Starch Adaptation/Mediterranean Diet

[jono]

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T84-4KR3J8R-3&_user=10&_coverDate=02%2F28%2F2007&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=50d05742159cbc384a7509268b7a0f5b

^ This paper suggests that the apparent benefits of the Mediterranean diet are due, at least in part, to its resemblance to the diets of earlier paleolithic inhabitants of that region (in addition to its unique polyphenolic profile afforded by olive oil.)

The mediterranean diet varies by region, but is commonly described as having lots of vegetables/fruits (antioxidants/fiber), starchy grains, and moderate fat (mostly olive oil). Seafood is common, while meats and dairy are less common.

There is also evidence now of higher numbers of amylase gene copies and production in humans (compared to ape relatives), and they're especially high in populations who rely more on starchy foods. (Amylase is an enzyme that digests starches).
http://www.sciencedaily.com/releases/2007/09/070909184006.htm

In light of this, I wonder to what extent most of us are adapted to at least moderate amounts of starchy foods. And maybe the prevalence of grain cultivation today is a way to mimic paleolithic mans reliance on starchy tubers and other vegetables as an important calorie source.

Also, as nutrigenomics gains attention, maybe soon we'll each be able to find out, based on genetic factors, what types of foods our organ systems are most adapted to.

[ProteusOne]

I have no doubt that early humans, primates, etc, took full advantage of tubers as a food source. I do doubt, however, that these were any more plentiful than, say, juicy berries, honey, or anything remotely considered to be like the starchy tubers of today. As with any such discovery of this kind, we mustn't jump on it as proof that we were somehow "meant" to eat starchy tubers.

[jono]

As with any such discovery of this kind, we mustn't jump on it as proof that we were somehow "meant" to eat starchy tubers.
I totally agree.

Here's an old article about how cooked tubers may have fueled human evolution.
http://cogweb.ucla.edu/Abstracts/Pennisi_99.html

I think it's interesting how so many people rely on grains today as a major calorie source, and how grains and tubers are both starch-based foods.

[ProteusOne]

From the article:

"...and the ability to cook them--prompted the evolution of large brains, smaller teeth, modern limb proportions, and even male-female bonding."

And maybe they can cure cancer too? I mean, really? I'm no anthropologist, but I am done with looking at single-source-easy answers to such things. I think the research is biased, and a crock(pot) full of white potatoes.

[ProteusOne]

Jono - you're new here? I don't remember reading your intro, if you had one. Anyways, Welcome!

[CVH]

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T84-4KR3J8R-3&_user=10&_coverDate=02%2F28%2F2007&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=50d05742159cbc384a7509268b7a0f5b


the variety of plant and animal food traditionally consumed by populations on the European shores of the Mediterranean Sea is relatively similar to that of the food available to the hunter-gatherers from whom we descend. Our organ systems have evolved to work optimally on such a diet, and have not had the chance to adapt to a diet containing, for example, more saturated fats and trans fatty acids, and less antioxidants and fiber.

This may in the longer run lead to a more sustainable approach to cardiovascular disease prevention.



:rolleyes:



The mediterranean diet varies by region, but is commonly described as having lots of vegetables/fruits (antioxidants/fiber), starchy grains, and moderate fat (mostly olive oil). Seafood is common, while meats and dairy are less common.



HS.

I've been to the mediterranean region, the above description is a bunch of crap, everyone ate alot of junk food, very few used olive oil and meat and dairy were very common.

Let's take a look here from our favourite encyclopedia:

The Mediterranean diet is a modern[1] (http://en.wikipedia.org/wiki/Mediterranean_diet#_note-0) nutritional model inspired by the traditional dietary patterns of some of the countries of the Mediterranean Basin (http://en.wikipedia.org/wiki/Mediterranean_Basin), particularly Greece and Southern Italy. (GREECE AND SOUTHERN ITALY, I REPEAT, GREECE AND SOUTHERN ITALY).

http://en.wikipedia.org/wiki/Mediterranean_diet

Now, let's look at the some of the "cuisines" in these areas:



Argentines are famous for their high protein diet, particularly beef (http://en.wikipedia.org/wiki/Beef). Grilled meat (parrilla) from the asado (http://en.wikipedia.org/wiki/Asado) is a staple, with steak (http://en.wikipedia.org/wiki/Steak) and beef ribs especially common. Chorizo (http://en.wikipedia.org/wiki/Chorizo) (pork sausage), morcilla (http://en.wikipedia.org/wiki/Blood_sausage) (blood sausage), chinchulines (http://en.wikipedia.org/wiki/Chitterlings) (chitterlings), mollejas (http://en.wikipedia.org/wiki/Sweetbread) (sweetbread), and other parts of the animal are enjoyed. In Patagonia (http://en.wikipedia.org/wiki/Patagonia), lamb and chivito (http://en.wikipedia.org/wiki/Chivito) — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri (http://en.wikipedia.org/wiki/Chimichurri), a sauce of herbs and chili, is usually the only seasoning for steak and chorizo. P.s. My mother is 900 years old and made these.

Breaded and fried meat (schnitzel)— milanesas (http://en.wikipedia.org/wiki/Milanesa) — are used as snacks, in sandwiches or eaten warm with mashed potatoes (http://en.wikipedia.org/wiki/Potato) — puré. Empanadas (http://en.wikipedia.org/wiki/Empanadas) — pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics (http://en.wikipedia.org/wiki/Picnic) across Argentina. Another variation is the "empanada gallega" (Galician empanada), which has a round shape. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Tomatoes (http://en.wikipedia.org/wiki/Tomato), onions (http://en.wikipedia.org/wiki/Onions), lettuce (http://en.wikipedia.org/wiki/Lettuce), eggplants (http://en.wikipedia.org/wiki/Eggplant), squashes (http://en.wikipedia.org/wiki/Squash_%28fruit%29) and zucchini (http://en.wikipedia.org/wiki/Zucchini) are common sides.

Just as much as beef, Italian staples, such as pizza (http://en.wikipedia.org/wiki/Pizza) and al dente (http://en.wikipedia.org/wiki/Al_dente) pasta, are eaten. Fideos (http://en.wikipedia.org/wiki/Noodle), Tallarines (http://en.wikipedia.org/w/index.php?title=Tallarines&action=edit), ñoquis (http://en.wikipedia.org/wiki/Gnocchi), ravioles (http://en.wikipedia.org/wiki/Ravioli) and canelones (http://en.wikipedia.org/wiki/Cannelloni) can be bought freshly-made in many establishments in the larger cities. Italian-style ice cream (http://en.wikipedia.org/wiki/Ice_cream) is served in large parlours and even drive-through

http://en.wikipedia.org/wiki/Argentine_cuisine:


Frequently-used ingredients in Turkish specialities include: meat, eggplants (http://en.wikipedia.org/wiki/Eggplant), green peppers (http://en.wikipedia.org/wiki/Bell_pepper), onions (http://en.wikipedia.org/wiki/Onion), garlic (http://en.wikipedia.org/wiki/Garlic), lentils (http://en.wikipedia.org/wiki/Lentil), beans (http://en.wikipedia.org/wiki/Bean), tomatoes (http://en.wikipedia.org/wiki/Tomato).
Oils and fats

Butter (http://en.wikipedia.org/wiki/Butter) or margarine (http://en.wikipedia.org/wiki/Margarine), olive oil (http://en.wikipedia.org/wiki/Olive_oil), sunflower oil (http://en.wikipedia.org/wiki/Sunflower_oil) and corn oil (http://en.wikipedia.org/wiki/Corn_oil) are widely used for cooking. Kuyruk yağı (tail fat of sheep (http://en.wikipedia.org/wiki/Sheep)) is used mainly in kebabs and meat dishes. Sesame (http://en.wikipedia.org/wiki/Sesame), hazelnut (http://en.wikipedia.org/wiki/Hazelnut) and walnut (http://en.wikipedia.org/wiki/Walnut) oils are used as well.

http://en.wikipedia.org/wiki/Turkish_cuisine


------
Modern western cuisine (especially fast food) has an ever increasing influence on the day-to-day diet followed on the island.





Meals



Seafood

Seafood dishes include calamari, octopus (http://en.wikipedia.org/wiki/Octopus) in red wine, parpouni (red mullet), and sea bass.



