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"We found that people differ in how efficiently their bodies can manage blood sugar levels, resulting from an evolutionary process that seems to have been brought about by changing diets," said the study's lead author, Professor Frances Brodsky, Director of UCL Biosciences.

The researchers were investigating the CLTCL1 gene, which directs production of the CHC22 protein that plays a key role in regulating a glucose transporter in our fat and muscle cells.
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In humans, by looking at the genomes of 2,504 people from the global 1000 Genomes Project, they found that almost half of the people in many ethnic groups have a variant of CHC22 that is produced by a mutated gene, which became more common as people developed cooking and farming.

The researchers also looked at genomes of ancient humans, and found that the newer variant is more common in ancient and modern farming populations than in hunter-gatherers, suggesting that increased consumption of carbohydrates could have been the selective force driving the genetic adaptation.
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The researchers say that while this genetic variant does not play a direct role in the development of diabetes, having the older variant may make people more likely to develop diabetes, and it may also exacerbate insulin resistance involved in diabetes.

"People with the older variant may need to be more careful of their carb intake, but more research is needed to understand how the genetic variant we found can impact our physiology," added Professor Brodsky.

The most extreme signal may represent adaptations to an agricultural subsistence and diet. The top-ranked gene, MGAM, is associated with starch digestion (43). The associated high-frequency SNPs in the ancient Andean population (table S4) exhibit chromatin marks in cells from the gastrointestinal tract (Fig. 5A). The variant may be highly differentiated between the ancient Andeans and the lowlanders (the Huilliche-Pehuenche) because of differences in subsistence strategies. The Huilliche-Pehuenche individuals are traditionally hunter-gatherers, with archeological evidence suggesting that their ancestors have been practicing this mode of subsistence for thousands of years in the region before European contact in the 1500s (44). In contrast, the Andes is one of the oldest New World centers for agriculture, which included starch-rich plants such as maize (~4000 years BP) (45) and the potato (~3400 years BP) (7). Selection acting on the MGAM gene in the ancient Andeans may represent an adaptive response to greater reliance upon starchy domesticates. Recent archeological findings based on dental wear patterns and microbotanical remains similarly suggest that intensive tuber processing and thus selective pressures for enhanced starch digestion began at least 7000 years ago (7, 32). Furthermore, we see a similar signal (top 0.01%) when we contrast the hunter-gatherers from Brazil [Karitiana/Surui, sequence data (46)] with the ancient Andeans, as well as with the Aymara versus the Huilliche-Pehuenche and the Karitiana/Surui. One further note, we did not detect amylase high copy number in the ancient Andes population before European contact, suggesting a different evolutionary path for starch digestion in the Andes when contrasted with Europeans (47).

What food habits do all great civilizations have in common? John McDougall suggests that starch-based diets are the foods humans were born to eat. He has been studying, writing, and speaking out about the effects of nutrition on disease for over 40 years and is a bestselling author of several titles, including The Starch Solution.

President Donald Trump once complained that a steak he was served at his Washington, DC, hotel restaurant was smaller than the one given to his table companion, the steak house's former executive chef told The Washingtonian.

Bill Williamson, then the chef of BLT Prime at the Trump International Hotel, said the two steaks were virtually identical.

"It was the same steak. Both well done. Maybe it was a half ounce bigger or something, I don't know," Williamson said to The Washingtonian.

But after Trump's complaint, Williamson switched from serving the president a filet mignon or bone-in rib eye to a 40-ounce tomahawk, which is larger than all the other steaks offered on the restaurant's menu. The restaurant also ordered special extra-large shrimp for Trump's appetizer dish, The Washingtonian reported.
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Corey Lewandowski wrote that Trump would regularly eat a 2,400-calorie McDonald's meal consisting of two Big Mac burgers, two Filet-O-Fish sandwiches, and a chocolate milkshake on the campaign trail. In the White House, Trump would often be served two scoops of ice cream with his dessert, while his guests received one scoop, Time reported.

Sorry, steak fans.

It’d be great if a burger-a-day diet was healthy. Don’t get me wrong—it’s not the worst. You’ve got protein in there and hopefully some veggies on top (and on the side) , and even some fiber from the roll (you used whole grain, right?).

