Eat Like a Human PDF

Bill Schindler

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 Eat Like a Human
Rediscover Ancient Wisdom for Modern Nutritional
Health.
Written by Bookey
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About the book
In "Eat Like a Human," archaeologist and chef Dr. Bill
Schindler takes readers on a transformative journey to
rediscover the dietary wisdom of our ancestors. In a world
inundated with conflicting diet trends—from veganism to
keto—Schindler advocates for a return to nutrient-dense foods
and traditional cooking methods that enhance bioavailability,
allowing us to thrive. Drawing on groundbreaking research
and his extensive culinary experience, he reveals how to adopt
the practices of modern “hunter-gatherers” and incorporate
techniques still valued by many cultures today. With dedicated
chapters on various food groups, detailed explanations, and
over 75 enticing recipes, this book offers practical strategies
for achieving optimal health, vitality, and a deeper connection
to the food we eat. Embrace a new way of thinking about
nourishment and empower yourself to live a happier, healthier
life.

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About the author
Bill Schindler is an esteemed food archaeologist and cultural
anthropologist whose work bridges the gap between ancient
dietary practices and modern nutrition. With a deep passion
for understanding the origins of human eating habits,
Schindler lends his expertise as an educator, author, and
speaker, advocating for a return to traditional food ways that
honor our ancestral heritage. He is the founder of the Eastern
Shore Food Lab, where he conducts research and experiments
aimed at exploring the culinary techniques of early human
societies. Through his book, "Eat Like a Human," Schindler
invites readers to rediscover the nutritional wisdom of our
ancestors, encouraging a mindful approach to food that fosters
both health and sustainability.

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Summary Content List
Chapter 1 : 1. Asking the Right Questions: Not Just What,

But How?

Chapter 2 : 2. Plants: Snacks in the Sidewalk

Chapter 3 : 3. Animals: More Animal, Less Meat

Chapter 4 : 4. Grains: Wheat, Sourdough, and Their Cousins

Chapter 5 : 5. Maize: Or, the Corn Conundrum

Chapter 6 : 6. Dairy: The Foundational Food

Chapter 7 : 7. Bugs: Protein, Not Pests

Chapter 8 : 8. Earth, Ash, and Charcoal: Have Your Fire and

Eat It, Too

Chapter 9 : 9. Sugar: Or, the Birthday Cake Dilemma

Chapter 10 : Conclusion

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Chapter 1 Summary : 1. Asking the
Right Questions: Not Just What, But
How?

Chapter 1 Summary: Asking the Right Questions:

Not Just What, But How?

In this chapter, the author, Bill Schindler, recounts his

experiences while filming "The Great Human Race" for
National Geographic, where he emulates the food-gathering
practices of early humans. Schindler describes the physical
and emotional challenges he faced while trying to catch a
beaver for sustenance in harsh Alaskan conditions,
highlighting a pivotal moment in his understanding of food
and human evolution.

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He reflects on his personal journey with food, moving from
an unhealthy obsession with dieting to a deeper
understanding of our ancestral relationship with food.
Schindler emphasizes that while people often ask "What
should I eat?", the equally important question is "How should
I eat?" This notion encourages a rethinking of food
preparation and consumption, drawing from ancestral dietary
practices to maximize nutritional value.
The author argues that humans are biologically weaker
compared to other species and must rely on technology and
strategies to obtain and process food. Throughout evolution,
early humans developed tools and cooking methods that
allowed them to access nutrient-dense food sources, such as
meat, and to make other foods safe for consumption.
Schindler traces the evolution of human diets from foraging
for wild fruits and insects to hunting and cooking,
emphasizing that technology played a crucial role in
transforming how humans eat. He discusses the importance
of cooking, which made food safer and more nutritious, and
highlights various food processing methods that have
allowed humans to thrive.
Upon reflecting on modern dietary practices, Schindler
critiques the disconnection from food sources and the
detrimental impact of industrial food systems on health. He

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advocates for a return to a more informed and engaged
relationship with food, where individuals consider both what
to eat and how to prepare it for optimal nutrition.
In conclusion, Schindler stresses the importance of asking the
right questions about our food choices and encourages
readers to blend ancestral wisdom with modern practices to
create nourishing and sustainable diets. The chapter ends
with a personal anecdote of successfully catching and
preparing beaver, symbolizing a renewed connection to food
and an empowered relationship with nourishment.

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Example
Key Point:Rethink your relationship with food and
how you prepare it.
Example:Imagine yourself stepping into your kitchen
with a new perspective, choosing to explore traditional
cooking methods. As you chop fresh vegetables and
season a piece of meat with herbs, you think back to the
ancestral practices you read about. No longer is your
meal just a quick fix; you feel a deeper connection to the
ingredients and the preparation. While you simmer and
sauté, you reflect on how these actions not only nourish
your body but also reconnect you with the age-old
human rituals of gathering and cooking. It’s not just
about what you eat anymore, but how you embrace the
process of making a meal, understanding its significance
in your life and its roots in human evolution.

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Critical Thinking
Key Point:The importance of re-evaluating our
dietary practices through the lens of ancestral
wisdom.
Critical Interpretation:While Bill Schindler emphasizes
that rethinking both 'what' and 'how' we eat can lead to
improved health, it's crucial for readers to critically
analyze this assertion. The idea that adhering to
ancestral dietary patterns could universally enhance
health overlooks the complex and diverse dietary needs
that exist today, influenced by varying cultural contexts,
medical conditions, and personal preferences. For
instance, research published in 'Nutrients' (2019) points
out that modern diets must consider individual
nutritional requirements that may not align perfectly
with ancestral eating habits. Therefore, while
Schindler's call to reconnect with food is valuable, one
must also consider contemporary nutrition science and
the potential limitations of romanticizing past eating
practices.

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 Chapter 2 Summary : 2. Plants: Snacks
in the Sidewalk

Section Summary

Introduction to Plant Plants contain natural toxins that can be harmful. Some are harmless, while others may lead to
Toxins health issues, such as oxalates in spinach causing kidney stones.

Impact of Domestication often sacrifices nutritional value for size and yield, leading to declines in crops'
Domestication on Plant nutrient content. Heirloom and wild plants are usually more nutritious.
Nutritional Value

Rethinking Our To ensure a nutritious diet, individuals should evaluate how they prepare and consume plants,
Relationship with considering foraging and traditional methods like fermentation.
Plants

Foraging as a Practice Foraging promotes a connection to food and nature, providing access to nutritious wild plants that
are often overlooked.

Processing Wild Plants Ancient processing techniques, like fermentation, can detoxify plants and enhance their nutritional
for Safety benefits.

