longevity................................................................................96 4.5.4 Meat and Lifestyle..................................................................................98 4.6 Meat in Ancient Egypt......................................................................................... 98 4.6.1 Egypt as Case Study..............................................................................98 4.6.2 Egypt’s Geography.................................................................................98 4.6.3 Egypt’s Settlement by Hunter-Gatherers.............................................. 99 4.6.4 Transition to Agriculture and Animal Husbandry.............................. 99 4.6.5 Literary and Artistic Evidence of the Past...........................................99 4.6.6 Literary Evidence of Diets.................................................................... 99 4.6.7 Mummies as Evidence of Diets........................................................... 100 4.7 Meat in North America......................................................................................104 4.7.1 North America’s Settlement............................................................... 104 4.7.2 North American Bison.........................................................................104 4.7.3 Humans on the Great Plains.................................................................105 4.7.4 Health on the Great
Plains...................................................................107 4.7.5 Meat and Health in North America......................................................Ill 4.8 Meat in Twentieth-Century Paraguay............................................................... Ill 4.8.1 Settlement of South America.............................................................. Ill 4.8.2 The Ache in Paraguay...........................................................................Ill 4.8.3 Ache Diets..............................................................................................112 4.8.4 Ache Health............................................................................................112 4.9 Meat in Perspective.............................................................................................113 Notes..............................................................................................................................114 Chapter 5 Fish and Shellfish............................................................................................................ 121 5.1 5.2 5.3 5.4 Antiquity of Fish..................................................................................................121 Fish Consumption among Primates and Early Humans.................................. 122 5.2.1 Pre-Human Fish Consumption........................................................... 122 5.2.2 Role of Fish in Human Evolution........................................................ 122 Fishing and
Humanity........................................................................................ 123 Fish and Shellfish Consumption in Modernity................................................. 125 5.4.1 Geography and Economics of Consumption.....................................125
viii Contents 5.4.2 Nutrients in Fish................................................................................... 125 5.4.3 Nutrients in Shellfish........................................................................... 126 5.4.4 Aquaculture and Nutrients..................................................................128 5.4.5 History and Opinions about Aquaculture..........................................129 5.4.6 Fish Consumption and Longevity..................................................... 129 5.5 Alaska, Canada, Greenland, and the Pacific Northwest............................... 129 5.5.1 Distribution of Fish in Alaska, Canada, Greenland, and the Pacific Northwest................................................................................. 129 5.5.2 Human Migrations into North America............................................. 130 5.5.3 Role of Geography and Climate in Fishing in Alaska, Canada, Greenland, and the Pacific Northwest................................................ 130 5.5.4 Fishing Supplied Much More Food than Gathering......................... 130 5.5.5 Overhunting Increased Reliance on Fish........................................... 131 5.5.6 Fish Species Central to Amerindian Diets......................................... 132 5.5.7 Fish Targeted throughout the Year......................................................132 5.5.8 Health in Alaska, Canada, Greenland, and the Pacific Northwest............................................................................ 133 5.6 Great
Britain.................................................................................136 5.6.1 Geography and Settlement.....................................................................136 5.6.2 Centrality of Fishing in Earliest Times and Antiquity...................... 136 5.6.3 Fishing in the Middle Ages..................................................................137 5.6.4 Consumption of Salted Fish................................................................ 137 5.6.5 Increasing Demand for Fish and Shellfish......................................... 138 5.6.6 Dietary Trends....................................................................................... 140 5.6.7 Health in Britain....................................................................................140 Notes............................................................................................................................... 142 Chapter 6 Poultry and Eggs.............................................................................................................149 6.1 6.2 Avian Evolution................................................................................................... 149 Birds and Eggs Entered Diets.............................................................................149 6.2.1 Pre-Homo sapiens’ Consumption of Birds and Eggs.......................... 149 6.2.2 H. sapiens’ Early Consumption of Birds and Eggs............................150 6.3 Overconsumption and Extinction...................................................................... 150 6.3.1
Dodo....................................................................................................... 150 6.3.2 Passenger Pigeon..................... ;...........................................................150 6.4 Bird and Egg Consumption in the Americas.................................................... 151 6.5 World Consumption of Birds and Eggs............................................................. 152 6.6 Poultry as Nourishment.......................................................................................152 6.6.1 Poultry as an Alternative to Beef and Pork.........................................152 6.6.2 Poultry’s Nutrient Density.................................................................... 152 6.6.3 Poultry, Nutrients, and Anemia............................................................153 6.7 Eastern Hemisphere.............................................................................................154 6.7.1 Chickens.................................................................................................154 6.7.2 Ducks...................................................................................................... 158 6.7.3 Poultry, Thailand, Vietnam, and Health............................................. 159 6.8 Western Hemisphere............................................................................................ 162 6.8.1 Turkeys in Pre-Columbian North America......................................... 162 6.8.2 Turkeys, Amerindians, and Health.......................................................166
Notes............................................................................................................................... 171
