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Science proved that our genetic inheritance includes a ‘food historic’ which acts in two ways: the past influences our current eating habits, and our current affects our children ‘food historic’.

For example, it is well known that many Asians struggle with a lactose intolerance, which makes them restrained when it comes to consuming dairy products. Therefore, you will not find many Chinese or Japanese dishes containing cheese. This intolerance is part of their genetic heritage.

Another eloquent example is the Indians. Their digestive system processes spicy foods much easier than others because their traditional dishes are based on spicy condiments.

A recent study conducted by a team of experts from the University of Cambridge and the Francis Crick institute from London suggests that almost all of our genes are influenced by what we eat.

The way that cells work is based on two elements. On one hand, we have the nucleus, which contains our body ‘print’ or the so-called genetic heritage and on the other hand, is the metabolism. The chemical process in which cells survive and grow. Apparently, our food tastes and habits are influencing the metabolic side of cells. The metabolic chemical reactions could vary depending on their nutrients, sugars, amino acids, fatty acids, and vitamins.

The experiment was conducted on yeast cells. Although it might sound strange, from a biological and chemical point of view, yeast cells are incredibly similar to human cells.

To discover how genes might change our metabolism, the authors fluctuated the metabolites levels. At the end of the experiment, they discovered that the cellular metabolism is 90% affected by the yeast genes and their molecules.

Once again, these studies confirm that balance is extremely important when it comes to our body and any lack or excess can generate major changes.