Hmm…, a simplified home meal in the western tradition is often a composed 1-course plate, with everything except desert, which looks like a thali. But a simplified Indian meal will eliminate threads rather than courses (eg only one vegetable but still 2 courses — roti and rice)
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I think it’s because the courses do less work but more important work, like hot followed by cold which matters more in hot (and more likely to be veggie) climates.
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One of the things I’m very curious about is how long it will take postmodern nutrition-hacking diets, based on equal parts bioscience, real science, and alchemy, to develop all the complicated nuances trad cuisines have kinda made tacit (but easily grokkable by inspection)
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Here’s an interesting roundup of weird and interesting diets and theories from . It’s had me thinking a lot the last few days.
From radical conspiratorial “everything is toxins” body-as-temple diets to weird stunt diets like croissants-only.
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Personally I enjoy food too much, and venerate body-as-temple too little to ever go full-stack nutrition hacker. I’m fine with body-as-trash-can. Otoh, I have no veneration for trad food ways either. They were once perhaps adaptive under varied patterns of privation, that’s all.
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* broscience not bioscience 3 tweets up
I’ve definitely noticed effects of trying modern changes like cutting back carbs, increasing proteins, limiting/eliminating seed oils etc. But I’m broadly in the camp that argues that humans can thrive on a huge range of input mixes.
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Diseases of modernity probably have a few fairly specific causes like added sugar. I’m skeptical of theories and diets that demand really comprehensive revamps of entire diets, most of which have millennia of good-enough history and considerable old science behind them.
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Otoh no denying the explosion of metabolic syndrome diseases in India since heavy processing and eating out arrived. It’s a diabetes and hear disease time bomb. Me included.
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