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 and fully illustrated book uses prehistory and history as a laboratory for testing the health effects of various foods.
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 and fully illustrated book uses prehistory and history as a laboratory for testing the health effects of various foods.
Christopher Cumo is a historian with interests in the natural sciences and agriculture. He seeks in some small way to illuminate how biology has shaped history. This is his ninth book and second with CRC Press. Besides writing books, he has edited a three-volume encyclopedia and contributed articles and reviews to journals, entries to encyclopedias, and articles and short fiction to magazines.
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Contents List of Figures...................................................................................................................................xv List of Tables....................................................................................................................................xxi List of Graphs.................................................................................................................................xxv Preface..........................................................................................................................................xxvii Acknowledgments..........................................................................................................................xxix Author............................................................................................................................................xxxi Chapter 1 Introduction and Method...............................................................................................1 Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water........................................................................27 Chapter 3 Changing Circumstances and Diets............................................................................ 61 Chapter 4 Meat............................................................................................................................. 91 Chapter 5 Fish and Shellfish...................................................................................................... 121 Chapter 6 Poultry and Eggs....................................................................................................... 149 Chapter 7 Dairy.......................................................................................................................... 179 Chapter 8 Legumes....................................................................................................................207 Chapter 9 Nuts........................................................................................................................... 241 Chapter 10 Fat.............................................................................................................................. 267 Chapter 11 Sweeteners: Honey, Sucrose, and High Fructose Corn Syrup.................................. 295 Chapter 12 Grains........................................................................................................................ 323 Chapter 13 Roots and Tubers....................................................................................................... 355 Chapter 14 Fruits......................................................................................................................... 391 Chapter 15 Vegetables.................................................................................................................. 417 Chapter 16 Conclusion................................................................................................................. 439 Bibliography..................................................................................................................................447 Index...............................................................................................................................................483
