Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health

An archaeologist and chef explains how to follow our ancestors' lead when it comes to dietary choices and cooking techniques for optimum health and vitality. "Read this book!" (Mark Hyman, MD, author of Food)

Our relationship with food is filled with confusion and insecurity. Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Every day we hear about a new ingredient that is good or bad, a new diet that promises everything. But the secret to becoming healthier, losing weight, living an energetic life, and healing the planet has nothing to do with counting calories or feeling deprived--the key is re-learning how to eat like a human.

This means finding food that is as nutrient-dense as possible, and preparing that food using methods that release those nutrients and make them bioavailable to our bodies, which is exactly what allowed our ancestors to not only live but thrive. In Eat Like a Human, archaeologist and chef Dr. Bill Schindler draws on cutting-edge science and a lifetime of research to explain how nutrient density and bioavailability are the cornerstones of a healthy diet. He shows readers how to live like modern "hunter-gatherers" by using the same strategies our ancestors used--as well as techniques still practiced by many cultures around the world--to make food as safe, nutritious, bioavailable, and delicious as possible.

With each chapter dedicated to a specific food group, in-depth explanations of different foods and cooking techniques, and concrete takeaways, as well as 75+ recipes, Eat Like a Human will permanently change the way you think about food, and help you live a happier, healthier, and more connected life.

ISBN-13: 9780316244886

Media Type: Hardcover

Publisher: Little - Brown and Company

Publication Date: 11-16-2021

Pages: 304

Product Dimensions: 5.80(w) x 9.20(h) x 1.40(d)

Dr. Bill Schindler is an internationally known archaeologist, primitive technologist, and chef. He founded and directs the Eastern Shore Food Lab with a mission to preserve and revive ancestral dietary approaches to create a nourishing, ethical, and sustainable food system and is an adjunct associate professor of archaeology at University College Dublin. His work is currently the focus of Wired magazine’s YouTube series, Basic Instincts and Food Science, and he co‑starred in the National Geographic Channel series The Great Human Race, which aired in 2016 in 171 countries. Dr. Schindler has also been featured on CNN, Maryland Public Television, NPR’s Weekend Edition and Here and Now, as well as on such podcasts as Milk Street Radio, Peak Human, and The Academic Minute. Dr. Schindler’s work has appeared in the Washington Post, The Atlantic, and the London Times, among other publications.

Table of Contents

Introduction 3

1 Asking the Right Questions: Not Just What, But How? 9

2 Plants: Snacks in the Sidewalk 24

3 Animals: More Animal, Less Meat 60

4 Grains: Wheat, Sourdough, and Their Cousins 104

5 Maize: Or, the Corn Conundrum 148

6 Dairy: The Foundational Food 168

7 Bugs: Protein, Not Pests 205

8 Earth, Ash, and Charcoal: Have Your Fire and Eat It, Too 224

9 Sugar: Or, the Birthday Cake Dilemma 242

Conclusion 262

Acknowledgments 265

Recipe Index 271

Index 279

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