Eating Like Our Ancestors

Eating Like Our Ancestors

Eating Like Our Ancestors

The turning point of the evolution of nutrition is the growth of the human brain. In terms of nutrition, the most interesting feature of the brain is the amount of energy it consumes compared to other tissues. One unit of brain tissue consumes about 16 times more energy than the same amount of muscle tissue. We, humans, spend 20-25% of our daily energy for our brains. An important difference from the ancestors of Homo Sapiens, which is estimated to have lived 50 thousand years ago, that is, “the smart/knowing person”, is that their brains and therefore the skulls are larger. The reason for this growth is considered omega 3s in the meat, fat and internal organs of animals consumed due to recurrent glacial ages in the paleolithic period that began 2.6 million years ago.

Now let's come to the food that our ancestors ate… To survive when there is no food, our ancestors have developed a complex metabolic process controlled by leptin hormone for a reasonable amount of fat storage, heat production and appetite control in their bodies. Leptin is thought to be evolutionarily higher than insulin, a hormone of famine, and plays a direct role in the growth of the brain (studies have shown that leptin deficiency and cortisol excess shrink the brain!)

Do you wonder how our ancestors had an athletic body (muscular, lean-without belly)? In the early stages, the food consisted of fruits, herbs, bark and wild meat. These were largely low-calorie foods. They met their sugar needs from fruits or beehives. The only difference between us was that they couldn't reach sweets as easily as we do. They obtained their food by walking, crawling, tracking and attacking. Everything was not fast and easy at this time. Finding food was very troublesome, so they burn more calories than they consume, thanks to the physical activities required for hunting and food collection.

 Low-carb nutrition is based on the idea of ??feeding with what our ancestors ate in prehistoric times. Accordingly, since more than 10 thousand years ago, we will be able to access a nutrition program that will allow us to eat much healthier by examining what we eat. However, the nutritional habits of our ancestors are slightly different from ours. We get the sugar and starch we eat from cereals such as corn, rice, barley, oats, wheat, and partly from legumes. Our ancestors were alien to our carbohydrate-rich menu. Because the grains are BC. It was obtained by domesticating from weeds in various parts of the world between 10,000 and 3000.

The first bread was made by the Egyptians in BC. It was made in 3000. As far as we know, agriculture was not done before this date; our ancestors were hunter-gatherers at that time. For this reason, they mostly fed meat and wild plants and fruits and did not eat cereals. They were getting a small number of carbohydrates from honey, fruits, and plants. According to evolutionary genetic principles, this period is not enough for our body to adapt to cereal nutrition (just like our fruit-fed relatives are different from our monkeys' digestive systems). There was no livestock in hunter-gatherer societies, and our ancestors had to hunt to eat meat.

Free-living animals in nature contain a different type of fat in their structure than that of animals raised on fattening farms. In these animals, omega 3 type fatty acid is higher, while omega 6 type fatty acid is less. However, today, unfortunately, omega 6 type fatty acid is consumed 10 times more than omega 3 types. One of the most important steps of low-carb nutrition is to reduce the amount of omega 6 compared to omega 3. Many experts agree that this creates a healthier balance.

Besides, milk and dairy products were not included in the menus of our ancestors, apart from breast milk when they were babies. Therefore, there was no allergy or other discomfort caused by the lack of an enzyme that breaks down lactose in milk and milk protein (casein). In many of the degenerative and autoimmune diseases of our age, there are not those who blame the protein called gluten found in cereals.

Low-carbohydrate nutritionists are the cause of many diseases because of their high intake of carbohydrates. In the case of high carbohydrate intake, blood sugar can rise very quickly, which can lead to excessive insulin secretion and metabolic chaos and inflammation triggered by insulin resistance (as it is difficult to enter tissues when there is glucose in circulation in a metabolic disorder called insulin resistance - so it is called "insulin resistance" is called-tissue-level sugar deprivation) It is necessary to receive the message that, when nature has placed at least 4-5 hormones that raise the sugar against insulin, which is the only hormone that lowers blood sugar, it is “preventing it from falling below a critical level as much as the blood sugar is elevated”. Who knows, can it be held responsible for the fact that nature has not been able to predict that we will be fed in a way that will bombard ourselves with the explosion of most chronic and degenerative diseases including cancer, and that we have not developed evolutionary measures against it?

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