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List of contents
Contents
List of Figures...................................................................................................................................xv
List of Tables....................................................................................................................................xxi
List of Graphs.................................................................................................................................xxv
Preface..........................................................................................................................................xxvii
Acknowledgments..........................................................................................................................xxix
Author............................................................................................................................................xxxi
Chapter 1 Introduction and Method...............................................................................................1
Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals,
Vitamins, Phytochemicals, and Water........................................................................27
Chapter 3 Changing Circumstances and Diets............................................................................ 61
Chapter 4 Meat............................................................................................................................. 91
Chapter 5 Fish and Shellfish...................................................................................................... 121
Chapter 6 Poultry and Eggs....................................................................................................... 149
Chapter 7 Dairy.......................................................................................................................... 179
Chapter 8 Legumes....................................................................................................................207
Chapter 9 Nuts........................................................................................................................... 241
Chapter 10 Fat.............................................................................................................................. 267
Chapter 11 Sweeteners: Honey, Sucrose, and High Fructose Corn Syrup.................................. 295
Chapter 12 Grains........................................................................................................................ 323
Chapter 13 Roots and Tubers....................................................................................................... 355
Chapter 14 Fruits......................................................................................................................... 391
Chapter 15 Vegetables.................................................................................................................. 417
Chapter 16 Conclusion................................................................................................................. 439
Bibliography..................................................................................................................................447
Index...............................................................................................................................................483
About the author
Christopher Cumo is a historian with interests in the natural sciences and agriculture. He seeks
in some small way to illuminate how biology has shaped history. This is his ninth book and second
with CRC Press. Besides writing books, he has edited a three-volume encyclopedia and contributed
articles and reviews to journals, entries to encyclopedias, and articles and short fiction to magazines.
Summary
Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible and fully illustrated book uses prehistory and history as a laboratory for testing the health effects of various foods.