Vegetable

Some common vegetable preparations are potatoes in olive oil (http://en.wikipedia.org/wiki/Olive_oil) and parsley (http://en.wikipedia.org/wiki/Parsley), pickled cauliflower (http://en.wikipedia.org/wiki/Cauliflower) and beets (http://en.wikipedia.org/wiki/Beets), zucchini, kolokasi (taro (http://en.wikipedia.org/wiki/Taro)), and asparagus.



Meat

Meat based dishes include souvlaki (http://en.wikipedia.org/wiki/Souvlaki), souvla (http://en.wikipedia.org/wiki/Souvla), sheftalia (http://en.wikipedia.org/wiki/Sheftalia) and pork sausages.


http://en.wikipedia.org/wiki/Cuisine_of_Cyprus


Not to mention All the north African countries use Smen.

Moroccan preserved butter. Smen (semneh, beurre ranci) is a Moroccan preserved butter, often made from sheep and goat milk.

http://www.recipezaar.com/232878


Mediterranean diet



Although it was first publicized in 1945 (http://en.wikipedia.org/wiki/1945) by the American (http://en.wikipedia.org/wiki/U.S.A.) doctor Ancel Keys (http://en.wikipedia.org/wiki/Ancel_Keys) stationed in Salerno (http://en.wikipedia.org/wiki/Salerno), Italy.) (ITALY, ITALY, ITALY) (http://en.wikipedia.org/wiki/Italy)

Dumb doctor goes to another country and gets "exotic cultural shock"......:rolleyes:



Unlike the high amount of animal fats (http://en.wikipedia.org/wiki/Animal_fat) typical to the American diet, olive oil lowers cholesterol levels in the blood......:rolleyes:

That's the only thing the SAD is high in......

http://en.wikipedia.org/wiki/Mediterranean_diet



More lies about the "Mediterranean diet"

But the common Mediterranean dietary pattern has these characteristics:

high consumption of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds
olive oil is an important monounsaturated fat source
dairy products, fish and poultry are consumed in low to moderate amounts, and little red meat is eaten
eggs are consumed zero to four times a week
wine is consumed in low to moderate amounts

More than half the fat calories in a Mediterranean diet come from monounsaturated fats (mainly from olive oil). Monounsaturated fat doesn't raise blood cholesterol levels the way saturated fat does.

From: Surprise Surprise!!

http://www.americanheart.org/presenter.jhtml?identifier=4644


http://www.sciencedaily.com/releases/2007/09/070909184006.htm

"Even when you look at modern human hunter-gatherers, meat is a relatively small fraction of their diet. They cooperate with language, use nets; they have poisoned arrows, even, and still it's not that easy to hunt meat. To think that, two to four million years ago, a small-brained, awkwardly bipedal animal could efficiently acquire meat, even by scavenging, just doesn't make a whole lot of sense."

More HS.

Get anyone who believes this crap, and me, Both naked in a forest, savannah, desert, arctic, etc.... with no tools and no insturctions of info about the area, let's see who dies of starvation and who doesn't and who is strong enough to defeat predators, including other "humans" in the area ......Welcome to the jungle.....:D

Most people have the idea that hunting is about going on your 4X4, with your high powered scoped rifle, wear cool camo clothes, wait at the deer feed at 4pm, shoot it! ummmm.....ok.......:rolleyes:

And that anything other than that kind of "hunting"(HAHAHA) is hard or impossible....BS.

Not to mention, a species that all it has to do in life at the time was find food, water and shelter, could not "specialize" in hunting? .....:rolleyes:

In light of this, I wonder to what extent most of us are adapted to at least moderate amounts of starchy foods. And maybe the prevalence of grain cultivation today is a way to mimic paleolithic mans reliance on starchy tubers and other vegetables as an important calorie source.

Also, as nutrigenomics gains attention, maybe soon we'll each be able to find out, based on genetic factors, what types of foods our organ systems are most adapted to.


What a great idea! why don't we follow opposite diets and see what happens?

I follow a carnivorous diet, because a whole animal, provides all the nutrients I need to live a healthy life.

Why don't you eat nothing but starchy foods and grains and let us know how healthy you're doing?