Practical Foraging Tips 1. Education: Utilize resources like books and groups. 2. Foraging Kit: Include guides and tools. 3.
Identifying Common Wild Greens: Look for dandelion, garlic mustard, lamb's quarters, purslane,
and chickweed.

Fermentation Fermenting fruits and vegetables enhances their digestibility and introduces beneficial bacteria,
Techniques making them safe and flavorful.

Recipes Includes dishes like Roasted Bone Marrow with Wild Greens and Fermented Carrot Sticks, focusing
on combining nutrition with flavors and safe preparation methods.

Conclusion Emphasizing foraging and fermentation fosters a healthier relationship with food, leading to better
nutrition and health awareness through simple practices.

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Chapter 2: Plants

Introduction to Plant Toxins

Plants contain various natural toxins, which serve as natural

pesticides. While some of these toxins are harmless, others
can be harmful or even lethal. Examples include oxalates in
spinach, which can lead to kidney stones and other health
issues. Despite the belief that eating vegetables is essential
for health, the reality is more complex, as all plants contain
toxins that can affect human health.

Impact of Domestication on Plant Nutritional Value

Domesticated plants are often bred for traits like larger size
and better yield at the cost of nutritional value. This results in
produce that is less nutritious than wild varieties. Research
indicates significant declines in the nutritional content of
common crops over the years. Heirloom varieties and wild
plants tend to have higher nutrient levels compared to
conventional produce.

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Rethinking Our Relationship with Plants

To maintain a safe and nutritious diet from plants, we must

question how we prepare and consume them. Strategies
include foraging for wild plants or sourcing vegetables
directly from local farmers. Understanding and utilizing
technologies from the past, like fermentation, can help
detoxify and enhance the nutritional value of these plants.

Foraging as a Practice

Foraging encourages a deeper connection with food and the

environment and enables people to find nutritious plants that
are often overlooked. Wild greens like dandelions and lamb’s
quarters are abundant and provide essential nutrients. The
practice of foraging should integrate into daily life, creating
opportunities to engage with food sources year-round.

Processing Wild Plants for Safety

Proper processing techniques, such as fermentation and

detoxification methods used by ancient cultures, can render
many toxic plants safe and nutritious. Fermentation enhances
the digestibility of foods, increases nutrient absorption, and

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adds beneficial probiotics.

Practical Foraging Tips

1.
Education
: Learn through books, tours, and groups.
2.
Foraging Kit
: Essential items include reference guides, collection vessels,
and tools such as a pocketknife.
3.
Identifying Common Wild Greens
: Dandelion, garlic mustard, lamb's quarters, purslane, and
chickweed are all easy-to-identify and nutritious options.

Fermentation Techniques

Fermenting fruits and vegetables creates safe, nutritious, and

flavorful foods. This process can significantly enhance the
digestibility of plants while providing beneficial bacteria.

Recipes

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-
Roasted Bone Marrow with Wild Greens
: A rich dish combining fat with slightly bitter wild greens.
-
Wild Spring Frittata
: Quick and nutritious, using various mild wild greens and
eggs.
-
Wild Pesto
: A versatile sauce using wild garlic mustard leaves or sheep
sorrel.
-
Poke Sallet
: A traditional dish made from detoxified poke shoots
sautéed with bacon and eggs.
-
Fermented Carrot Sticks
: Simple to prepare and great for lunchboxes.
-
Amazing Sauerkraut
: Classic fermented dish that showcases the benefits of
fermentation.
-
Lacto-Chips and Lacto-Fries

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: Healthy versions of traditional snacks using the
fermentation process to reduce toxins.

Conclusion

Emphasizing foraging and fermentation can re-establish a

healthier relationship with our food sources. By knowing
where our food comes from and how to prepare it safely, we
can truly embrace a human approach to eating. Simple
practices can lead to significant changes in diet and nutrition,
helping us regain control over our health.

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Example
Key Point:Understanding plant toxins is crucial for a
healthy diet.
Example:When you bite into a fresh spinach leaf, you
may enjoy its crisp texture and vibrant color, but did
you know that it contains oxalates that can potentially
cause kidney stones? By being mindful of the natural
toxins in plants and their effects on your health, you can
make informed decisions about which vegetables to
consume and how to prepare them safely. This means
exploring foraging opportunities in your local area or
trying out fermentation techniques at home to detoxify
certain plants, transforming your approach from passive
consumption to active and informed engagement with
your food.

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 Chapter 3 Summary : 3. Animals: More
Animal, Less Meat
Section Summary

Introduction to Butchering Describes butchering a yak in northern Mongolia, highlighting a zero-waste philosophy.
Practices

Cultural Perspectives on Contrasts the Mongolian focus on nutrient-dense animal parts with Western preferences for
Animal Parts lean meat.

The Nutritional Value of Explains the term "offal" and critiques modern diets for neglecting nutrient-rich organ meats.
Offal

Historical Context of Meat Traces changes in U.S. meat consumption from local butchery to centralized production,
Consumption leading to a neglect of organ meats.

Ethical and Sustainable Encourages a mindful approach to meat consumption, promoting local sourcing and personal
Practices butchering.

Learning Butchering Skills Suggests starting with simple butchering practices and provides tips on using all animal parts.

Conclusion Emphasizes reconnecting with food sources and sustainable consumption, encouraging the
learning of butchering skills.

Key Takeaways Highlights the importance of using the entire animal, acknowledges the neglect of organ meats,
and advocates for ethical food practices.

Chapter 3 Summary: Animals - More Animal, Less

Meat

Introduction to Butchering Practices

The chapter begins with a vivid description of a frigid

environment in northern Mongolia where a yak herder
butchers an animal. The detailed butchering process

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showcases the cultural significance of utilizing every part of
the yak, emphasizing the zero-waste philosophy of the
herders.

Cultural Perspectives on Animal Parts

The author contrasts the herders’ approach to butchering with

contemporary Western practices. While Western consumers
primarily seek lean cuts of meat, Mongolian herders
prioritize nutrient-dense organs, blood, and fat. This
perspective reveals a relationship with animals that values
their entirety rather than focusing narrowly on meat.

The Nutritional Value of Offal

The chapter tackles the term "offal," explaining its historical

context and significance in many cultures. It notes the high
nutrient density of organ meats compared to muscle meats
like beef and chicken, using liver as a prime example. This
leads to a critique of modern dietary practices that overlook
these nutritious parts.
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Historical Context of Meat Consumption

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Chapter 4 Summary : 4. Grains: Wheat,
Sourdough, and Their Cousins

Chapter 4 Summary: Grains, Wheat, Sourdough,

and Their Cousins

Sourdough Preparation and Experience

The author recounts a busy day with his family preparing for
the Kent Island Farmer's Market, where they sell sourdough
bread products made by their daughter, Brianna. The
popularity of their sourdough offerings reflects a deeper
cultural and nutritional relationship with grains that has been
misinterpreted in modern dietary practices.