ix Contents Chapter 7 Dairy................................................................................................................................ 179 7.1 Common Dairy Products....................................................................................179 7.1.1 Milk........................................................................................................ 179 7.1.2 Cheese....................................................................................................182 7.1.3 Butter and Ghee.....................................................................................183 7.1.4 Ice Cream............................................................................................... 183 7.1.5 Yogurt.....................................................................................................184 7.2 Consumption over Nine Millennia....................................................................184 7.2.1 Dairying’s Origins.................................................................................184 7.2.2 Dairying in Africa.................................................................................184 7.2.3 The Mediterranean and Europe.......................................................... 184 7.2.4 The Middle Ages...................................................................................185 7.2.5 Europe after the Middle Ages..............................................................185 7.2.6 The Caribbean and North America..................................................... 186 7.2.7
Asia...................................... 186 7.3 Cheese and Health in Rural France................................................................... 187 7.3.1 French Cheesemaking.......................................................................... 187 7.3.2 Eighteenth-Century Poor Peasants...................................................... 187 7.3.3 Peasant Diets......................................................................................... 187 7.3.4 Inadequate Nourishment and Health................................................... 189 7.4 Urbanization, Industrialization, Milk, and Health.......................................... 190 7.4.1 Raw Milk and Pathogens.....................................................................190 7.4.2 Pasteurization........................................................................................192 7.4.3 Milk as Wholesome.............................................................................. 192 7.5 Dairy’s Health Effects Scrutinized.................................................................... 193 7.5.1 Dairy, Bones, and Teeth.......................................................................193 7.5.2 Western Diets and Calcium..................................................................193 7.5.3 Calcium Recommendations.................................................................193 7.5.4 Dairy and Heart Disease...................................................................... 194 7.5.5 Dairy and
Stature..................................................................................196 7.5.6 Recent Trends........................................................................................196 7.6 The Amish........................................................................................................... 196 7.6.1 Amish Origins.......................................................................................196 7.6.2 Dairying among Amish........................................................................ 197 7.6.3 Amish Foods besides Dairy.................................................................197 7.6.4 Demographic Interest in theAmish..................................................... 198 7.6.5 Amish Longevity...................................................................................198 7.7 Finland................................................................................................................. 199 7.7.1 Settlement and Economy.......................................................................199 7.7.2 Finnish Health.......................................................................................199 Notes...............................................................................................................................201 Chapter 8 Legumes.........................................................................................................................207 8.1 8.2 Terminology and Description.............................................................................207 Calories,
Nutrients, and Health.........................................................................208 8.2.1 Nutrient Density....................................................................................208 8.2.2 Peanuts’ Nutrients................................................................................ 208 8.2.3 Phaseolus Beans’ Calories and Fat.....................................................208 8.2.4 Soybeans’ Nutrients.............................................................................. 210
x Contents 8.2.5 Legumes’Non-Nutrients..................................................................... 210 8.2.6 Legumes as Inexpensive Protein........................................................ 210 8.2.7 Legumes and Mortality....................................................................... 211 8.3 Eastern Hemisphere Origins.............................................................................211 8.3.1 Pisuni sativum...................................................................................... 211 8.3.2 Glycine max.......................................................................................... 216 8.4 Western Hemisphere Origins........................................................................... 221 8.4.1 Phaseolus vulgaris, P. lunatus,P. acutifolius, andP. coccíneas....221 8.4.2 Arachis hypogaea................................................................................ 226 8.5 Legumes, Slaves, and Health............................................................................ 232 8.5.1 Legumes in Slave Diets.......................................................................232 8.5.2 Slaves’ Health....................................................................................... 232 8.5.3 Comparisons between Slaves and Free People................................. 233 Notes.............................................................................................................................. 234 Chapter 9
Nuts.................................................................................................................................241 9.1 9.2 9.3 Definition............................................................................................................ 241 Prehistory and History...................................................................................... 241 Consumption and Nutrition...............................................................................242 9.3.1 Nuts as Energy.....................................................................................242 9.3.2 Nuts as Nutrient Packages................................................................... 243 9.3.3 Chestnut Nutrients................................................................................243 9.3.4 Acorns’Tannins...................................................................................243 9.3.5 Comparison of Chestnuts and Acorns................................................244 9.4 Chestnuts............................................................................................................ 245 9.4.1 Origins and Antiquity......................................................................... 245 9.4.2 Pedology and Geography....................................................................246 9.4.3 Chestnuts in North America................................................................246 9.4.4 Chestnuts in Europe.............................................................................248 9.4.5 Chestnuts’
