For Hadza men, at least, shifting to
a diet of agricultural products actually improves dental health.
Not exact matches
The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable
agricultural practices, the role
of wheat in our
diet vs. seekers
of gluten - free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor
products for the following categories:
Shaped by glacial temperatures, stark landscapes, and protracted winters, the traditional Eskimo
diet had little in the way
of plant food, no
agricultural or dairy
products, and was unusually low in carbohydrates.
This
agricultural revolution fundamentally changed the nature
of our daily
diet; grains, legumes, and dairy
products became staple foods for many people for the very first time.
Followers
of the
diet must eliminate all grains, legumes and processed foods, based on the notion that these foods are a
product of the
agricultural revolution, a recent phenomenon, and our bodies have not evolved sufficiently to properly handle them.
It adds, ironically, that «in many developed nations, the
products from N - intensive
agricultural practices lead to unhealthy
diets, whereas elsewhere a lack
of synthetic fertilizers, combined with depleted soil nutrient reserves, directly contributes to widespread malnutrition.»