Why do we eat what we eat?
Because we are what we eat!
Why do we eat? Why do we eat what we eat? What is inﬂuencia our food choices? These are questions we seldom ask ourselves when we are hungry/willing to eat or when we feed ourselves.
The concern with adopting a healthy diet and maintaining a healthy weight is also a reality, not only in the clinical context, but also when we think about society in general.
The ineffectiveness of many health promotion and disease prevention/treatment programmes has stimulated the need for us to better understand why we eat what we eat, not only considering the type of food we select, but also the amount of food we eat.
Every day an unusual research is carried out and every day a new product is chosen that is highly beneficial for health. But how can we believe, if it is the same product that, days before, was on the list of the most harmful to the human body? This book analyzes the behavior and eating habits of human beings, seeking to understand why we eat what we eat. Which food is the best: prehistoric or today's? What does the human species eat today should be replaced? The biologist Fernando Zucoloto, titular professor of the Department of Biology of the University of São Paulo, campus of Ribeirão Preto, offers in this book an instigating text. It deals with the nourishment of the human being from a socioevolutive perspective. From prehistory to the present day, he defends the idea that our ancestors' food was healthier than today's. This is a controversial issue, but it signals clues for reflection and, especially, for rethinking the eating habits of the globalized world and its impacts on human health. Using the persuasive force of advertising, large food corporations, with their commercial interests, have played a decisive role not only in changing traditional food habits, but also in what should be grown and which seed should be used. The author discusses, among other issues, the issue of transgenics and the false idea that genetically modified organisms are the solution to malnutrition or world hunger. It is, without a doubt, a book that opens horizons for discussions on several fronts, from those related to nutritional aspects to socio-political and environmental aspects.
Human beings are omnivorous animals and can consume both vegetable and animal foods. In the evolutionary process of the species, the discovery of fire and the making of instruments, they started to hunt and introduced agriculture, modifying the way food was initially obtained. With the technological evolution and the increase of the world population, new techniques were developed to increase the production and variety of food (planting, raising animals, etc...).
With so much food variety, we have contradictorily started to restrict food groups, to be afraid of food. It has never been more difficult to reach a consensus on what healthy food is. But healthy for whom? We have a lot of information, research lines, trends, studies... but is there right or wrong, good guys and villains?
No, there are no good guys and villains. Food alone doesn't have all this power. We would be being very reductionist if we believed that we are only what we eat and that we feed ourselves just to get energy!
We live in a society where eating is associated with a multitude of situations and emotions: We eat when we are hungry; We eat when we are upset; We eat to celebrate; We eat when we are anxious; We eat when we are bored or bored;
But, ﬁsiologicamente, why do we feed ourselves?
Let's start with deﬁnir 2 concepts:
1. Food act or effect.
1. Give food to.
2. Be nourishing
Do we at any point, from the time we feel hunger or desire to eat, until the second we eat the food, take into account that it is more than flavors and sensations (that last only while we eat)? That food incorporates nutrients (or anti-nutrients) that have the ability to prevent or tread the path to disease? That everything we eat is degraded and has an impact on all our cells?