Remember, nothing without the use of tools......have fun making olive oil :D

[jono]

Jono - you're new here? I don't remember reading your intro, if you had one. Anyways, Welcome!

Hi ProteusOne, I posted here a little before I went to spend the summer in a cabin in the woods of Lake Tahoe. Now I'm back in the civilized world complete with smog and chlorinated water :( Oh well, I had fun though, mountain biking everyday, I got all ripped and sexy-like, HAHA.

CVH,

I'm not sure what your point was. I'm not trying to advocate anything. My focus is on learning as much as I can about diet, and exploring all possibilities.

Why don't you eat nothing but starchy foods and grains and let us know how healthy you're doing?

Remember, nothing without the use of tools......have fun making olive oil

Well, I'm eating lots of buckwheat lately, in addition to raw eggs, olive oil, nuts, fruits and vegetables. I'll let you know how it goes.

I don't see why humans shouldn't use tools. If we've been doing so throughout our evolution, then we've likely adapted to many of the foods our tools have allowed us to eat.

I really just want to find the most optimal diet for my own health and longevity, and maybe that will include some foods that aren't necessarily evolutionarily appropriate. I try to limit glycotoxins most of all, and then I listen to my body and also learn all I can to determine the best foods to eat.

[PlaneCrazy]

Take a look at Gary Taubes' new book Good Calories Bad Calories (I swear, I should have that phrase permanently stuck on my clipboard I write it so often). He addresses just what the Mediterranean Diet was based upon, and it wasn't the whole region.

Yes, humans can do well on a high-carb diet. But they need three elements to avoid the diseases of civilization that occur on such a diet.
1. Whole grains, not processed
2. Low calories: The peasants didn't get the diabetes and gout, it was those who lived on similar diets, but had enough to eat
3. Hard, physical labor

There are multiple studies that show if any one of these three is missing from a population living on carbs as their main source of calories, then they will get sick. There were some interesting studies on populations that either moved to "civilized" areas, or were introduced to processed carbs. In all cases, as soon as any one of these three were missing, they immediately began having diabetes, heart disease, high blood pressure, etc....

So, it's possible to live with higher amounts of carbs. Some bodies can handle high amounts of carbs quite well without trouble, at least for a while. Others, including my own, do not. Even when I was eating what would be considered a carb-controlled diet by any nutritionist, I gained lots of weight. As soon as I cut them back to low-induction levels I begin to lose weight. It's that simple for me. For others, it's more complex. YMMV

Plane

[waywardsis]

I cringe whenever I hear the phrase "Mediterranean Diet". I really, really hate it.

Plane - I'd add that those whole grains need to be properly processed: soaked and fermented. If you're going to eat them at all, that is.

Jono, nice to meet you. And at least you're eating a non-gluten grain :) Always a good thing.

Get anyone who believes this crap, and me, Both naked in a forest, savannah, desert, arctic, etc....

*julmps up and down waving arms* Pick me! Pick me!

[jono]

Yes, humans can do well on a high-carb diet. But they need three elements to avoid the diseases of civilization that occur on such a diet.
1. Whole grains, not processed
2. Low calories: The peasants didn't get the diabetes and gout, it was those who lived on similar diets, but had enough to eat
3. Hard, physical labor

PlaneCrazy, that makes much sense. Each of those will help improve glucose control.

I plan to check out Taube's book when I can. It looks like a good read for a diet nerd like me.

btw, I'm not really eating a high-carb diet. It's more of a low-carb non-ketogenic diet. Also, I try not to eat many carbs until I've gotten my daily exercise.

Jono, nice to meet you. And at least you're eating a non-gluten grain Always a good thing.

waywardsis, yeah I also eat brown and wild rice, and some taro root. I've experimented with buckwheat lately but it doesn't digest as well as rice, even after soaking for 24hr. I might try sprouting the buckwheat and see if that imporoves digestibility. Buckwheat has about 3 times the fiber of brown rice which is likely the problem. Maybe I should mix them together.

[Nancy LC]

You might want to read up on lectins before you decide that grains are really ok.

[ProteusOne]

Hannibal Lectin....

That's what I'll be for Halloween.

Jono, I remember you now. Sounds like a great adventure you had.

-D

[Nancy LC]

LOL! Good pun. :)