A Food Scientist?! In My Forum?!
It's more likely than you think.
Greetings, salutations, et cetera, et al. I come to this community in a rather unique and unenviable position: I am a food chemist, specifically a second-semester Master's student in Food Science at Iowa State University, and I came to this funny old thing called Primal eating through a link to Tom Naughton's Fat Head through a link on a blog that I follow early in January. I decided to put the concepts to the test and modified my diet the very little that was required to go completely gluten, sugar, and grain-free for two weeks. For me, this was not difficult, as my diet tended towards the French and whole foods paradigms already. However, in that two weeks, I was quite frankly amazed at the results. I lost a persistent "scientist pudge" around the middle that the lab coat usually hides and am well on my way to a physique I never thought possible for willowy me. I have never been "unhealthy" in the eyes of the world, but in those two weeks I read widely on the topic of ancestral health, including Wheat Belly and Gary Taubes' seminal Good Carbs, Bad Carbs, and I realized that my diet, all cooked from my hands though it was, had made me feel a low-grade sort of tired all of the time. I managed to deduce that likely my entire family suffers from an undiagnosed gluten intolerance, myself included. I'm now convinced that I lost my appendix back in September due to the chronic inflammation from all of the bread that I was baking for myself after I moved to Iowa for school. I lost an organ to grains and the pervading conventional wisdom, and that, frankly, makes me mad enough to spit.
I've never felt finer in my life following the very simple, sensible rules that Primal entails. The logic of it all makes sense; the results are real; the chemistry is undeniable, and that is the sweetest thing of all. The only problem is my profession. One must make a living, but as I am on a track to becoming a product development scientist in a food corporation with my chemistry and culinary background, I find myself often wondering what to make of my life with what I now know. For years, I saw my mother's friends and my own friends all around me thinking that they were doing the right thing by swapping out steaks for celery stalks, or butter and olive oil for nothing at all, all the while my own family glowed with health from our fatty diet. We were close to the truth, but now that I am equipped with the real knowledge of the biochemistry involved, I find myself a stranger in a strange land. Is it possible to make primal-friendly foodstuffs? Does such a market even (or yet) exist? Watch me as I try to work out the answers!
I'm a food scientist by trade, a writer and a cook by hobby, and stranded in the Midwest by choice.
The best thing about the Internet is that you can't be sure I'm not a unicorn.