Problems.............................................................................248 9.4.6 Chestnuts and Health in France..........................................................249 9.5 Acorns.................................................................................................................. 253 9.5.1 Antiquity................................................................................................ 253 9.5.2 Acorns and Livestock...........................................................................254 9.5.3 Acorns in Eastern and Western Hemispheres....................................254 9.5.4 Acorns and Health in California.........................................................254 Notes...............................................................................................................................261 Chapter 10 Fat................................................................................................................................... 267 10.1 10.2 10.3 Fat as Dietary Component.................................................................................267 Speculation about the Amount of Fat in Preagricultural Diets......................268 10.2.1 Proponents of High Fat Intake........................................................... 268 10.2.2 Criticism of These Proponents’ Speculation..................................... 268 10.2.3 The Controversy over Fat Intake.........................................................272 Olive
Oil..............................................................................................................273 10.3.1 Olive Oil versus Most Vegetable Oils.................................................273 10.3.2 Origins of Oléiculture..........................................................................273 10.3.3 Oléiculture in Egypt............................................................................. 273 10.3.4 Oléiculture in Greece...........................................................................274
Contents χΐ 10.3.5 Oléiculture in the Roman Empire.......................................................274 10.3.6 Oléiculture in the Middle Ages........................................................... 276 10.3.7 Defense of Olive Oil.............................................................................276 10.3.8 Criticism of Olive Oil’s Defense.........................................................276 10.3.9 Olive Oil and Health in Roman Antiquity.........................................279 10.3.10 Olive Oil and Health in Crete..............................................................280 10.3.11 Olives, Olive Oil, and Health in Egypt.............................................. 282 10.3.12 Olive Oil and Health in Modern Greece............................................282 10.3.13 Olive Oil and Calories..........................................................................282 10.3.14 Olive Oil’s Nutrients.............................................................................283 10.3.15 Olive Oil and High Fat Diets...............................................................285 10.3.16 Olive Oil and Omega 9 Fatty Acids................................................... 286 10.3.17 Comparisons among Olive, Soybean, and Peanut Oils.................... 286 Notes.............................................................................................................................. 288 Chapter 11 Sweeteners: Honey, Sucrose, and High Fructose Corn Syrup..................................295 11.1
Honey...................................................................................................................295 11.1.1 Honeybees............................................................................................ 295 11.1.2 Honey as Luxury................................................................................. 296 11.1.3 Apiculture............................................................................................. 296 11.1.4 Honey ’s Early Prevalence.................................................................... 297 11.1.5 Honey, Nutrition, and Health............................................................. 297 11.2 Sucrose................................................................................................................ 299 11.2.1 Chemistry............................................................................................. 299 11.2.2 Biology of Craving...............................................................................300 11.2.3 Sugarcane............................................................................................. 300 11.2.4 Production and Prices..........................................................................300 11.2.5 Consumption, Nutrition, and Health..................................................301 11.3 High Fructose Corn Syrup (HFCS)................................................................... 310 11.3.1 Origins................................................................................................... 310 11.3.2 Competition between HFCS and
Sucrose...........................................311 11.3.3 Concerns about HFCS as Cause of Overweightand Obesity........... 311 11.3.4 Concerns about Many Causes of Overweight and Obesity besides HFCS........................................................................................313 11.3.5 HFCS, Overweight, and Obesity in the Netherlands........................313 11.3.6 HFCS, Overweight, and Obesity among Native Peoples..................314 Notes.............................................................................................................................. 315 Chapter 12 Grains............................................................................................................................ 323 12.1 Terminology....................................................................................................... 323 12.2 Evolution of Gymnosperms................................................................................323 12.3 Wheat...................................................................................................................323 12.3.1 Wheat and Barley in Southwestern Asia............................................ 323 12.3.2 Wheat’s Dispersal.................................................................................324 12.3.3 Wheat Belly and Grain Brain.............................................................. 325 12.3.4 Motorization Rather than Wheat as Cause of Obesity...................... 327 12.3.5 Contrast between Inactivity and Activity........................................... 329 12.3.6
Diminution in Wheat Intake............................................................... 329 12.3.7 Broad Criticisms That Grains Undermine Health.............................330
xii Contents 12.3.8 Gluten as Straw Man............................................................................330 12.3.9 The Obesity Epidemic as Context...................................................... 331 12.3.10 Calories and Nutrients in Grains........................................................ 331 12.3.11 Wheat around the World.....................................................................333 12.3.12 Milling................................................................................................... 335 12.4 Rice...................................................................................................................... 336 12.4.1 Rice in Asia...........................................................................................336 12.4.2 Rice in Africa and the Americas........................................................339 12.4.3 Rice, Milling, and Deficiency Diseases............................................. 340 12.5 Corn......................................................................................................................341 12.5.1 Origins and Dispersal........................................................................... 341 12.5.2 Corn in Amerindian Diets................................................................... 342 12.5.3 Corn and Amerindian Health.............................................................. 343 12.5.4 Corn, Caribbean Slaves, and Health.................................................. 344 12.5.5 Corn in
