Quote:
Originally Posted by kaplods
Race means practically nothing, and country of origin almost as little, because there's been far more moving around and intermarrying (and therefore interbreeding) than is commonly assumed. Foods from one's country of origins mean almost as little, because foods common to many cultures aren't necessarily what was common even several decades ago. Say tomatoes and you think Italy, and potatoes, Ireland, but both came from the America's, and weren't common in the European diet until a couple hundred years or more after Columbus' return.
Nutritional anthropology and the genetic research shows that there was actually quite a lot of cross-cultural genetic swapping between parts of Africa, Europe, Asia and the Americas for thousands of years, so the idea that there can be a regionally determined "best diet" is controversial at best (not so much a little known fact, as a little known theory).
kaplods, you are 100% right. Race and ethnicity really mean very little. It is true that certain ethnic groups tend to be more susceptible to different diseases and such, but this is more of a regional variation than having anything to do with skin color. For example, African Americans are more likely to develop sickle cell anemia than other groups. Sickle cell is a crippling disease, and one might wonder, "Why would they develop this tendency? What protection does it offer?" Well, having the sickle cell gene as a recessive trait makes the possessor extremely well-defended against malaria. Having the gene as a dominant trait makes the possessor get sickle cell and (most likely) not able to pass on their genes. Anthropology degree for the win!
Also, as someone else asked, what would be the best diet for me, then? I am *clears throat* Mohawk Indian, Hungarian, Dutch, Irish, Welsh, German, French Canadian, and Cornish. Probably a lot of potatoes, eh? (And I'm really not trying to be snarky... I would love an excuse to eat a lot of potatoes [from Peru!] and stews and things.)