Is our genetics adapted to culinary arts ?

his simple question calls into question not only the culinary tradition, but more seriously the nutritional sciences, even part of medicine. It draws on all scientific knowledge and leads to an incalculable number of questions relating to the human condition. However, it turns out that instinctotherapy is currently the only theory that attempts to answer empirically and scientifically to all of these questions.

To get around the problem of human nutrition and the dietary and medical errors specific to the culinary reference system: MANGER VRAI

The situation in medicine and dietetics is much like that of a mechanic who would be asked for repairs or maintenance advice for an engine, when no one would know exactly what fuel it was used for. built. He would be mistaken as well in the theoretical considerations on the cause of the breakdown, as in the remedies which he would try to bring to it.

Dietetics and medicine developed on the basis of an implicit assumption:

“The human genome would be adapted to the various changes which made pass from primitive food to traditional food”.

This assumption is generally not stated. It even seems that it is the object of a taboo: otherwise, science would have been concerned about it for a long time, knowing the serious consequences that a food presenting incompatibilities with the genetic data of the organism can have on the public health and individual destinies.

However, it is certain that dietary habits changed over the ages, especially since the Neolithic era with the introduction of agriculture (regular consumption of cereals) and livestock (regular consumption of animal milk and its derivatives). The use of salt and spices, and increasingly sophisticated cooking recipes confronts our bodies with foods whose organoleptic and biochemical properties are no longer the same as those of foods in contact with which have developed the genetic characteristics we inherited primate. Cooking itself, generates complex chemical transformations, the products of which can pose insoluble problems to our assimilation system.

A priori, nothing guarantees that the genetic data of our organisms fit with the products of agriculture and the culinary arts, and even less with that of the food industry. However, almost all reasoning and research is mortgaged by this presupposition: we seek the causes of food-related diseases in a poor application of the traditional principles: excess calories, nutritional imbalance, excessive refining, destruction of vitamins, genesis of carcinogenic molecules in fried foods and grilled meats, trans fatty acids from industrial extraction of edible oils, and other exceptions to “good” eating habits and agricultural production.

But we never question a possible inadequacy of these principles and the productions of conventional agriculture and the culinary arts, against the genetic data of the human organism, in particular: cooking in its various forms, salting, seasoning, regular use of grains and dairy products.

This concealment amounts to taking the hypothesis for granted:

The question ultimately revolves around three axes:

  1. Do the food innovations characterizing the traditional diet remain within the limits of the adaptability of the organism from a metabolic, immunological, neurological, endocrine and genotoxic point of view?\

  2. Onthe contrary, did the modifications in feeding techniques require a readjustment of the genome?\

  3. Did this readjustment have the time and the possibility to take place?\

Example:

The question of overweight. Wild animals of the same species living in a suitable natural environment all have the same line, determined by their genetics. Why are there disparities in humans ranging from thinness to obesity? Instinctual experience shows that overweight is regularized in most cases as soon as an unprocessed food is applied, without any restriction in terms of rations, food alliesthesia and fullness taking care of managing the nutritional balance, notably caloric. This suggests that human genetics are not adapted to current food, culinary transformations defeating the natural regulatory mechanisms of food intake. See the page: Instinctotherapy and overweight.

Second example:


  1. Is cow’s milk assimilable in the same way as breast milk? Is the availability of lactase in the human digestive system sufficient to ensure the breakdown of lactose, particularly abundant in milk and dairy products?\

  2. Has a lack of lactase in human adults necessitated and induced genetic adaptation in populations consuming bovine milk?\

  3. Has this adaptation had time to take place in such a way that the ingestion of animal milk and milk products does not cause any short- or long-term disturbance in all individuals?\

Research in recent decades has shown, in populations consuming animal milk for many generations, that a proportion of 85 to 99.7% of adults retain a sufficient lactase level after weaning to avoid the symptoms of intolerance (ailments). stomach, gas, diarrhea). On the other hand, populations without animal milk have rates of intolerant individuals ranging from 66 to 100%. It therefore seems that an adaptive process, genetic or at least hereditary, was induced by the regular consumption of dairy products. This adaptation is still partial, so that a not insignificant percentage of individuals present symptoms of intolerance (mild since it is only a question of intestinal disorders).

However, animal milk can pose other problems: it could contain proteins specific to the species of origin, therefore foreign to the human digestive and immune systems. Such proteins can escape complete degradation by intestinal enzymes and retain antigenic structures capable of disrupting the immune system. This is for example the case of a specific whey protein in cattle (BSA for bovine serum albumin), an undegraded part of which (the ABBOS peptide) induces autoimmune reactions destroying the cells of the pancreas responsible for secreting insulin. , thus causing type I diabetes.

Same problem with many other specific molecules: don’t the fatty acids present in cow’s milk risk being badly assimilated and aggravating the problems linked to cholesterol, just like the fatty acids contained in butter? ? Does the calcium it contains in large quantities (3 to 4 times more than breast milk) pose no problem of assimilation, either quantitative or qualitative, knowing that it can be integrated into specific molecular structures of cattle and unrelated to human metabolism?

The same questions arise for any new element introduced into human (or animal) food. One wonders why they have not been formulated more clearly, when they are of paramount importance to public health and science has been able to state them for a century and a half. They derive directly from the laws of heredity and evolution and from knowledge in biochemistry and enzymology.

Common sense holds that the survival of humanity and its extraordinary power to colonize the planet is proof of good adaptation.

In this regard, it is necessary to distinguish:

It is obviously the cultural adaptation that has enabled the human species to face many difficulties which would have slowed down its multiplication: agriculture and cooking to avoid famine, medicine to fight against infant mortality and diseases, technology to protect against bad weather and natural disasters. Life expectancy as we note it today owes its progression to these different elements. The specific influence of diet, whether positive or negative, can be masked by the positive effects of other factors.

The type of adaptation that interests us here is obviously optimal genetic adaptation, the most elaborate (n°2), because it is not a question of ensuring the simple reproductive capacity of the human species, which no one doubt, but to avoid civilization diseases attributable to food factors. This requirement requires the implementation of new enzymatic, immunological and sensory mechanisms making it possible to take advantage without side effects of the biochemical and organoleptic characteristics of processed foods, so as to guarantee both nutritional balance and the assimilation and detoxification capacities. as efficient as with primitive foods.

It should be noted in passing that the fact that a hypothesis has not been formulated does not exclude the risk of reasoning errors and biased interpretations in all the areas to which it is underlying. Such a gap, located at the base of the dominant paradigm, can lead scientific research and the deciphering of the causes of phenomena to confusions of factors, dead ends, contradictions or occultations, which will only appear in favor of its formulation. These biases turn out to be much more numerous than one imagines, although scientists have a presentiment of their existence, even if it means preferring to leave them in the shade. The result is a potential situation of denunciation which explains the very confrontational position of anopsology vis-à-vis dietetic and medical sciences. Or rather: dietetic and medical sciences in the face of anopsology …