Europe..................................................................................... 344 12.5.6 Corn, China, and Population Increase............................................... 345 12.5.7 Corn in Africa.......................................................................................345 12.5.8 Corn and Pellagra................................................................................. 346 12.5.9 Corn and Kwashiorkor..........................................................................346 Notes...............................................................................................................................346 Chapter 13 Roots and Tubers............................................................................................................ 355 13.1 13.2 13.3 13.4 Definitions........................................................................................................... 355 Dietary Dissonance............................................................................................ 356 Roots.................................................................................................................... 356 13.3.1 Sweet Potato.......................................................................................... 356 13.3.2 Origins and Early Dispersal.................................................................357 13.3.3 Sweet Potatoes, New Guinea, and Health.......................................... 357 13.3.4 Europe’s Encounter with Sweet Potatoes........................................... 358 13.3.5 Sweet
Potatoes’ Post-Columbian Dispersal....................................... 358 13.3.6 Sweet Potatoes, Okinawa, and Health.................................................359 13.3.7 Sweet Potatoes North of Okinawa....................................................... 359 13.3.8 Divergent Opinions about Sweet Potatoes’ Nutriment...................... 359 13.3.9 Sweet Potatoes, Japan, and Large Populations................................... 361 13.3.10 Sweet Potatoes in North America....................................................... 361 13.3.11 Sweet Potatoes as World Food............................................................ 362 13.3.12 Cassava.................................................................................................. 363 13.3.13 Origins and Early Uses........................................................................363 13.3.14 Europe’s Encounter with Cassava....................................................... 363 13.3.15 Cassava in the Old World Tropics....................................................... 363 13.3.16 Cassava’s Inadequacies.........................................................................364 Tubers.................................................................................................................. 367 13.4.1 Potato......................................................................................................367 13.4.2 Potatoes and Large Populations in Precontact South America....... 367 13.4.3 Europe’s Encounter with the Potato....................................................369 13.4.4
Recognition of Potatoes’ Nutriment....................................................369 13.4.5 Potatoes Combated Scurvy..................................................................371 13.4.6 Barriers to Potatoes’ Adoption............................................................ 371 13.4.7 Potatoes Enlarged Populations andImproved Health........................ 372 13.4.8 Potatoes Reduced Famines and Mortality......................................... 375
xiii Contents 13.4.9 Potatoes Nourished Europe as Had No Previous Food..................... 376 13.4.10 Yams...................................................................................................... 378 13.4.11 Yams’ Domestication and Dispersal.................................................. 380 13.4.12 Yams’ Nutriment.................................................................................. 381 13.4.13 Yams, Yap Island, and Australia.........................................................382 Notes.............................................................................................................................. 382 Chapter 14 Fruits...............................................................................................................................391 14.1 14.2 14.3 14.4 14.5 14.6 Definition and Seed Dispersal.......................................................................... 391 Fruits and Primate Evolution.............................................................................391 Fruits’Critics...................................................................................................... 392 Fruits’ Ambiguousness...................................................................................... 394 Nutrients..............................................................................................................395 Dates.................................................................................................................... 397 14.6.1 Dates, Humanity, and
Domestication..................................................397 14.6.2 Dates, Arabs, and Bedouins................................................................ 399 14.6.3 Arab and Bedouin Health.................................................................... 401 14.7 Bananas.............................................................................................................. 405 14.7.1 Bananas and the Yanomami................................................................ 405 14.7.2 Yanomami Health.................................................................................407 Notes.............................................................................................................................. 410 Chapter 15 Vegetables........................................................................................................................417 15.1 Definition.............................................................................................................417 15.1.1 Imprecision and Confusion..................................................................417 15.1.2 Attempts to Define Vegetables............................................................ 418 15.2 Nutrition and Health.......................................................................................... 420 15.2.1 A Reputation as Healthful................................................................... 420 15.2.2 Vitamins and Minerals in Vegetables................................................ 420 15.3 Recommendations for Vegetable
Consumption.............................................. 421 15.4 Vegetables in Ancient Rome..............................................................................423 15.5 Vegetables as More Popular among Nutritionists than Public....................... 423 15.6 The Consensus Tested in Herculaneum...........................................................424 15.6.1 Suitability as Case Study..................................................................... 424 15.6.2 Sources of Evidence.............................................................................425 15.6.3 Diets...................................................................................................... 427 15.6.4 Health.....................................................................................................431 Notes................................................................................. 434 Chapter 16 Conclusion...................................................................................................................... 439 16.1 Diet and Civilization..........................................................................................439 16.2 Diet, Nutrition, Health, and Slimness..............................................................440 16.3 Factors That Govern Health..............................................................................442 16.4 Diet Depends on Context...................................................................................444
