How are eating habits linked to type of crops grown in that region?
Answers
From the beginning and up to the Neolithic Period, approximately 10 000 years ago, man was a nomad who lived by hunting and picking wild fruit and vegetables and his diet was basically made up of game (protein and lipids) as well as wild berries and roots (carbohydrates with low Glycemic Indexes and high fiber content.) Most authors agree on the fact that our ancestors also ate, accessorily, vegetables (leafy vegetables, vegetable shoots…) and undoubtedly, from time to time, wild cereal. These vegetables also fell into the category of carbs with very low Glycemic Indexes.
The energy primitive man expended on a daily basis was enormous, not only because he had to contend with immense physical demands but also because his living conditions were extremely precarious, particularly due to the erratic weather conditions.
One wonders how these « high-level sportsmen » were able, for millions of years, to satisfy such a large caloric demand with the limited carbohydrates at their disposal and, above all, without any of the slow sugars *, which are considered essential by modern nutritionists.
The variety of food produced and the cooking methods of various regions mostly associated with the characteristics of the geography of the particular region.
For example, spices are mainly grown in the regions of Karnataka, Maharashtra so the eating habits are based on the type of crops found in a particular area. As these areas have warmer climates, people of these areas usually consume very the foods which are full of spices. Because such sorts of foods increase the body heat and cause one to perspire.