Relationship with Bread and Grains

The author shares his journey from consuming a grain-heavy

diet during his wrestling years to adopting a low-carb,
grain-free lifestyle influenced by diet trends. However, his
understanding evolved through research into traditional grain

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processing methods, recognizing the health benefits of
properly prepared grains.

Understanding Grains

Grains, nuts, and legumes are redefined as seeds that present

challenges for human digestion due to natural protective
mechanisms. These include the presence of toxic compounds
and antinutrients like phytic acid, which can hinder nutrient
absorption. The chapter emphasizes the importance of
processing techniques such as soaking, sprouting,
fermenting, and cooking to enhance the nutritional value of
these foods.

Biological Context

The text explores how seeds have evolved defenses to

survive, which complicates human digestion. The author
compares human digestion to avian digestion, where birds
process grains through fermentation and mechanical
breakdown in specialized stomachs. Consequently,
mimicking these processes through techniques like
sourdough fermentation makes grains and seeds more
digestible and nutritious for humans.

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Sourdough as a Solution

Sourdough fermentation emerges as a key method to improve

grain consumption. It reduces antinutrients, increases
digestibility, and makes nutrients more available. The author
also notes that genuine sourdough differs from modern
commercial bread, as it undergoes extended fermentation,
significantly influencing blood sugar response.

Cultural and Nutritional Value

Sourdough is highlighted as not only a nutritious food but

also a means of reconnecting with local terroir and traditional
practices. The author emphasizes the emotional and cultural
significance of bread, encouraging readers to explore
sourdough baking to reclaim a balanced relationship with
grains.

Practical Tips and Recipes

The chapter concludes with strategies for integrating grains

into a healthy diet:
1. Assessing nutrient density, pleasure, and cultural relevance

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of grain-based foods.
2. Best practices for processing grains, legumes, nuts, and
seeds to maximize health benefits.
3. Detailed techniques for sprouting and soaking grains.
4. Recipes for versatile sourdough-based dishes, including
pancakes, bread, and pretzels.
This segment combines practical advice with a cultural
narrative, advocating for a thoughtful approach to grains in
the modern diet while encouraging the revival of ancient
food preparation methods.

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Chapter 5 Summary : 5. Maize: Or, the
Corn Conundrum

Chapter 5: Maize or The Corn Conundrum

Introduction

This chapter begins with the author's chaotic journey to learn

about traditional tortilla production in Mexico, highlighting
the importance of maize (corn) in our diets. The juxtaposition
of the author’s family dynamics and the challenges faced
during their travel sets the stage for a deeper exploration of
maize's role in nutrition and health.

Terminology: Corn vs. Maize

The terms "corn" and "maize" are used interchangeably, but

"maize" is the correct historical and scientific terminology.
Maize is derived from Indigenous and European languages
and signifies the origins of this staple food.

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The Role of Maize in Modern Diets

Maize is ubiquitous in the American diet, often in the form of

high-fructose corn syrup. The average American consumes
significant amounts of corn products, and the processing of
maize plays a critical role in its nutritional value.

Pellagra: A Historical Illness

Pellagra is presented as a nutritional deficiency caused by a

diet high in improperly processed maize. The historical
context outlines how maize consumption led to widespread
health issues in the early 20th century due to a lack of niacin
availability, particularly in impoverished southern U.S.
regions.

Nixtamalization: An Ancient Solution

The chapter introduces nixtamalization, a traditional method

of processing maize with alkaline solutions to make it safe
and nutritious. This method, developed by early
Mesoamerican farmers, allowed for better digestion and
nutrient absorption from maize—highlighted as essential for
preventing diseases like pellagra.

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Culinary Exploration

The author shares personal experiences learning about maize

processing in Mexico, emphasizing traditional practices and
family-centered approaches. Workshops reveal the
community aspects of maize processing and the culinary
traditions surrounding tortillas.

Health Implications

The text discusses the modern implications of consuming

non-nixtamalized maize products and the ongoing prevalence
of health issues related to maize consumption. The shift from
traditional practices to modern processing methods brought
about significant nutritional losses.

Conclusion: Reviving Nixtamalization

The chapter concludes with a call to action, encouraging

readers to appreciate and utilize nixtamalization in their diets.
The author emphasizes the importance of traditional
knowledge in improving modern nutrition and offers tips and
recipes for integrating nixtamalized maize into everyday

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cooking.

Practical Tips and Recipes

The chapter provides a section on how to shop for good

tortillas, bake with masa, and the best methods for making
tortilla chips and other dishes from nixtamalized maize,
ensuring readers can easily incorporate these practices into
their routines.

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Example
Key Point:Reviving traditional practices of
nixtamalization can significantly enhance our health
and nutrition.
Example:Imagine preparing a delicious meal with
homemade tortillas, where you’ve taken the time to
nixtamalize the maize. As you soak the corn in lime
water, you’re not just engaging in a culinary tradition
that dates back centuries; you’re also enhancing the
nutritional value of your food. This ancient technique
allows essential nutrients to be better absorbed,
transforming your meal into a healthier option compared
to the processed versions typically found in stores. By
choosing to nixtamalize, you embrace the wisdom of
past generations, invest in your health, and savor the
authentic flavors of tortillas that nourished communities
for thousands of years.

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Critical Thinking
Key Point:The importance of traditional maize
processing methods like nixtamalization in
combating nutritional deficiencies.
Critical Interpretation:Bill Schindler emphasizes the
necessity of nixtamalization in preparing maize to
enhance its nutritional value and prevent conditions like
pellagra. While his advocacy for traditional practices is
compelling, it’s crucial to recognize that this viewpoint
may oversimplify complex dietary issues. The
relationship between maize consumption and health
outcomes can be influenced by numerous factors,
including overall dietary patterns, lifestyle, and
socioeconomic status. Critics might argue that focusing
solely on traditional methods overlooks the benefits and
advancements of modern nutrition science. Moreover,
studies, such as those published in 'Nutrition Reviews,'
indicate that while nixtamalization improves nutrient
absorption, the overall diet must be holistic for effective
disease prevention. Therefore, while Schindler's insights
into nixtamalization are significant, readers should
consider a broader perspective that encompasses various
dietary practices and their impacts.

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Chapter 6 Summary : 6. Dairy: The
Foundational Food

Chapter 6 Summary: Dairy - The Foundational

Food

Raw Milk and Its Importance

The author, Bill Schindler, discusses his illegal practice of

sourcing raw milk to provide nutritious options for his
family, reflecting on how raw milk is increasingly seen as
dangerous despite being a traditional food source for
thousands of years. He argues that rather than avoiding dairy
altogether due to lactose intolerance, we should explore safe
methods of consuming and processing milk.