Notes.............................................................................................................................. 445 Bibliography........................................................................................................................................447 Index......................................................................................................................................................483
|
| adam_txt |
Contents List of Figures. xv List of Tables.xxi List of Graphs.xxv Preface.xxvii Acknowledgments. xxix Author. xxxi Chapter 1Introduction and Method. 1 1.1 The Status Quo.1 1.1.1 Problems amid Prosperity. 1 1.1.2 Belief That Diet Is at the Root of Modern Ailments.2 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health.3 1.1.4 The Search for Enlightened Dietary and Nutritional Advice.5 1.1.5 Dietary
Types.5 1.1.6 Absence of Consensus. 8 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition. 10 1.2.1 Types and Interpretation of Evidence. 12 1.2.2 Hypothesis Testing. 18 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition. 19 1.2.4 Examination of the Past on Its Own Terms. 21 Notes. 22 Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water.27 2.1 2.2 2.3 2.4 Macro- and Microlevel Consistency. 27 2.1.1 Expectation and Imperative of Consistency. 27 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency.27 Food
asEnergy. 28 2.2.1 Physics and Chemistry of Energy.29 2.2.2 The Body Uses Chemical Energy. 30 Carbohydrates.38 2.3.1 Sugars. 38 2.3.2 Starch.39 2.3.3 Fiber. 40 2.3.4 Glycémie Index.42 2.3.5 Glycogen. 42 2.3.6 Other Functions of Carbohydrates. 42 2.3.7 Carbohydrate Critics. 42 Fat. 43 2.4.1 Plants and Animals Store Energy Differently. 43 2.4.2 Lipids, Fat, and Oil. 43 2.4.3 Saturated
Fat.44 v
vi Contents 2.4.4 Unsaturated Fat.44 2.4.5 Lipids and Organic Solvents. 45 2.4.6 Fat: The Energy Densest Macronutrient. 45 2.4.7 Uses of Fat besides Energy. 45 2.4.8 Cholesterol and Its Regulation.46 2.4.9 Essential Fatty Acids.46 2.4.10 Fatty Foods.46 2.5 Protein. 47 2.5.1 Importance of Protein. 47 2.5.2 Recommended Protein Intake. 47 2.5.3 Protein Quantity versus Quality. 47 2.5.4 Protein Sources. 47 2.5.5 Inequalities and Protein Intake. 48 2.5.6 Protein’s Roles in the Body. 48 2.6 Minerals. 49 2.6.1 Need for
Minerals. 49 2.6.2 Characteristics of Minerals. 49 2.6.3 Sodium, Chlorine, and Table Salt. 49 2.6.4 Minerals Interact with Other Nutrients. 49 2.6.5 Sources of Minerals.51 2.7 Vitamins.51 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone.51 2.7.2 Fat-Soluble Vitamins.52 2.7.3 Water-Soluble Vitamins.53 2.7.4 Vitamin Deficiency Diseases.53 2.8 Phytochemicals. 54 2.9 Water.55 Notes. 56 Chapter 3 Changing Circumstances and Diets. 61 3.1 3.2 3.3 3.4 3.5
Autotrophs.61 Heterotrophs.61 3.2.1 Disadvantages.61 3.2.2 Classification of Heterotrophs.61 Human Adaptations for Omnivory and Eclecticism.62 Dietary Breadth. 62 3.4.1 The Role of Choice in Dietary Breadth.62 3.4.2 The Role of Preferences in Dietary Breadth.62 3.4.3 The Role of Inequalities in Dietary Breadth.63 3.4.4 The Role of Several Factors in Dietary Breadth.64 Primate Origins, Evolution, and Diets.65 3.5.1 Primate Characteristics.65 3.5.2 The Necessity of Comparing Kindred Primates. 65 3.5.3 Degree of Relatedness and Definition of Species. 65 3.5.4 The Value of Comparison between Humans and Extinct Peoples and between Humans and Apes.66 3.5.5 Early Primates and Their
Diets.66 3.5.6 Bipedalism and Food Acquisition.68 3.5.7 Australopithecine and Paranthropus Origins, Evolution, and Diets.69
vii Contents 3.5.8 Homo habilis and Homo rudolfensis: Origins, Evolution, and Diets.70 3.5.9 Homo erectus, Globalism, and Diets.72 3.5.10 Archaic H. sapiens: Origins, Evolution, and Diets.72 3.5.11 Modern H. sapiens՛. Origins, Evolution, and Diets. 73 3.5.12 From Food Acquisition to Food Production. 75 3.5.13 The Debate over Agriculture and Animal Husbandry.82 3.5.14 Agriculture and Animal Husbandry in Perspective. 85 Notes. 85 Chapter 4 Meat. 91 4.1 4.2 4.3 4.4 4.5 Ubiquity of Meat. 91 Types of Meat. 91 Economics, Biology, Psychology, and History.93 Origins of Meat Consumption.94 Debate about Meat’s Healthfulness. 95 4.5.1 Context. 95
4.5.2 Meat in the Western Diet. 96 4.5.3 Meat and Longevity.96 4.5.4 Meat and Lifestyle.98 4.6 Meat in Ancient Egypt. 98 4.6.1 Egypt as Case Study.98 4.6.2 Egypt’s Geography.98 4.6.3 Egypt’s Settlement by Hunter-Gatherers. 99 4.6.4 Transition to Agriculture and Animal Husbandry. 99 4.6.5 Literary and Artistic Evidence of the Past.99 4.6.6 Literary Evidence of Diets. 99 4.6.7 Mummies as Evidence of Diets. 100 4.7 Meat in North America.104 4.7.1 North America’s Settlement. 104 4.7.2 North American Bison.104 4.7.3 Humans on the Great Plains.105 4.7.4 Health on the Great
Plains.107 4.7.5 Meat and Health in North America.Ill 4.8 Meat in Twentieth-Century Paraguay. Ill 4.8.1 Settlement of South America. Ill 4.8.2 The Ache in Paraguay.Ill 4.8.3 Ache Diets.112 4.8.4 Ache Health.112 4.9 Meat in Perspective.113 Notes.114 Chapter 5 Fish and Shellfish. 121 5.1 5.2 5.3 5.4 Antiquity of Fish.121 Fish Consumption among Primates and Early Humans. 122 5.2.1 Pre-Human Fish Consumption. 122 5.2.2 Role of Fish in Human Evolution. 122 Fishing and
Humanity. 123 Fish and Shellfish Consumption in Modernity. 125 5.4.1 Geography and Economics of Consumption.125
viii Contents 5.4.2 Nutrients in Fish. 125 5.4.3 Nutrients in Shellfish. 126 5.4.4 Aquaculture and Nutrients.128 5.4.5 History and Opinions about Aquaculture.129 5.4.6 Fish Consumption and Longevity. 129 5.5 Alaska, Canada, Greenland, and the Pacific Northwest. 129 5.5.1 Distribution of Fish in Alaska, Canada, Greenland, and the Pacific Northwest. 129 5.5.2 Human Migrations into North America. 130 5.5.3 Role of Geography and Climate in Fishing in Alaska, Canada, Greenland, and the Pacific Northwest. 130 5.5.4 Fishing Supplied Much More Food than Gathering. 130 5.5.5 Overhunting Increased Reliance on Fish. 131 5.5.6 Fish Species Central to Amerindian Diets. 132 5.5.7 Fish Targeted throughout the Year.132 5.5.8 Health in Alaska, Canada, Greenland, and the Pacific Northwest. 133 5.6 Great
Britain.136 5.6.1 Geography and Settlement.136 5.6.2 Centrality of Fishing in Earliest Times and Antiquity. 136 5.6.3 Fishing in the Middle Ages.137 5.6.4 Consumption of Salted Fish. 137 5.6.5 Increasing Demand for Fish and Shellfish. 138 5.6.6 Dietary Trends. 140 5.6.7 Health in Britain.140 Notes. 142 Chapter 6 Poultry and Eggs.149 6.1 6.2 Avian Evolution. 149 Birds and Eggs Entered Diets.149 6.2.1 Pre-Homo sapiens’ Consumption of Birds and Eggs. 149 6.2.2 H. sapiens’ Early Consumption of Birds and Eggs.150 6.3 Overconsumption and Extinction. 150 6.3.1
Dodo. 150 6.3.2 Passenger Pigeon. ;.150 6.4 Bird and Egg Consumption in the Americas. 151 6.5 World Consumption of Birds and Eggs. 152 6.6 Poultry as Nourishment.152 6.6.1 Poultry as an Alternative to Beef and Pork.152 6.6.2 Poultry’s Nutrient Density. 152 6.6.3 Poultry, Nutrients, and Anemia.153 6.7 Eastern Hemisphere.154 6.7.1 Chickens.154 6.7.2 Ducks. 158 6.7.3 Poultry, Thailand, Vietnam, and Health. 159 6.8 Western Hemisphere. 162 6.8.1 Turkeys in Pre-Columbian North America. 162 6.8.2 Turkeys, Amerindians, and Health.166
Notes. 171
ix Contents Chapter 7 Dairy. 179 7.1 Common Dairy Products.179 7.1.1 Milk. 179 7.1.2 Cheese.182 7.1.3 Butter and Ghee.183 7.1.4 Ice Cream. 183 7.1.5 Yogurt.184 7.2 Consumption over Nine Millennia.184 7.2.1 Dairying’s Origins.184 7.2.2 Dairying in Africa.184 7.2.3 The Mediterranean and Europe. 184 7.2.4 The Middle Ages.185 7.2.5 Europe after the Middle Ages.185 7.2.6 The Caribbean and North America. 186 7.2.7
