If you’re an entrepreneur who wants to maximize your energy and avoid an early death by eating healthy, there is a lot of confusing advice out there to contend with. Besides a host of trendy but conflicting diets, guidelines from actual scientists change regularly.
One year fat will kill you, the next sugar is public enemy number one. Is fish great for you or mercury-laced poison? And while everyone agrees heavy drinking is unhealthy, does a glass or two of wine a day do good or bad things for your health?
Given the ever-changing answers to questions like these, it’s tempting to throw up your hands and ignore everything but the most basic nutrition advice. If no one knows anything beyond fast food is bad, then you may as well let your instincts (and taste buds) guide you.
But according to a research review published recently in the Journal of
An international study led by the Institute of Environmental Science and Technology (ICTA-UAB) and the Department of Prehistory at the UAB has reconstructed the diets of pre-Columbian groups on the Amazon coast of Brazil, showing that tropical agroforestry was regionally variable.
During the past few decades, there has been an increased interest in the origin and evolution of pre-Columbian economies in the Amazon. However, the paucity of human remains from this period has limited our understanding of the contribution of plants, terrestrial animals and fish to individual diets and, therefore, their role in supporting population growth and cultural changes in this region before European contact.
This new study, published in Scientific Reports, used stable isotopic analysis and Bayesian Mixing Models to reconstruct the diets of human individuals living along the Brazilian
At a time when food production is one of the biggest climate culprits, it is essential that we seek out new food sources which can nourish us and, at the same time, not overburden the planet.
More and more people are opting to become vegetarians or, even more radically, vegans.
However, the large majority of people find it difficult to entirely shelve meat in the name of preventing climate change, according to Professor Ole G. Mouritsen of the University of Copenhagen’s Department of Food Science.
“Many people simply crave the umami flavor that is, for example, found in meat. Therefore, it may be more realistic to consider a flexitarian diet, where one consumes small quantities of animal products, such as meat, eggs and milk, alongside vegetables. However, one can also begin thinking about alternatives to the juicy steak—of which there are many,” he says.