Historical Context of Dairy Consumption

Schindler highlights our ancestral relationship with milk,

noting that humans have consumed it since infancy for its
nutritional benefits. He cites archaeological and ethnographic

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evidence, indicating that early humans consumed milk from
various animals and began domesticating dairy products
around 8,000 to 10,000 years ago.

Fermentation and Nutritional Benefits

Fermentation transforms milk into safe, nutrient-dense foods

like yogurt and cheese. Traditional methods of fermentation
increase shelf life, enhance flavor and texture, and bolster
health benefits by adding beneficial bacteria while reducing
lactose. Schindler illustrates this with kefir and emphasizes
the simplicity of fermentation at home.

Modern Dairy Practices and Misconceptions

The chapter outlines how modern industrial practices, such as

pasteurization and homogenization, compromise milk's
nutritional value, leading to a disconnect from traditional
fermentation techniques. Schindler criticizes the
misconceptions surrounding dairy that emerged from health
guidelines warning against whole milk.
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The Value of Traditional Audio
Techniques

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Chapter 7 Summary : 7. Bugs: Protein,
Not Pests

Chapter 7: Bugs, Protein, Not Pests

Exploring Entomophagy

The author recounts a visit to the Unicorn Cafe in Bangkok,

Thailand, with his daughter Alyssa, where colorful dishes
capture the whimsical essence of the place. Their journey
into exploring edible insects as a food source started two
decades prior when the author aimed to teach his students
about the importance of insects in diets both historically and
globally, despite initial resistance from his wife.

Historical Context and Benefits

Insects have been a part of human diets for at least seven

million years, providing a nutrient-dense food source.
Currently, around two billion people consume insects, with
over 1,900 species identified worldwide. The United

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Nations’ FAO highlights the inefficient resource usage of
livestock compared to insects and their rich nutritional
content, suggesting entomophagy as a sustainable solution to
global food security.

Cultural Connections

The author emphasizes the need to experience cultures that

embrace insects as food to overcome Western biases.
Through visits to various restaurants and markets in
Thailand, he witnesses the ingrained tradition of eating bugs,
connecting consumers directly to their food sources.

Family Engagement and Transformation

The family's adventure includes harvesting weaver ant eggs

and preparing traditional dishes, breaking through Alyssa’s
initial reluctance to trying insects. Their involvement in
insect harvesting and preparation helps Alyssa embrace
entomophagy, illustrating the cultural importance of shared
food experiences.

Insect Market and Global Trends

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The chapter highlights an increase in the acceptance and
incorporation of insects in Western diets. Various restaurants
and companies in the U.S. and globally are emerging to offer
insect-based products. Research shows a significant projected
growth in the edible insect market, signaling a changing
perception towards entomophagy.

Incorporating Insects into Modern Diets

Practical suggestions for integrating insect protein into diets

are provided, with recipes for cricket-based dishes, including
power balls, granola, and more diverse culinary applications.
The author encourages readers to experiment with insect
flours for added nutritional value without compromising
taste.

Conclusion

The exploration of entomophagy serves not just to educate on

nutrition but also to enrich cultural understanding and
acceptance of sustainable food sources, urging a broader
acceptance of edible insects in contemporary diets.

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Chapter 8 Summary : 8. Earth, Ash, and
Charcoal: Have Your Fire and Eat It,
Too

Chapter 8: Earth, Ash, and Charcoal

Introduction to Mursik

Traveling in the northern Rift Valley of Kenya, the author

reflects on the journey to meet the Pokot people and their
traditional ash yogurt, mursik. This fermented yogurt,
consumed by the local pastoralists, is thought to contribute to
the health of Kenya’s elite athletes.

Cultural Experiences

Upon arrival in a Pokot village, the author experiences

vibrant local culture through music and dance. He observes
the traditional preparation of mursik, where hot sticks coated
with charcoal are used to implement a unique fermentation
process with raw cow’s milk.

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Understanding Food Norms

The author challenges conventional perceptions of food,

exploring "fringe" ingredients like wild greens, raw milk,
and, notably, ash and charcoal, which have nourishing
qualities. He discusses the historical use of these substances,
noting how innovations in cooking can reshape our ideas
about food.

Difference Between Ash and Charcoal

Ash and charcoal are differentiated by their creation process:

ash is a byproduct of burning in oxygen, while charcoal
results from high-heat cooking in an oxygen-free
environment. The alkalinity of ash can enhance food
preparation and nutritional quality, particularly in
cheesemaking.

Health Benefits of Charcoal

Charcoal is praised for its ability to detoxify by binding with

toxins in the body, a practice rooted in ancient cultures.
Despite its historic and emerging culinary uses, it faces

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regulatory challenges in certain locales, such as New York
City.

Geophagy: The Practice of Eating Earth

The text dives into geophagy, or the consumption of earth,

which is often stigmatized in modern culture. However, it
highlights its historical roots and nutritional benefits,
particularly in providing minerals and aiding digestion.

Culinary Practices with Earth

The author shares encounters with the Aymara community in

Bolivia, who prepare potatoes using earth to detoxify them,
emphasizing traditional methods versus modern perceptions.
This connection to the soil shows deep-rooted wisdom in
native culinary practices.

Modern Chefs Embracing Earth

Contemporary chefs are beginning to explore the use of earth

in cooking for nutritional benefits and flavor profiles,
challenging misconceptions about dirt as unclean.

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Conclusion: Rethinking Food

Through varied cultural experiences, the author invites

readers to reconsider their understanding of food and
nutrition. He emphasizes the importance of broader
definitions for what constitutes "normal" food, advocating
for more sustainable and enriching practices that draw from
ancient traditions.

Tips and Recipes

The chapter concludes with practical guidance for sourcing

edible clay, ash, and charcoal, along with recipes for charcoal
crackers, clay smoothies, charcoal mayonnaise, and ash salt,
promoting a zero-waste approach to cooking.

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Chapter 9 Summary : 9. Sugar: Or, the
Birthday Cake Dilemma

Chapter 9: Sugar or, The Birthday Cake Dilemma

Introduction

The author reflects on the juxtaposition between their rural

life on a farm and the culinary experiences in Dublin. They
describe attending a baking class with their daughter Brianna
to celebrate her birthday, where they learn complex recipes
under Chef Kevin Thornton.

The Complexity of Sugar

Sugar poses a complicated relationship for the author,

mirroring struggles many face with dietary choices and guilt
surrounding indulgence. Despite its non-nutritional benefits,
sugar is ubiquitous in foods often perceived as healthy. The
author emphasizes the health risks associated with excessive
sugar consumption.

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Ancestral Diet Influences

The author’s commitment to ancestral diets shaped their

perspective on feeding their family, emphasizing sustainable,
homemade foods. However, this rigidity led to food anxieties
within the family due to restrictions on sweets, indicating a
tendency toward orthorexia.

