What Your Genes Want You To Eat

from THE NEW YORK TIMES MAGAZINE, May 4, 2003

A trip to the diet doc, circa 2013. You prick your finger, draw a little blood and send it, along with a $100 fee, to a consumer genomics lab in California. There, it’s passed through a mass spectrometer, where its proteins are analyzed. It is cross-referenced with your DNA profile. A few days later, you get an e-mail message with your recommended diet for the next four weeks. It doesn’t look too bad: lots of salmon, spinach, selenium supplements, bread with olive oil. Unsure of just how lucky you ought to feel, you call up a few friends to see what their diets look like. There are plenty of quirks. A Greek co-worker is getting clams, cheap tramadol sales crab, liver and tofu — a bounty of B vitamins to raise her coenzyme levels. A friend in Chicago, a second-generation Zambian, has been prescribed popcorn, kale, peaches in their own juice and club soda. (This looks a lot like the hypertension-reducing ”Dash” diet, which doesn’t work for everyone but apparently works for him.) He is allowed some chicken, prepared in a saltless marinade, hold the open flame — and he gets extra vitamin D because there’s not enough sunshine for him at his latitude. (His brother’s diet, interestingly enough, is a fair bit different.) Your boss, who seems to have won some sort of genetic lottery, gets to eat plenty of peanut butter, red meat and boutique cheeses.

Read the whole article here:

www.nytimes.com/2003/05/04/magazine/what-your-genes-want-you-to-eat.html