May 26, 2015

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Eating by your Country

Cultural barriers have always played a part in our society. Where the margins of our differences are closing in thanks to the internet and television as well as the abilities of travel, there are still some stark differences. Certain ethnic groups are just built differently than others. The DNA and molecular structure is different. Why is this? Adaptation to one’s environments is the answer. This is not saying one culture is greater or lesser than another but that we all have traits within our cultures that define us.

The DNA and molecular differences have recently shown an interesting development in terms of how we eat. Allergenic foods as well as intolerances to certain foods are highly dependent upon the country from which one originates. For example: Those from Southern Asia are 98% [1]more likely to be lactose intolerant than Caucasians in the United States. Eating by your country may help you live a happier and fuller life.

Common associations’ vs foreign foods

Consider. When you get sick it is generally due to some foreign bacterium or virus getting into your system. Your body rejects the foreign element and you get sick. When looking at our food consumption, we need to observe our eating in the same manner. Foods which are common to the area from which our ethnicity originates are seen by our body as being common. Over the years of ancestry, your body has associated your DNA and molecular makeup to that country and its food. This is why those same Southern Asians which have a high probability to being lactose intolerant can handle very spicy foods while Caucasians in the United States have more susceptibility to have difficulty.

Even if you were born in a different country than that of your ancestors, your body still holds the traits of that country within the DNA. There are some slight variations of food tolerances that may be present if that person is a few generations from being born in their country of origins, but considerations should be given as to the typical diet of that country vs. the culinary diet of the country in which one resides. By keeping to foods which are common to the originating country, you are not implementing a “foreign” element into the diet. This lessens the probability that your body will reject the food.

Origins of Irritants

Where it is true that dynamic changes in your diet have (usually) a negative effect upon your body, there should be some consideration to the common foods which are digested. As a general rule, the foods which are consumed the most in a country are the foods which will have the most people with irritants to that food in a country. It is common sense really. If a country does not have access to shellfish then the number of people showing signs of being allergic to shellfish will be low. However, if the country does have a large consumption of shellfish (such as Norway) then the statistics will show a higher rate of people with irritants and allergic reactions.

Here are some common allergens and irritants based on countries[2]:

  • Rice - East Asia and Japan have the highest rates of allergens to rice. Again, these countries have a large population which consumes a large quantity of rice. People in Europe and Western Asia are less likely to have such a reaction, but then again you are introducing a foreign food to the diet.

 

  • Sesame Seeds – Israelites have a high level of people which are allergic to this grain. Where there are many people that are allergic to grains, and due to the various types of grains these regions are widespread, Israel is the only country to really show a dominant percentage of the population being allergic to this type of food.

 

  • Peanuts - Ever growing in the allergenic consumer’s foods to be aware of is the peanut. It has gotten so much so that many foods which you buy have advisory stickers if made in a factory that also sells peanuts. Where Europeans and decedents from Northern Europeans typically do not have this allergy, the rest of the world has shown that the food has been treated as a foreign element.

 

So how should I eat?

Obviously, you have to have some form of a diet. You cannot abandon your culture’s foods for the probability that you will be more apt to be allergic, neither can you completely abandon the foods of other countries as there is a palate of flavors which is quite delicious. However, we can make our diet structured sensibly.

First, understand your cultural origins. For some this may be easy to establish and for some it may prove to be more difficult (for example Caucasians in the United States may have more difficulty in establishing what European country they descended from). If you are having difficulty in establishing what your main ethnic DNA is, a simple blood analysis test can give you fairly accurate information.

Secondly, once you know the origins of your ethnicity, look at the foods common to that country. Do a little research to establish which foods have the highest level of irritants to that country. What foods are most commonly eaten?

Finally, keep your diet within the country that you are from. It is fine to introduce foreign foods into the diet occasionally, but they should not be your primary diet. By eating foods which your body has deemed as being right for your body, you will have less of likelihood to have allergic reactions and irritants to the food. Remember, you DNA has already established what is best for you to consume, trying to alter it too much is sure to have adverse effects.

There are so many variations of how to consume foods from your originating countries that you should be set for life. Explore the options that best fit your pallet, and eat healthy and fully

 

[1] * Assembeled by R. Rodriguez

[2] http://www.neocate.com/blog/food-allergies-around-the-world/


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