I can see some merit to your argument.
I just want to point a couple of things out:
First of all, the majority of Masai no longer adhere to the strict diet of blood, milk and meat. They consume a lot of "western" processed foods like breads and so on. What affect this has had on their life expectancy and health is not yet known.
As it relates to genetics--how we were "intended" to eat can be inferred from our basic channels of taste information. Evolutionary psychologists generally agree that the following assessments of sense and function are accurate:
Salty: For acquiring foods important for brain and muscle function. Of increased importance when injured (This makes sense due to the fact that sodium is an extremely important extracellular component)
Bitter: For identifying potentially poisonous foods. In general, most poisons have a bitter taste.
Sweet: Mother's milk is sweet, and the sweet sense is important for initiating nursing. In addition, it is important for ripened fruit acquisition (see related note below).
Sour: This sense is important for detecting unripe fruit.
*The interplay between sweet and sour seems to implicate a large importance of fruit due to the fact that 50% of our taste senses are associated with fruit.
Just thought I'd put another spin on this whole "natural foraging diet".
I'd also like to point out that our ancestors who employed a foraging subsistence pattern had the lowest number of hours of labor and the highest number of hours for leisure time. Hence, they have been coined "the original affluent society" because they had more time for leisure than every other pattern of subsistence (Horticulture, Pastoralism, Agriculture, Industrialism). So it would be inaccurate to say that they "worked" any harder than we do today; in fact they worked considerably less.
I just want to point a couple of things out:
First of all, the majority of Masai no longer adhere to the strict diet of blood, milk and meat. They consume a lot of "western" processed foods like breads and so on. What affect this has had on their life expectancy and health is not yet known.
As it relates to genetics--how we were "intended" to eat can be inferred from our basic channels of taste information. Evolutionary psychologists generally agree that the following assessments of sense and function are accurate:
Salty: For acquiring foods important for brain and muscle function. Of increased importance when injured (This makes sense due to the fact that sodium is an extremely important extracellular component)
Bitter: For identifying potentially poisonous foods. In general, most poisons have a bitter taste.
Sweet: Mother's milk is sweet, and the sweet sense is important for initiating nursing. In addition, it is important for ripened fruit acquisition (see related note below).
Sour: This sense is important for detecting unripe fruit.
*The interplay between sweet and sour seems to implicate a large importance of fruit due to the fact that 50% of our taste senses are associated with fruit.
Just thought I'd put another spin on this whole "natural foraging diet".
I'd also like to point out that our ancestors who employed a foraging subsistence pattern had the lowest number of hours of labor and the highest number of hours for leisure time. Hence, they have been coined "the original affluent society" because they had more time for leisure than every other pattern of subsistence (Horticulture, Pastoralism, Agriculture, Industrialism). So it would be inaccurate to say that they "worked" any harder than we do today; in fact they worked considerably less.