Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health
October 4, 2021
Millions of years ago, humans’ ancestors “figured out how to eat in highly nutritious ways that allowed them to thrive,” writes archaeologist Schindler in his impassioned if underwhelming debut. He opens in Kenya, where he drinks cow’s blood mixed with milk, a staple of the Samburu people with whom he stayed. The Samburu, whose diet contains little meat, fruit, or vegetables, are remarkably healthy, and Schindler set out to discover how, without access to fluoride or supplements, they manage to be so. What he concludes is that the best road to health is simply to consume food that is as nutrient-dense as possible. Schindler claims that cultivated vegetables are full of harmful toxins, and goes on to explore how the contemporary approach to agriculture is wasteful and creates foods lacking in nutrients. Decrying what he calls the modern human predicament that people “can eat to obesity and still be malnourished,” he advocates for foraging, fermentation, and ancient cooking practices. While the positive personal changes Schindler himself undergoes are clear, it’s unlikely most readers will have the time or inclination to adopt his radical practices. Those looking for a reasonable plan for healthier eating won’t find one here.