The Human Genome Project, that was completed in 2003, mapped the different genes in our human DNA to determine what the function of each gene is.
When I first studied genes, I was under the impression that our genes determined just about everything about us. Like, if we have the gene for blue eyes, we have blue eyes our whole life.
What I've learned since is that not all of our genes are expressing themselves like the genes for eye colour. Many remain dormant and not expressed until something in their environment, like diet and lifestyle, turns on their expression.
This has led to the phrase, "Genes load the gun, but diet and lifestyle pull the trigger."
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So, the question is, can we get an idea of whether a gene will express in our lives or not? Like a gene that's related to a disease like breast cancer or Alzheimer's?
One way is to look at our family members and see what’s expressing in them.
My father, for example, had bypass surgery in his 50s and half of his colon removed in his 60s. He was overweight and diabetic.
Given this, there’s a good chance I might have genes that could "load the gun" for the same problems. Fortunately none of them have expressed.
And if I compare our diet and lifestyle, we’re pretty much on opposite ends of the spectrum. He was a meat and potatoes guy, very much adhering to the Standard American Diet (SAD), and he drank alcohol a lot.
I became vegetarian in the 70s and Whole Food Plant Based (WFPB) in the 80s. Recently, we've even taken it a bit further going SOS-free (Salt-Oil-Sugar free). And I’ve never had an interest in alcohol. Could this be part of the reason that genes I may have inherited from him relating to his health conditions haven't expressed? I think so.
So, if you want to get an idea of how your health "gun" might be loaded, look around at your family and see what their health is like. Are they trim or overweight? Are they taking meds for a chronic condition? Look for things like that.
Then see if you can identify a link from their diet and lifestyle that might be "pulling the trigger" and contributing to these conditions being expressed and see if you're doing the same thing or not.
Also, as one moves their diet in the direction of WFPB, this can make a difference on things as significant as climate change as well. Research is showing that a large percentage of greenhouse gases, over 21%, created each year are related to animal agriculture.
And the amount of water and food needed to grow a pound of beef is staggering. The research we’ve seen points to around 1800 gallons of water to produce 1 pound of beef. Now, this includes the water to grow the feed, but that is a lot of water.
Also, the research we've seen indicates it takes about 10 pounds of feed to produce a pound of beef.
So this makes us wonder what would happen to our global food supply if the food grown to feed beef was planted into food to feed people directly? That's ten times more edible food to go around. Wow, that's a lot more food.
So, going WFPB can not only have an impact on our health by not triggering a "loaded gun", but on our planet's health as well.
The recipe this week is a Szechwan Coleslaw. It's a wonderfully refreshing slaw with a peanut sauce. And it has grain and beans in it that make it substantial and filling as a one-dish meal.
To your Amazing Health,
Bill and Connie
Szechwan Coleslaw (Serves 4) Adapted From Forks Over Knives
- 3 cups grated green cabbage
- 3 cups grated red cabbage
- 1½ cups red and orange pepper strips
- 1 cup grated carrots
- 1 small, red or sweet white onion, diced
- 5 cups cooked brown rice and millet
- 15 ounce can navy beans, drained
- ½ cup chopped fresh cilantro (garnish)
- 3 tablespoons finely diced fresh hot chilies (garnish)
Dressing:
- 1/3 cup balsamic vinegar and balsamic glaze mixed half and half
- 3 tablespoons brown rice vinegar
- 3 tablespoons peanut butter
- 1 heaping tablespoon grated fresh ginger
- 2 limes, juiced
- Ground black pepper to taste
In an extra-large bowl toss all ingredients except cilantro and hot chilies.
In a small bowl whisk all dressing ingredients. Add to salad and mix well.
Top each salad with cilantro and hot chili peppers. Serve.