Asia. 186 7.3 Cheese and Health in Rural France. 187 7.3.1 French Cheesemaking. 187 7.3.2 Eighteenth-Century Poor Peasants. 187 7.3.3 Peasant Diets. 187 7.3.4 Inadequate Nourishment and Health. 189 7.4 Urbanization, Industrialization, Milk, and Health. 190 7.4.1 Raw Milk and Pathogens.190 7.4.2 Pasteurization.192 7.4.3 Milk as Wholesome. 192 7.5 Dairy’s Health Effects Scrutinized. 193 7.5.1 Dairy, Bones, and Teeth.193 7.5.2 Western Diets and Calcium.193 7.5.3 Calcium Recommendations.193 7.5.4 Dairy and Heart Disease. 194 7.5.5 Dairy and
Stature.196 7.5.6 Recent Trends.196 7.6 The Amish. 196 7.6.1 Amish Origins.196 7.6.2 Dairying among Amish. 197 7.6.3 Amish Foods besides Dairy.197 7.6.4 Demographic Interest in theAmish. 198 7.6.5 Amish Longevity.198 7.7 Finland. 199 7.7.1 Settlement and Economy.199 7.7.2 Finnish Health.199 Notes.201 Chapter 8 Legumes.207 8.1 8.2 Terminology and Description.207 Calories,
Nutrients, and Health.208 8.2.1 Nutrient Density.208 8.2.2 Peanuts’ Nutrients. 208 8.2.3 Phaseolus Beans’ Calories and Fat.208 8.2.4 Soybeans’ Nutrients. 210
x Contents 8.2.5 Legumes’Non-Nutrients. 210 8.2.6 Legumes as Inexpensive Protein. 210 8.2.7 Legumes and Mortality. 211 8.3 Eastern Hemisphere Origins.211 8.3.1 Pisuni sativum. 211 8.3.2 Glycine max. 216 8.4 Western Hemisphere Origins. 221 8.4.1 Phaseolus vulgaris, P. lunatus,P. acutifolius, andP. coccíneas.221 8.4.2 Arachis hypogaea. 226 8.5 Legumes, Slaves, and Health. 232 8.5.1 Legumes in Slave Diets.232 8.5.2 Slaves’ Health. 232 8.5.3 Comparisons between Slaves and Free People. 233 Notes. 234 Chapter 9
Nuts.241 9.1 9.2 9.3 Definition. 241 Prehistory and History. 241 Consumption and Nutrition.242 9.3.1 Nuts as Energy.242 9.3.2 Nuts as Nutrient Packages. 243 9.3.3 Chestnut Nutrients.243 9.3.4 Acorns’Tannins.243 9.3.5 Comparison of Chestnuts and Acorns.244 9.4 Chestnuts. 245 9.4.1 Origins and Antiquity. 245 9.4.2 Pedology and Geography.246 9.4.3 Chestnuts in North America.246 9.4.4 Chestnuts in Europe.248 9.4.5 Chestnuts’
Problems.248 9.4.6 Chestnuts and Health in France.249 9.5 Acorns. 253 9.5.1 Antiquity. 253 9.5.2 Acorns and Livestock.254 9.5.3 Acorns in Eastern and Western Hemispheres.254 9.5.4 Acorns and Health in California.254 Notes.261 Chapter 10 Fat. 267 10.1 10.2 10.3 Fat as Dietary Component.267 Speculation about the Amount of Fat in Preagricultural Diets.268 10.2.1 Proponents of High Fat Intake. 268 10.2.2 Criticism of These Proponents’ Speculation. 268 10.2.3 The Controversy over Fat Intake.272 Olive
Oil.273 10.3.1 Olive Oil versus Most Vegetable Oils.273 10.3.2 Origins of Oléiculture.273 10.3.3 Oléiculture in Egypt. 273 10.3.4 Oléiculture in Greece.274
Contents χΐ 10.3.5 Oléiculture in the Roman Empire.274 10.3.6 Oléiculture in the Middle Ages. 276 10.3.7 Defense of Olive Oil.276 10.3.8 Criticism of Olive Oil’s Defense.276 10.3.9 Olive Oil and Health in Roman Antiquity.279 10.3.10 Olive Oil and Health in Crete.280 10.3.11 Olives, Olive Oil, and Health in Egypt. 282 10.3.12 Olive Oil and Health in Modern Greece.282 10.3.13 Olive Oil and Calories.282 10.3.14 Olive Oil’s Nutrients.283 10.3.15 Olive Oil and High Fat Diets.285 10.3.16 Olive Oil and Omega 9 Fatty Acids. 286 10.3.17 Comparisons among Olive, Soybean, and Peanut Oils. 286 Notes. 288 Chapter 11 Sweeteners: Honey, Sucrose, and High Fructose Corn Syrup.295 11.1
Honey.295 11.1.1 Honeybees. 295 11.1.2 Honey as Luxury. 296 11.1.3 Apiculture. 296 11.1.4 Honey ’s Early Prevalence. 297 11.1.5 Honey, Nutrition, and Health. 297 11.2 Sucrose. 299 11.2.1 Chemistry. 299 11.2.2 Biology of Craving.300 11.2.3 Sugarcane. 300 11.2.4 Production and Prices.300 11.2.5 Consumption, Nutrition, and Health.301 11.3 High Fructose Corn Syrup (HFCS). 310 11.3.1 Origins. 310 11.3.2 Competition between HFCS and
Sucrose.311 11.3.3 Concerns about HFCS as Cause of Overweightand Obesity. 311 11.3.4 Concerns about Many Causes of Overweight and Obesity besides HFCS.313 11.3.5 HFCS, Overweight, and Obesity in the Netherlands.313 11.3.6 HFCS, Overweight, and Obesity among Native Peoples.314 Notes. 315 Chapter 12 Grains. 323 12.1 Terminology. 323 12.2 Evolution of Gymnosperms.323 12.3 Wheat.323 12.3.1 Wheat and Barley in Southwestern Asia. 323 12.3.2 Wheat’s Dispersal.324 12.3.3 Wheat Belly and Grain Brain. 325 12.3.4 Motorization Rather than Wheat as Cause of Obesity. 327 12.3.5 Contrast between Inactivity and Activity. 329 12.3.6
Diminution in Wheat Intake. 329 12.3.7 Broad Criticisms That Grains Undermine Health.330
xii Contents 12.3.8 Gluten as Straw Man.330 12.3.9 The Obesity Epidemic as Context. 331 12.3.10 Calories and Nutrients in Grains. 331 12.3.11 Wheat around the World.333 12.3.12 Milling. 335 12.4 Rice. 336 12.4.1 Rice in Asia.336 12.4.2 Rice in Africa and the Americas.339 12.4.3 Rice, Milling, and Deficiency Diseases. 340 12.5 Corn.341 12.5.1 Origins and Dispersal. 341 12.5.2 Corn in Amerindian Diets. 342 12.5.3 Corn and Amerindian Health. 343 12.5.4 Corn, Caribbean Slaves, and Health. 344 12.5.5 Corn in
Europe. 344 12.5.6 Corn, China, and Population Increase. 345 12.5.7 Corn in Africa.345 12.5.8 Corn and Pellagra. 346 12.5.9 Corn and Kwashiorkor.346 Notes.346 Chapter 13 Roots and Tubers. 355 13.1 13.2 13.3 13.4 Definitions. 355 Dietary Dissonance. 356 Roots. 356 13.3.1 Sweet Potato. 356 13.3.2 Origins and Early Dispersal.357 13.3.3 Sweet Potatoes, New Guinea, and Health. 357 13.3.4 Europe’s Encounter with Sweet Potatoes. 358 13.3.5 Sweet
Potatoes’ Post-Columbian Dispersal. 358 13.3.6 Sweet Potatoes, Okinawa, and Health.359 13.3.7 Sweet Potatoes North of Okinawa. 359 13.3.8 Divergent Opinions about Sweet Potatoes’ Nutriment. 359 13.3.9 Sweet Potatoes, Japan, and Large Populations. 361 13.3.10 Sweet Potatoes in North America. 361 13.3.11 Sweet Potatoes as World Food. 362 13.3.12 Cassava. 363 13.3.13 Origins and Early Uses.363 13.3.14 Europe’s Encounter with Cassava. 363 13.3.15 Cassava in the Old World Tropics. 363 13.3.16 Cassava’s Inadequacies.364 Tubers. 367 13.4.1 Potato.367 13.4.2 Potatoes and Large Populations in Precontact South America. 367 13.4.3 Europe’s Encounter with the Potato.369 13.4.4
Recognition of Potatoes’ Nutriment.369 13.4.5 Potatoes Combated Scurvy.371 13.4.6 Barriers to Potatoes’ Adoption. 371 13.4.7 Potatoes Enlarged Populations andImproved Health. 372 13.4.8 Potatoes Reduced Famines and Mortality. 375
xiii Contents 13.4.9 Potatoes Nourished Europe as Had No Previous Food. 376 13.4.10 Yams. 378 13.4.11 Yams’ Domestication and Dispersal. 380 13.4.12 Yams’ Nutriment. 381 13.4.13 Yams, Yap Island, and Australia.382 Notes. 382 Chapter 14 Fruits.391 14.1 14.2 14.3 14.4 14.5 14.6 Definition and Seed Dispersal. 391 Fruits and Primate Evolution.391 Fruits’Critics. 392 Fruits’ Ambiguousness. 394 Nutrients.395 Dates. 397 14.6.1 Dates, Humanity, and
Domestication.397 14.6.2 Dates, Arabs, and Bedouins. 399 14.6.3 Arab and Bedouin Health. 401 14.7 Bananas. 405 14.7.1 Bananas and the Yanomami. 405 14.7.2 Yanomami Health.407 Notes. 410 Chapter 15 Vegetables.417 15.1 Definition.417 15.1.1 Imprecision and Confusion.417 15.1.2 Attempts to Define Vegetables. 418 15.2 Nutrition and Health. 420 15.2.1 A Reputation as Healthful. 420 15.2.2 Vitamins and Minerals in Vegetables. 420 15.3 Recommendations for Vegetable
Consumption. 421 15.4 Vegetables in Ancient Rome.423 15.5 Vegetables as More Popular among Nutritionists than Public. 423 15.6 The Consensus Tested in Herculaneum.424 15.6.1 Suitability as Case Study. 424 15.6.2 Sources of Evidence.425 15.6.3 Diets. 427 15.6.4 Health.431 Notes. 434 Chapter 16 Conclusion. 439 16.1 Diet and Civilization.439 16.2 Diet, Nutrition, Health, and Slimness.440 16.3 Factors That Govern Health.442 16.4 Diet Depends on Context.444
Notes. 445 Bibliography.447 Index.483 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Cumo, Christopher |
| author_GND | (DE-588)1231822007 |
| author_facet | Cumo, Christopher |
| author_role | aut |
| author_sort | Cumo, Christopher |
| author_variant | c c cc |
| building | Verbundindex |
| bvnumber | BV047192771 |
| classification_rvk | ZE 40300 |