Balancing Nutritional and Cultural Needs

Realization dawns that a healthy relationship with food

extends beyond nutrition to cultural and emotional
components. The author begins to balance providing
nutrient-dense food with allowing exceptions for social
occasions, such as enjoying a birthday cake.

Understanding Sugar in Modern Context

Today’s fruits and sweeteners differ greatly from those

available to our ancestors, often being more processed and
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the sugar Text and
in
various foods and promotesAudio
a mindful approach to
sweeteners.

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Chapter 10 Summary : Conclusion

CONCLUSION

Adapting Like Our Ancestors

The key takeaway from our hunter-gatherer ancestors is the

ability to adapt to circumstances. Understanding our
ancestral dietary history is essential, but must be integrated
with broader human experiences, including identity, family,
tradition, religion, and ethics. True health encompasses not
just biological wellness through nutrient-dense foods but also
cultural satisfaction and enjoyment in communal eating.

Balancing Nutritional and Cultural Health

Finding a balance between maintaining nutritional integrity

and supporting modern cultural practices is critical.
Extremist approaches are impractical in a busy modern life
filled with work and responsibilities. Instead, individuals
should reflect on what matters, allowing for personal
compromise to cultivate meaningful diets and lifestyles.

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Small Changes, Big Impact

Readers are encouraged not to feel overwhelmed by dietary

changes. Each person’s journey is different, based on various
factors like location and values. Even minor, consistent
adjustments can yield substantial long-term benefits, as
illustrated by the example of making homemade sourdough
bread for children's school lunches, which promotes health
and connection over processed options.

Becoming Educated Consumers

Educating oneself as a consumer is vital for making

informed, healthy choices in today’s grocery stores. As
humanity faces significant dietary challenges, it is essential
to innovate food traditions that align ancestral biological
needs with contemporary cultural values. This food
revolution starts in individual kitchens and at family tables,
promoting genuine health on a community and global scale.

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Best Quotes from Eat Like a Human by
Bill Schindler with Page Numbers
View on Bookey Website and Generate Beautiful Quote Images

Chapter 1 | Quotes From Pages 23-52

1.What should I eat?" ... that’s not the only question
I should have been asking.
2.No other animal asks this question. No other animal hires
nutritionists or doctors to provide dietary advice.
3.Through fulfilling that clear imperative, we became more
and more viscerally connected with our food...
4....if you buy a popular brand of processed 100 percent
whole wheat bread to feed your family, by our USDA food
pyramid standards, you’re making a good choice.
5.When we make our dietary decisions using this more
holistic point of view, we eat foods that safely and
sustainably nourish.
Chapter 2 | Quotes From Pages 53-105
1.Plants should scare the hell out of you.
2.Your relationship with plants as food may be one of the

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 most challenging to turn on its head.
3.How do I make this plant as safe, nutritious, and accessible
as I can?
4.Wild plants are wild because they have not been
domesticated, meaning they haven’t been genetically
modified to adapt to a culturally created environment.
5.We are left with defenseless plants that we in turn must
bombard with herbicides, fungicides, and pesticides to
protect them—adding those pollutants to our air, our water,
and ourselves.
6.Rethinking wild plants as health-food powerhouses rather
than noxious weeds... They’re free, they’re nutritious, and
once your eyes begin to open to the possibilities, they are
everywhere.
7.Foraging lets us source the highest-quality, most
nutrient-dense plants possible while ensuring that we are
eating hyper-seasonally, bonding with our environment,
and observing the consequences of our actions.
8.Few things... offer a more immediate, easy, fun, and

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 fulfilling way to reestablish a healthy, ancestral relationship
with food than the simple acts of seasonal foraging and
employing the technology of fermentation.
9.Your time spent in the moment, paying attention, noticing
what is happening around you, and understanding that all
the choices we make with our food are significant...
Chapter 3 | Quotes From Pages 106-157
1.As soon as the yak had hit the frozen ground, the
herder dropped the hammer, picked up his knife,
and severed the massive animal’s jugular.
2.For most people in our society today, the butchering of an
animal is at best confusing to watch, at worst disgusting
and distressing. For me, it’s fascinating.
3.By focusing only on meat—and especially lean meat—we
have excluded nutritious, high-quality animal fats, organs,
and other offal from our diets, and these are the most
nutrient-dense, bioavailable foods on the planet for our
human bodies.
4.Making entirely different choices than a typical

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 contemporary Western butcher for a contemporary Western
consumer would, they achieved that zero-waste,
nose-to-tail holy grail.
5.We are deathly afraid of fat. But high-quality animal fat
literally helped fuel our most profound evolutionary
advances as humans.
6.The great irony is that we have taken a gigantic step
backward with our modern approach to meat.
7.If you don’t have a farmer nearby, look for an artisan
butcher, where access to organ meats... is becoming easier.
8.Reconnection to your food, learning, and empowerment...
all while feeding your body the most nourishing food on
the planet.

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Chapter 4 | Quotes From Pages 158-222
1.It doesn’t have to be all or nothing because it’s just
not that simple.
2.The irony is that bread should be forbidden fruit, but not
because of the reasons you’ve always been told.
3.We don’t possess the enzyme phytase, which is necessary
to break down and deactivate phytic acid.
4.Long-fermented sourdough is a brilliant and ages-old
solution for transforming the seeds we know as grain.
5.Not everyone will want to accept bread back into the fold.
But for those who do want to include bread and grains in
their diet, baking genuine sourdough is the healthiest way
to do it.
Chapter 5 | Quotes From Pages 223-252
1.'Because maize—corn—pervades your diet,
whether you’re conscious of it or not.'
2.'How that affects our health—contributing to obesity, heart
disease, and diabetes, among other illnesses—is an ongoing
conversation in our culture.'

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3.'Yet, maize presents a conundrum. It’s one of the hardest
foods for our bodies to digest.'
4.'The process of nixtamalization... transforms maize from a
bland, nutritionally inaccessible... grass seed into a
nourishing, delicious, aromatic, and prehistoric and historic
staple.'
5.'Through a simple tortilla, we learned about and connected
with a generous family, an entire village, and a process that
is thousands of years old and can still be used to improve
our contemporary diets.'
6.'As an educated consumer, you can choose products that
use only corn that has been nixtamalized.'
Chapter 6 | Quotes From Pages 253-303
1.What used to be the norm in dairy-based
communities for more than 10,000 years is not
only obscure today but illegal in most of the
country.
2.Instead, we should approach milk and dairy products the
same way we humans have approached every other food in

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 our dietary past—not if we should eat them, but rather how.
3.Traditional cultures continue to safely access raw milk;
remember the Samburu in this book’s introduction, who
mixed fresh milk with cow’s blood as a source of easily
sustainable, portable, high-quality nutrition.
4.We have to recognize that what we have created now is a
kind of Frankenmilk.
5.You simply cannot purchase anything at the market that is
as good as what you can produce at home.
6.I would argue that we should instead rethink and refine our
relationship with this most fundamental of foods.

