Courtney Snyder, MD
We’re not necessarily the same animal we once were. And, in many respects, especially when it comes to food, we’re increasingly different from one another. Describing a particular food (or nutrient) as “good” for you, depends on who “you” are. Due to our varied experiences, exposures (ie. to antibiotics, toxins, etc.) and genetics, we’re not all the same. The latest superfood may benefit some, but it may make others ill. Our complicated relationship with food can’t be discussed without considering inflammation, oxidative stress and epigenetics - the three exploding areas of medical research.
We’re not necessarily the same animal we once were. And, in many respects, especially when it comes to food, we’re increasingly different from one another. Describing a particular food (or nutrient) as “good” for you, depends on who “you” are. Due to our varied experiences, exposures (ie. to antibiotics, toxins, etc.) and genetics, we’re not all the same. The latest superfood may benefit some, but it may make others ill. Our complicated relationship with food can’t be discussed without considering inflammation, oxidative stress and epigenetics - the three exploding areas of medical research.
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