| contents | Chapter 1 Introduction and Method -- 1.1 The Status Quo -- 1.1.1 Problems amid Prosperity -- 1.1.2 Belief That Diet Is at the Root of Modern Ailments -- 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health -- 1.1.4 The Search for Enlightened Dietary and Nutritional Advice -- 1.1.5 Dietary Types -- 1.1.6 Absence of Consensus; 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.1 Types and Interpretation of Evidence -- 1.2.2 Hypothesis Testing -- 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.4 Examination of the Past on Its Own Terms -- Notes -- Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water -- 2.1 Macro- and Microlevel Consistency -- 2.1.1 Expectation and Imperative of Consistency; 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency -- 2.2 Food as Energy -- 2.2.1 Physics and Chemistry of Energy -- 2.2.2 The Body Uses Chemical Energy -- 2.3 Carbohydrates -- 2.3.1 Sugars -- 2.3.2 Starch -- 2.3.3 Fiber -- 2.3.4 Glycemic Index -- 2.3.5 Glycogen -- 2.3.6 Other Functions of Carbohydrates -- 2.3.7 Carbohydrate Critics -- 2.4 Fat -- 2.4.1 Plants and Animals Store Energy Differently -- 2.4.2 Lipids, Fat, and Oil -- 2.4.3 Saturated Fat -- 2.4.4 Unsaturated Fat -- 2.4.5 Lipids and Organic Solvents -- 2.4.6 Fat: The Energy Densest Macronutrient; 2.4.7 Uses of Fat besides Energy -- 2.4.8 Cholesterol and Its Regulation -- 2.4.9 Essential Fatty Acids -- 2.4.10 Fatty Foods -- 2.5 Protein -- 2.5.1 Importance of Protein -- 2.5.2 Recommended Protein Intake -- 2.5.3 Protein Quantity versus Quality -- 2.5.4 Protein Sources -- 2.5.5 Inequalities and Protein Intake -- 2.5.6 Protein's Roles in the Body -- 2.6 Minerals -- 2.6.1 Need for Minerals -- 2.6.2 Characteristics of Minerals -- 2.6.3 Sodium, Chlorine, and Table Salt -- 2.6.4 Minerals Interact with Other Nutrients -- 2.6.5 Sources of Minerals -- 2.7 Vitamins; 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone -- 2.7.2 Fat-Soluble Vitamins -- 2.7.3 Water-Soluble Vitamins -- 2.7.4 Vitamin Deficiency Diseases -- 2.8 Phytochemicals -- 2.9 Water -- Notes -- Chapter 3 Changing Circumstances and Diets -- 3.1 Autotrophs -- 3.2 Heterotrophs -- 3.2.1 Disadvantages -- 3.2.2 Classification of Heterotrophs -- 3.3 Human Adaptations for Omnivory and Eclecticism -- 3.4 Dietary Breadth -- 3.4.1 The Role of Choice in Dietary Breadth -- 3.4.2 The Role of Preferences in Dietary Breadth -- 3.4.3 The Role of Inequalities in Dietary Breadth |
| ctrlnum | (OCoLC)1249666547 (DE-599)BVBBV047192771 |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| era | Vor- und Frühgeschichte gnd |
| era_facet | Vor- und Frühgeschichte |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>06084nam a2200577 c 4500</leader><controlfield tag="001">BV047192771</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20230629 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">210312s2021 a||| b||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780367235987</subfield><subfield code="c">pbk</subfield><subfield code="9">978-0-367-23598-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780367236090</subfield><subfield code="c">hbk</subfield><subfield code="9">978-0-367-23609-0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1249666547</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV047192771</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-11</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ALT</subfield><subfield code="q">DE-12</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ZE 40300</subfield><subfield code="0">(DE-625)164309:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Cumo, Christopher</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)1231822007</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Ancestral diets and nutrition</subfield><subfield code="c">Christopher Cumo</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boca Raton ; London ; New York</subfield><subfield code="b">CRC Press, Taylor & Francis Group</subfield><subfield code="c">2021</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xxxi, 488 Seiten</subfield><subfield code="b">Illustrationen</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Chapter 1 Introduction and Method -- 1.1 The Status Quo -- 1.1.1 Problems amid Prosperity -- 1.1.2 Belief That Diet Is at the Root of Modern Ailments -- 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health -- 1.1.4 The Search for Enlightened Dietary and Nutritional Advice -- 1.1.5 Dietary Types -- 1.1.6 Absence of Consensus; 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.1 Types and Interpretation of Evidence -- 1.2.2 Hypothesis Testing -- 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.4 Examination of the Past on Its Own Terms -- Notes -- Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water -- 2.1 Macro- and Microlevel Consistency -- 2.1.1 Expectation and Imperative of Consistency; 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency -- 2.2 Food as Energy -- </subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">2.2.1 Physics and Chemistry of Energy -- 2.2.2 The Body Uses Chemical Energy -- 2.3 Carbohydrates -- 2.3.1 Sugars -- 2.3.2 Starch -- 2.3.3 Fiber -- 2.3.4 Glycemic Index -- 2.3.5 Glycogen -- 2.3.6 Other Functions of Carbohydrates -- 2.3.7 Carbohydrate Critics -- 2.4 Fat -- 2.4.1 Plants and Animals Store Energy Differently -- 2.4.2 Lipids, Fat, and Oil -- 2.4.3 Saturated Fat -- 2.4.4 Unsaturated Fat -- 2.4.5 Lipids and Organic Solvents -- 2.4.6 Fat: The Energy Densest Macronutrient; 2.4.7 Uses of Fat besides Energy -- 2.4.8 Cholesterol and Its Regulation -- 2.4.9 Essential Fatty Acids -- 2.4.10 Fatty Foods -- 2.5 Protein -- 2.5.1 Importance of Protein -- 2.5.2 Recommended Protein Intake -- 2.5.3 Protein Quantity versus Quality -- 2.5.4 Protein Sources -- 2.5.5 Inequalities and Protein Intake -- 2.5.6 Protein's Roles in the Body -- 2.6 Minerals -- 2.6.1 Need for Minerals -- 2.6.2 Characteristics of Minerals -- 2.6.3 Sodium, Chlorine, and Table Salt -- </subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">2.6.4 Minerals Interact with Other Nutrients -- 2.6.5 Sources of Minerals -- 2.7 Vitamins; 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone -- 2.7.2 Fat-Soluble Vitamins -- 2.7.3 Water-Soluble Vitamins -- 2.7.4 Vitamin Deficiency Diseases -- 2.8 Phytochemicals -- 2.9 Water -- Notes -- Chapter 3 Changing Circumstances and Diets -- 3.1 Autotrophs -- 3.2 Heterotrophs -- 3.2.1 Disadvantages -- 3.2.2 Classification of Heterotrophs -- 3.3 Human Adaptations for Omnivory and Eclecticism -- 3.4 Dietary Breadth -- 3.4.1 The Role of Choice in Dietary Breadth -- 3.4.2 The Role of Preferences in Dietary Breadth -- 3.4.3 The Role of Inequalities in Dietary Breadth</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples' health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers' next meal through recommendations of what to eat and what to avoid</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Vor- und Frühgeschichte</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Gesundheit</subfield><subfield code="0">(DE-588)4020754-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ernährung</subfield><subfield code="0">(DE-588)4015332-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Prehistoric peoples / Food</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Prehistoric peoples / Food</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">History</subfield></datafield><datafield tag="688" ind1=" " ind2="7"><subfield code="a">Ernährung & Küchenwesen</subfield><subfield code="0">(DE-2581)TH000005926</subfield><subfield code="2">gbd</subfield></datafield><datafield tag="688" ind1=" " ind2="7"><subfield code="a">Diätetik (Ernährung)</subfield><subfield code="0">(DE-2581)TH000005952</subfield><subfield code="2">gbd</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Ernährung</subfield><subfield code="0">(DE-588)4015332-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Gesundheit</subfield><subfield code="0">(DE-588)4020754-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Vor- und Frühgeschichte</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe, ebk</subfield><subfield code="z">978-0-429-28071-9</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung BSB München - ADAM Catalogue Enrichment</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032597935&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="n">gbd</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">BSB_NED_20210423</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">gbd_4_2105</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-032597935</subfield></datafield><datafield tag="942" ind1="1" ind2="1"><subfield code="c">306.09</subfield><subfield code="e">22/bsb</subfield><subfield code="f">0901</subfield></datafield></record></collection> |