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Chapter 7 | Quotes From Pages 304-334
1.How can I talk to my students about the
importance of eating insects in prehistoric diets if
neither they nor I have ever eaten any?
2.I firmly believed in my approach to teaching, which is
based on immersing students so that they use all of their
senses and pushing them beyond their comfort zone, where
they truly start to learn.
3.In order to feed the world’s projected nine billion people by
2050, food production must double...insects are a logical
choice. They require far fewer resources to grow than foods
like beef, pork, and poultry.
4....our Western notions of food still largely resist it,
entomophagy is gaining momentum and attention and
finding its way into health food stores...
5.Chef Mai...celebrated them, offering a culinary and visual
presentation of insects as food.
Chapter 8 | Quotes From Pages 335-364
1.What is considered 'normal' food?

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2.Why not take it a step further and explore the boundaries of
what seems to constitute food itself?
3.These are often used interchangeably, but they have
distinct qualities and benefits.
4.Ash's alkaline characteristics can alter the environment
within which food is processed, producing a multitude of
benefits.
5.By opening our perceptions to broader concepts of what
constitutes 'normal' food, we create an opportunity to make
the most of every food in every way that we can.
6.We can rethink our approach to foods like this by
connecting with the methods still used in traditional
societies.
7.This clearly was a food that Catalina’s family relished.
8.Is it we who live in places where... there are no remaining
naturally occurring food sources?
9.Each jar, each flavor profile... all felt perfectly normal in
the context of this family, community, and place.
10.Many of us wouldn’t consider eating earth, ash, charcoal,

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 or clay, and we look askance...
Chapter 9 | Quotes From Pages 365-394
1.The healthiest choice isn’t always about the food.
It’s also about who we are as a people, a society,
and, in my case, a family.
2.I began to recognize that my unbending approach toward
feeding my family didn’t allow space for another crucial
component of what makes us healthy: the cultural parts of
being human.
3.Should I feel guilty? Absolutely not!
4.If we are going to eat something sweet, we might as well
use it as an opportunity to take in valuable nutrition.
5.Sharing food—the very thing that makes us uniquely
human—became filled with anxiety, and nowhere more so
than when sweets were in the picture.

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Chapter 10 | Quotes From Pages 395-398
1.If there is one single lesson to learn from our
hunter-gatherer ancestors, it is how to make the
most of any situation—in other words, how to
adapt.
2.We need to realize what is truly important to us, to
compromise in the space that realization provides, and to
build meaningful lives and diets within those contexts.
3.Small, consistent, lasting changes are difficult to quantify,
but they are more powerful than you can imagine.
4.That weekly loaf of bread translates into meaningful,
long-term change in your child’s health, and in how you
reclaim your agency in this complicated, confusing modern
foodscape.
5.We must forge innovative traditions that balance our
ancestral biological requirements with our modern cultural
needs to create genuine health in ourselves, our families,
our communities, and our world.

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Eat Like a Human Questions
View on Bookey Website

Chapter 1 | 1. Asking the Right Questions: Not Just

What, But How?| Q&A
1.Question
What fundamental question about eating does the author
argue we need to ask beyond 'What should I eat?'?
Answer:The author emphasizes the importance of
asking 'How should I eat?' This question encourages
a deeper understanding of the processes and
technologies involved in preparing and consuming
food, focusing on how to maximize its nutritional
value.

2.Question
Why is the experience of setting a trap in the freezing
Alaskan pond significant for the author?
Answer:Setting the trap represents a pivotal moment of
vulnerability and self-discovery for the author. It juxtaposes
his childhood insecurities regarding food with his current
knowledge and skills in primitive food acquisition,

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culminating in a profound sense of accomplishment and
connection to his ancestors.

3.Question
How does the author describe the evolution of our
relationship with food throughout human history?
Answer:The author discusses how early humans faced
physical limitations in acquiring food, leading to the
development of tools and techniques for processing and
cooking. Over time, these advancements allowed humans to
transform less accessible foods into nutrient-rich meals,
highlighting the significant shift from scavenging to
intentional food gathering through hunting and agriculture.

4.Question
What role does cooking play in the evolution of the
human diet according to the author?
Answer:Cooking is portrayed as a transformative technology
that not only made food safer and easier to digest but also
concentrated its nutrients. The act of cooking expanded the
diversity and nutritional density of the human diet,

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fundamentally shaping human evolution and societal
development.

5.Question
What key realizations does the author come to regarding
modern food consumption?
Answer:The author realizes that modern eating often lacks
the deep connection and knowledge that characterized
ancestral diets. There is a growing detachment from food
sources and preparation, contributing to poor dietary choices
and health issues. Emphasizing the 'how' of eating can guide
individuals toward making healthier, more nourishing
decisions.

6.Question
Can you describe a practical application of the 'how' in
relation to modern dietary choices as pointed out by the
author?
Answer:The author suggests that when choosing foods like
bread, it's vital to consider not just the ingredients, but how
they're processed. For instance, sourdough bread, which
undergoes fermentation, is nutritionally superior and more

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digestible compared to standard whole wheat bread,
emphasizing the importance of both the 'what' and 'how' in
dietary decisions.

7.Question
What emotional and psychological elements does the
author associate with his past experiences with food?
Answer:The author reflects on a troubled relationship with
food that began in childhood, marked by bullying and
unhealthy cycles of weight loss and gain. He associates food
with negative emotions rather than nourishment, and through
his journey in understanding ancestral foodways, he seeks to
change this perception and find empowerment.

8.Question
How does the author's experience in Alaska serve as a
metaphor for broader themes in the book?
Answer:The struggle in the frozen pond serves as a metaphor
for facing discomfort and overcoming personal challenges,
paralleling the broader theme of reconnecting with food and
understanding how to nourish ourselves. It illustrates the

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journey from disconnection to empowerment through
knowledge and application of ancestral practices.

9.Question
What lessons does the author believe should be absorbed
from our ancestors regarding food?
Answer:The author suggests we should honor our ancestors'
understanding of food by integrating their practices into
modern culinary methods, focusing on sustainability,
nutrition, and ethical sourcing to create a food system that is
both nourishing and connected to our historical roots.

10.Question
What larger societal issue does the author connect to our
current eating habits?
Answer:The author links modern eating habits to a multitude
of health issues stemming from misinformation and
detachment from food sources, pointing out how
convenience and industrialization have led to a decline in
food knowledge and an increase in malnutrition and
diet-related ailments.