Unfortunately, study after study shows that meat as a protein source just isn't that healthy. It's far better to get that necessary protein from plants. Generally speaking, diets heavy on plant matter tend to be healthier. One study found that those eating the most fruit-and-veg-dense diets had a 31 percent lower risk of dying from cardiovascular disease and a roughly 20 percent lower risk of overall mortality than those eating animal-focused diets. That study didn't look specifically at protein, but participants consumed the other main animal-sourced food group, dairy, at about equal rates no matter what, so ultimately this comes down to replacing meat with alternative protein sources.

And yes, these associations are correlations, not causations. But there are some legitimate reasons that plant-based protein sources like beans are a healthier alternative to bacon. The researchers aren’t saying you can’t or shouldn’t indulge in a thick Delmonico or a flame-grilled cheeseburger. Rather that you should enjoy them in moderation. Generally, research shows that less animal meat—most especially red meat—is better than more, in terms of long term health. You don’t have to love tofu, either (it’s not the best plant-based protein anyway), as long as you strive to eat more of your protein from the ground and less from animals.

Here’s a deeper dive into why:

Animal meat is known for its many nutrients. If you eat a variety of animal meats (light and dark, not just beef, as well as various organs), you can take in all the amino acids you need to manufacture your own bodily proteins plus vitamins like B12, niacin, thiamine, B5, B6, B7, and vitamins A and K.

But here's the thing: If you swap all that animal protein for an equally diverse diet of plant-based proteins like nuts, seeds, and beans, you are no worse off. That's because these foods are also packed full of a similar spectrum of nutrients. The biggest difference is vitamin B12, which most plants cannot produce on their own. You can get B12 from edible seaweed and in fortified cereals, though the easiest way is through supplementation or by eating animal products.

Given their equal vitamin profile, Andrea Giancoli, a registered dietitian in California says plant-based proteins are far healthier than their meat counterparts. That’s because, pound-for-pound, they pack more nutrients into fewer calories. They also have one thing that animal proteins completely lack: fiber. (Except for things like tofu, which is processed, Giancoli notes.) Let’s not forget the fiber. Fiber aids in digestion, promotes a healthy gut microbiome, and is strongly associated with lower cardiovascular disease risk.
People Who Eat Plant Proteins in Part Have Healthier Habits

Meta-analyses that compared people who eat animal versus plant proteins consistently find that, even after adjusting for other influential factors like socioeconomic class, weight, and exercise habits, those who eat plants tend to live longer, healthier lives. They tend to have less cardiovascular disease and fewer cancer cases, though especially the cancer association tends to drop away once other factors have been controlled for. Despite all that controlling, though, there's still an association with living a longer life with fewer heart problems. There are almost certainly some small factors contributing to the association. People who eat plant proteins may see their doctor more regularly and thus get better preventive care. Maybe they tend to live in quieter, less polluted places.

Since correlations still exist between eating plant proteins and overall health, even after controlling for other factors, meta-analyses have generally concluded that lifestyle factors alone can't account for the correlation. One such analysis in the Journal of the American Medical Association noted that "Substitution of plant protein for animal protein, especially from processed red meat, may confer a substantial health benefit" and advised that policies promote plant proteins.

People Who Eat Plant Proteins in Part Have Healthier Habits

Meta-analyses that compared people who eat animal versus plant proteins consistently find that, even after adjusting for other influential factors like socioeconomic class, weight, and exercise habits, those who eat plants tend to live longer, healthier lives. They tend to have less cardiovascular disease and fewer cancer cases, though especially the cancer association tends to drop away once other factors have been controlled for. Despite all that controlling, though, there's still an association with living a longer life with fewer heart problems. There are almost certainly some small factors contributing to the association. People who eat plant proteins may see their doctor more regularly and thus get better preventive care. Maybe they tend to live in quieter, less polluted places.

Since correlations still exist between eating plant proteins and overall health, even after controlling for other factors, meta-analyses have generally concluded that lifestyle factors alone can't account for the correlation. One such analysis in the Journal of the American Medical Association noted that "Substitution of plant protein for animal protein, especially from processed red meat, may confer a substantial health benefit" and advised that policies promote plant proteins.

Just another subhuman.

When dining alone, she was "very disciplined" and would often have low-carb meals
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When not at a function, dinners would often be fillets of beef or venison, pheasant, or salmon from farms in Sandringham and Balmoral, with something fruity for dessert. She also loved traditional British roast dinners on Sundays.