In 21st century affluent nations, we have unprecedented control over what food crosses our lips.� We can buy nearly any fruit or vegetable in any season, and a massive processed food industry has sprung up to satisfy (or manufacture) our every craving.� Most people can afford exotic spices and herbs from around the world-- consider that only a hundred years ago, black pepper was a luxury item.� But our degree of control goes even deeper: over the last century, kitchen technology such as electric/gas stoves, refrigerators, microwaves and a variety of other now-indispensable devices have changed the way we prepare food at home (Megan J. Elias.� Food in the United States, 1890-1945).�
To help calibrate our thinking about the role of food reward (and food palatability) in human evolutionary history, I offer a few brief descriptions of contemporary hunter-gatherer and non-industrial agriculturalist diets.� What did they eat, and how did they prepare it?�
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This post was written by Stephan Guyenet for Whole Health Source. If it appears on another website without clear attribution, or if it is used for commercial purposes, it has been plagiarized.
Source: http://wholehealthsource.blogspot.com/2011/06/food-reward-dominant-factor-in-obesity.html
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