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Chapter 2 | 2. Plants: Snacks in the Sidewalk| Q&A
1.Question
What is the main message regarding the consumption of
plants, according to Chapter 2?
Answer:Plants contain inherent toxins that can be
harmful to us, and while they can provide health
benefits, we must be aware of their potential
dangers. The chapter challenges the conventional
belief that eating plants, especially vegetables, is
inherently healthy. Instead, it advocates for a more
nuanced understanding of our relationship with
plants.

2.Question
How do the toxins in plants serve a purpose?
Answer:Toxins in plants act as natural pesticides, herbicides,
and fungicides, protecting them from predators and disease.
They are part of the plant's survival mechanism, developed
over eons to ensure their reproductive success.

3.Question
Why is it problematic to consume domesticated plants

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year-round?
Answer:Domesticated plants can accumulate toxins if
consumed out-of-season and lack the nutritional density of
their wild counterparts. Over-consuming the same types of
vegetables year-round can lead to health issues due to toxin
buildup.

4.Question
What are some methods suggested for making plants
safer and more nutritious?
Answer:Foraging for wild plants and practicing fermentation
are highlighted as effective methods. Foraging reconnects
individuals with their food sources and seasons, while
fermentation enhances safety and nutrition by transforming
the plants through beneficial microorganisms.

5.Question
What does the author suggest about the nutritional value
of wild versus domesticated plants?
Answer:Wild plants often have a higher nutritional value
than those that are domesticated. For example, wild greens

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may contain more minerals and phytonutrients compared to
store-bought vegetables.

6.Question
What can foraging teach us about our food system?
Answer:Foraging encourages a deeper connection with our
environment and food sources, highlighting the importance
of recognizing and utilizing local, nutrient-dense plants
rather than relying solely on mass-produced grocery store
items.

7.Question
What cultural practices did our ancestors use to make
plants safe to eat?
Answer:Our ancestors developed various techniques like
cooking, soaking, and fermentation to detoxify plants and
access their nutrition safely, long before the advent of
agriculture.

8.Question
How does fermentation benefit the consumption of
plants?
Answer:Fermentation helps reduce toxins and enhances

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nutrient availability, making food safer and more digestible.
It transforms raw ingredients into nutritious forms rich in
probiotics.

9.Question
What role do allelochemicals play in plant survival?
Answer:Allelochemicals are chemical compounds produced
by plants that can repel herbivores, attract pollinators, or
inhibit the growth of competing plants, aiding in the plant's
reproduction and survival.

10.Question
How can one begin their foraging journey?
Answer:Start by educating oneself through foraging tours,
books, and guides, and gather a basic foraging kit that
includes reference materials, collection vessels, and tools like
a pocketknife.

11.Question
What do traditional hunter-gatherers teach us about
foraging?
Answer:They view foraging as a continual part of life,
always observant and engaged with their environment,

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emphasizing the importance of integrating foraging into daily
routines.

12.Question
How can we make a positive change in our eating habits
according to the chapter?
Answer:By shifting towards seasonal and local foraging
practices, and utilizing ancient processing technologies like
fermentation, we can reclaim our relationship with food and
nutrition.

13.Question
What is a simple first step one can take to incorporate
wild plants into their diet?
Answer:Find and harvest a handful of wild greens, wash
them, and mix them with store-bought vegetables or
incorporate them into meals to start integrating foraged foods
into the diet.

14.Question
What is the impact of agricultural practices on the
nutritional quality of crops?
Answer:Current agricultural practices, focused on

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maximizing yields, have led to a significant decline in the
nutritional quality of crops, resulting in less protein and
essential vitamins and minerals.
Chapter 3 | 3. Animals: More Animal, Less Meat|
Q&A
1.Question
What are the cultural differences in how meat is
consumed and valued across different societies?
Answer:In the northern Mongolian culture, as
illustrated in the chapter, there is a zero-waste
approach to butchering a yak, where every part of
the animal is utilized, emphasizing the importance of
organs and offal over muscle meat. This contrasts
sharply with contemporary Western culture, where
we primarily value lean cuts of meat and often
discard the most nutrient-dense parts, such as liver
and fat. The Mongolian herders' methods highlight
a deep connection to their food source and a respect
for the animal, showcasing a holistic approach to
consumption.

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2.Question
Why is it important to eat 'offal' according to the author?
Answer:Offal, which includes organs and other byproducts
of butchering, is extremely nutrient-dense and bioavailable.
For instance, beef liver contains significantly higher levels of
iron, vitamin A, and other essential nutrients when compared
to typical muscle meats like ground beef. Eating offal aligns
with ancestral diets, which emphasized the use of all animal
parts for optimal health.

3.Question
How has modern food systems affected our relationship
with meat and animal products?
Answer:The modern food system has distanced consumers
from understanding where their meat comes from.
Techniques established in the late 19th century, such as the
advent of refrigeration and centralized slaughterhouses, led to
a preference for muscle meat while deeming offal as waste.
This system has contributed to ethical concerns regarding
animal treatment and reduced awareness of the nutritional

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value of less popular cuts.

4.Question
What steps can individuals take to reconnect with their
food sources?
Answer:Individuals can begin by learning nose-to-tail
butchering practices, sourcing meat directly from farmers or
local butchers, or even starting to hunt if they are
comfortable. Additionally, they can attend workshops to
learn butchering skills and start utilizing all parts of the
animal in their cooking.

5.Question
How does the author suggest addressing our modern
skewed perceptions of animal protein?
Answer:The author encourages readers to adopt a mindset
shift towards valuing the whole animal, emphasizing
techniques that promote a zero-waste ethic in cooking. By
re-evaluating what parts of animals are considered food, and
making efforts to incorporate offal into diets, individuals can
create healthier and more ethical eating habits.

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6.Question
What benefits are associated with using animal fats in
cooking?
Answer:Animal fats, such as lard and tallow, are highlighted
as safe and nutritious options for cooking. They do not break
down at high temperatures unlike many plant oils, reducing
harmful free radicals in food preparation. Furthermore, these
fats are rich in nutrients and can enhance the flavors of
dishes.

7.Question
Describe a personal experience the author shares that
influenced his view on utilizing all aspects of an animal.
What did he learn?
Answer:The author describes a transformative experience at
the Italian Culinary Institute, where he learned traditional
butchering techniques and the nose-to-tail philosophy. He
gained hands-on experience using every part of the
pig—from curing to cooking—which reinforced the value of
using the entire animal and the joy of creating nourishing,
sustainable meals.

