100 Million Years of Food
By Stephen Le
What Our Ancestors Ate and Why It Matters Today. Picador, 2016.
Summary of 100 Million Years of Food book by Stephen Le
An in-depth and often humorous examination of diet from our ancestors through present times, with a special emphasis on food’s ability to heal, nourish, and help our bodies thrive, all packed with personal anecdotes from Stephen Le’s tastings and travels.
Chapters in 100 Million Years of Food book summary
What do you get from this book? How the proper diet can help your physical, mental, and emotional health
Insectivore diets were popular 100 million years ago, providing nutritious meals still found in some eastern countries today
Humans cannot synthesize Vitamin C, making it essential we get it through fruit, yet controversy exists regarding safe levels
Eating spices results in a feeling similar to drug addiction, while high levels of uric acid result in chronic pain
Meat-based and vegetarian diets are the source of dispute—the ideal diet must be balanced in order to remain healthy
Scientists don’t know how homo ancestors hunted for meat, but they do know that cholesterol can improve libido
Fermented fish sauce and soybean paste add flavor and omega-3s to food, though too much can make you sick
Starchy vegetables and grains are a recent addition to the human diet and not always safe for consumption
There are six categories of starch; for those with celiac disease, gluten will never be safe to eat
Water, alcohol, and milk are considered important to diets across the globe, though each comes with positive and negative effects
Technology may help food last longer but it can trigger dangerous illnesses, while balancing vitamins is critical
Obesity is linked to a number of health issues, but following calorie restrictive diets come with both negative and positive effects
Experts cannot agree on which diet is best, but they agree that going GMO and pesticide-free can reduce illness
Summary of the key insights
Selected critiques in brief
Final word
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100 Million Years of Food — Book Summary Snapshot
Who should read 100 Million Years of Food book
- Nutritionists
- anyone suffering from chronic illness or obesity
- those wanting to improve their health and wellbeing with food
About the author of 100 Million Years of Food
Stephen Le
Stephen Le holds a master’s degree in international relations and a doctorate in biological anthropology. He is the recipient of the UCLA Chancellor’s Fellowship and has received grants from the National Science Foundation and the Japan Society. His research can be found in the Journal of Theoretical Biology and Cross-Cultural Research.
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