| id | DE-604.BV047192771 |
| illustrated | Illustrated |
| index_date | 2024-07-03T16:48:33Z |
| indexdate | 2024-07-10T09:05:14Z |
| institution | BVB |
| isbn | 9780367235987 9780367236090 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032597935 |
| oclc_num | 1249666547 |
| open_access_boolean | |
| owner | DE-12 DE-11 |
| owner_facet | DE-12 DE-11 |
| physical | xxxi, 488 Seiten Illustrationen |
| psigel | BSB_NED_20210423 gbd_4_2105 |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | CRC Press, Taylor & Francis Group |
| record_format | marc |
| spelling | Cumo, Christopher Verfasser (DE-588)1231822007 aut Ancestral diets and nutrition Christopher Cumo Boca Raton ; London ; New York CRC Press, Taylor & Francis Group 2021 xxxi, 488 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier Chapter 1 Introduction and Method -- 1.1 The Status Quo -- 1.1.1 Problems amid Prosperity -- 1.1.2 Belief That Diet Is at the Root of Modern Ailments -- 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health -- 1.1.4 The Search for Enlightened Dietary and Nutritional Advice -- 1.1.5 Dietary Types -- 1.1.6 Absence of Consensus; 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.1 Types and Interpretation of Evidence -- 1.2.2 Hypothesis Testing -- 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.4 Examination of the Past on Its Own Terms -- Notes -- Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water -- 2.1 Macro- and Microlevel Consistency -- 2.1.1 Expectation and Imperative of Consistency; 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency -- 2.2 Food as Energy -- 2.2.1 Physics and Chemistry of Energy -- 2.2.2 The Body Uses Chemical Energy -- 2.3 Carbohydrates -- 2.3.1 Sugars -- 2.3.2 Starch -- 2.3.3 Fiber -- 2.3.4 Glycemic Index -- 2.3.5 Glycogen -- 2.3.6 Other Functions of Carbohydrates -- 2.3.7 Carbohydrate Critics -- 2.4 Fat -- 2.4.1 Plants and Animals Store Energy Differently -- 2.4.2 Lipids, Fat, and Oil -- 2.4.3 Saturated Fat -- 2.4.4 Unsaturated Fat -- 2.4.5 Lipids and Organic Solvents -- 2.4.6 Fat: The Energy Densest Macronutrient; 2.4.7 Uses of Fat besides Energy -- 2.4.8 Cholesterol and Its Regulation -- 2.4.9 Essential Fatty Acids -- 2.4.10 Fatty Foods -- 2.5 Protein -- 2.5.1 Importance of Protein -- 2.5.2 Recommended Protein Intake -- 2.5.3 Protein Quantity versus Quality -- 2.5.4 Protein Sources -- 2.5.5 Inequalities and Protein Intake -- 2.5.6 Protein's Roles in the Body -- 2.6 Minerals -- 2.6.1 Need for Minerals -- 2.6.2 Characteristics of Minerals -- 2.6.3 Sodium, Chlorine, and Table Salt -- 2.6.4 Minerals Interact with Other Nutrients -- 2.6.5 Sources of Minerals -- 2.7 Vitamins; 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone -- 2.7.2 Fat-Soluble Vitamins -- 2.7.3 Water-Soluble Vitamins -- 2.7.4 Vitamin Deficiency Diseases -- 2.8 Phytochemicals -- 2.9 Water -- Notes -- Chapter 3 Changing Circumstances and Diets -- 3.1 Autotrophs -- 3.2 Heterotrophs -- 3.2.1 Disadvantages -- 3.2.2 Classification of Heterotrophs -- 3.3 Human Adaptations for Omnivory and Eclecticism -- 3.4 Dietary Breadth -- 3.4.1 The Role of Choice in Dietary Breadth -- 3.4.2 The Role of Preferences in Dietary Breadth -- 3.4.3 The Role of Inequalities in Dietary Breadth Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples' health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers' next meal through recommendations of what to eat and what to avoid Vor- und Frühgeschichte gnd rswk-swf Gesundheit (DE-588)4020754-7 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Prehistoric peoples / Food Nutrition / History Nutrition History Ernährung & Küchenwesen (DE-2581)TH000005926 gbd Diätetik (Ernährung) (DE-2581)TH000005952 gbd Ernährung (DE-588)4015332-0 s Gesundheit (DE-588)4020754-7 s Vor- und Frühgeschichte z DE-604 Erscheint auch als Online-Ausgabe, ebk 978-0-429-28071-9 Digitalisierung BSB München - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032597935&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Cumo, Christopher Ancestral diets and nutrition Chapter 1 Introduction and Method -- 1.1 The Status Quo -- 1.1.1 Problems amid Prosperity -- 1.1.2 Belief That Diet Is at the Root of Modern Ailments -- 1.1.3 Hunter-Gatherers as Models of Sound Nutrition and Health -- 1.1.4 The Search for Enlightened Dietary and Nutritional Advice -- 1.1.5 Dietary Types -- 1.1.6 Absence of Consensus; 1.2 An Alternative to the Status Quo: A Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.1 Types and Interpretation of Evidence -- 1.2.2 Hypothesis Testing -- 1.2.3 Limitations of a Prehistorical and Historical Approach to Diet and Nutrition -- 1.2.4 Examination of the Past on Its Own Terms -- Notes -- Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water -- 2.1 Macro- and Microlevel Consistency -- 2.1.1 Expectation and Imperative of Consistency; 2.1.2 Investigation of Scurvy as Example of Macro- and Microlevel Consistency -- 2.2 Food as Energy -- 2.2.1 Physics and Chemistry of Energy -- 2.2.2 The Body Uses Chemical Energy -- 2.3 Carbohydrates -- 2.3.1 Sugars -- 2.3.2 Starch -- 2.3.3 Fiber -- 2.3.4 Glycemic Index -- 2.3.5 Glycogen -- 2.3.6 Other Functions of Carbohydrates -- 2.3.7 Carbohydrate Critics -- 2.4 Fat -- 2.4.1 Plants and Animals Store Energy Differently -- 2.4.2 Lipids, Fat, and Oil -- 2.4.3 Saturated Fat -- 2.4.4 Unsaturated Fat -- 2.4.5 Lipids and Organic Solvents -- 2.4.6 Fat: The Energy Densest Macronutrient; 2.4.7 Uses of Fat besides Energy -- 2.4.8 Cholesterol and Its Regulation -- 2.4.9 Essential Fatty Acids -- 2.4.10 Fatty Foods -- 2.5 Protein -- 2.5.1 Importance of Protein -- 2.5.2 Recommended Protein Intake -- 2.5.3 Protein Quantity versus Quality -- 2.5.4 Protein Sources -- 2.5.5 Inequalities and Protein Intake -- 2.5.6 Protein's Roles in the Body -- 2.6 Minerals -- 2.6.1 Need for Minerals -- 2.6.2 Characteristics of Minerals -- 2.6.3 Sodium, Chlorine, and Table Salt -- 2.6.4 Minerals Interact with Other Nutrients -- 2.6.5 Sources of Minerals -- 2.7 Vitamins; 2.7.1 Inadequacy of Carbohydrates, Fat, Protein, and Minerals Alone -- 2.7.2 Fat-Soluble Vitamins -- 2.7.3 Water-Soluble Vitamins -- 2.7.4 Vitamin Deficiency Diseases -- 2.8 Phytochemicals -- 2.9 Water -- Notes -- Chapter 3 Changing Circumstances and Diets -- 3.1 Autotrophs -- 3.2 Heterotrophs -- 3.2.1 Disadvantages -- 3.2.2 Classification of Heterotrophs -- 3.3 Human Adaptations for Omnivory and Eclecticism -- 3.4 Dietary Breadth -- 3.4.1 The Role of Choice in Dietary Breadth -- 3.4.2 The Role of Preferences in Dietary Breadth -- 3.4.3 The Role of Inequalities in Dietary Breadth Gesundheit (DE-588)4020754-7 gnd Ernährung (DE-588)4015332-0 gnd |
| subject_GND | (DE-588)4020754-7 (DE-588)4015332-0 |
| title | Ancestral diets and nutrition |
| title_auth | Ancestral diets and nutrition |
| title_exact_search | Ancestral diets and nutrition |
| title_exact_search_txtP | Ancestral diets and nutrition |
| title_full | Ancestral diets and nutrition Christopher Cumo |
| title_fullStr | Ancestral diets and nutrition Christopher Cumo |
| title_full_unstemmed | Ancestral diets and nutrition Christopher Cumo |
| title_short | Ancestral diets and nutrition |
| title_sort | ancestral diets and nutrition |
| topic | Gesundheit (DE-588)4020754-7 gnd Ernährung (DE-588)4015332-0 gnd |
| topic_facet | Gesundheit Ernährung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032597935&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT cumochristopher ancestraldietsandnutrition |