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8.Question
How do traditional practices regarding meat
consumption differ from modern approaches?
Answer:Traditional practices prioritize using the entire
animal and valuing all its parts for nutrition, as seen in
cultures like the Mongolian herders, while modern
approaches focus predominantly on selective cuts of muscle
meat, leading to discarded parts often deemed undesirable.
This shift has evolved into a culture of disconnect, where
people have less knowledge of butchering and cooking with
the whole animal.

9.Question
What is the author's position on hunting?
Answer:The author acknowledges that hunting may not be
for everyone, but views it as a sincere way to connect with
food sources. His own experiences with hunting, especially
with his father and son, reflect the importance of
understanding the life cycle of our food and the responsibility
that comes with taking an animal's life.

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10.Question
Why does the author advocate for a deeper
understanding and engagement with the sources of our
food?
Answer:The author believes that maintaining a close
connection with food sources fosters ethical consumption and
promotes mindfulness regarding the lives of animals raised
for food. By understanding the processes behind meat
consumption, individuals can make conscious decisions that
reflect their values around health, sustainability, and animal
welfare.

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Chapter 4 | 4. Grains: Wheat, Sourdough, and Their
Cousins| Q&A
1.Question
What important truths about grains and bread did the
author learn through research?
Answer:The author learned that (1) it doesn't have
to be all or nothing regarding eating grains and
bread, and (2) the relationship we have with these
fundamental foods is more complex than popular
diet ideas suggest.

2.Question
How does the author and his family approach the
consumption of bread and grains today?
Answer:They enjoy consuming bread, crackers, and pizzas in
moderation, ensuring that they are made through traditional
sourdough processes to maximize safety and nutrition.

3.Question
What traditional techniques can help make grains and
seeds more nutritious and easier to digest?
Answer:Techniques like soaking, sprouting, and long, slow

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fermentation (as seen in sourdough bread) can drastically
improve the nutritional profile and digestibility of grains and
seeds.

4.Question
Why is sourdough considered healthier than commercial
bread?
Answer:Sourdough undergoes a natural fermentation process
that breaks down phytic acid and gluten, making nutrients
more accessible and lowering the glycemic index, resulting
in easier digestion.

5.Question
What analogy does the author use to explain how grains
resist being digested and how we can mimic nature?
Answer:The author compares the digestive processes of
birds, which process seeds in a crop and gizzard, to how
humans need to soak, sprout, and ferment grains before
consuming them for better digestion.

6.Question
What role do antinutrients in grains play regarding
human nutrition?

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Answer:Antinutrients like phytic acid hinder our ability to
absorb crucial minerals, making raw grains challenging for
our bodies to process and use nutritiously.

7.Question
What is the significance of traditional fermentation in
relation to sourdough bread?
Answer:Traditional fermentation enhances sourdough bread's
nutritional value by improving digestibility and flavor, and it
connects bakers to the local microbial environment.

8.Question
What makes genuine sourdough distinct from commercial
bread products?
Answer:Genuine sourdough contains only flour, water, and
salt, without the addition of acids or commercial yeast,
ensuring it undergoes a proper fermentation process.

9.Question
How can we make informed decisions about consuming
grain-based foods?
Answer:Consider factors such as nutrient value, pleasure
from the food, cultural significance, processing techniques,

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and the quality of the grains to make healthier food choices.

10.Question
What does the author suggest is a balanced approach
toward grains, legumes, and nuts in our diets?
Answer:Rather than completely avoiding these foods, we
should learn how to prepare them correctly and consume
them in moderation to enjoy their health benefits while
minimizing risks.
Chapter 5 | 5. Maize: Or, the Corn Conundrum|
Q&A
1.Question
What inspired the author to explore the topic of maize
and nixtamalization?
Answer:The author's nostalgic experience at a farm
as a child, where he was fascinated by colorful corn,
combined with his desire to educate himself and his
family about the proper processing of maize led
them to Mexico. He sought to understand
nixtamalization and its historical significance in
making maize more nutritious.

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2.Question
Why is nixtamalization considered crucial in the
processing of maize?
Answer:Nixtamalization transforms maize into a nutritious
food by making niacin bioavailable, neutralizing
antinutrients, and enhancing overall digestibility. This
ancient process has allowed maize to be a safe and sustaining
staple food in diets without leading to deficiencies like
pellagra.

3.Question
How did the misunderstanding about maize contribute to
the health crisis in the southern United States?
Answer:Misinterpretation of maize's nutritional properties
led to a reliance on unprocessed corn that caused niacin
deficiency and resulted in the pellagra epidemic, a serious
dietary disease affecting millions before the true cause was
understood.

4.Question
What practical steps can consumers take to ensure they
are eating properly processed maize?

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Answer:Consumers can look for products labeled as made
from nixtamalized corn, such as Bob’s Red Mill masa harina,
or actively nixtamalize maize at home for nutritional
benefits. They should also prioritize purchasing fresh tortillas
from stores or local tortillerias that nixtamalize on-site.

5.Question
How does the nixtamalization process connect people and
communities, as illustrated in the author's experiences in
Mexico?
Answer:During the author's visit to a community, he
witnessed the nixtamalization process as a collective,
communal experience where families gathered at the molino
(mill) to socialize, share stories, and work together to process
maize, reinforcing cultural heritage and community bonds.

6.Question
What can we learn from the historical context of maize
and its processing about our modern diets?
Answer:Understanding the historical importance of
nixtamalization highlights the need for awareness in our
dietary choices, emphasizing that traditional methods can

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offer better nutritional value and health benefits, contrasting
with the harmful effects of modern processed corn.

7.Question
In what ways can the nixtamalization process be
implemented in contemporary cooking?
Answer:Home cooks can incorporate nixtamalized maize by
making tortillas, pozole, grits, and even bread, ensuring they
utilize the nutrient-rich form of maize that is more beneficial
for health.

8.Question
What is the overarching message the author
communicates regarding maize consumption and cultural
practices?
Answer:The author champions a return to traditional food
processing techniques like nixtamalization to reclaim our
health and nutrition while also celebrating and preserving
cultural heritage surrounding maize.

9.Question
What was the impact of Dr. Joseph Goldberger’s work in
understanding dietary deficiencies associated with maize?

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Answer:Dr. Goldberger's experiments revealed that pellagra
was caused by a niacin deficiency linked to unprocessed
maize consumption, paving the way for the acknowledgment
of dietary importance and spurring efforts to enrich maize
with essential nutrients.

10.Question
Why might nixtamalization be overlooked in modern
diets despite its benefits?
Answer:The industrialization of maize processing and
convenience in mass production often leads to the neglect of
traditional methods like nixtamalization, which enhances the
nutrient profile of maize and provides deep cultural
significance.
Chapter 6 | 6. Dairy: The Foundational Food| Q&A
1.Question
What is the significance of raw milk in the context of
human history and nutrition?
Answer:Raw milk has been a fundamental part of
human diets for over 10,000 years, serving as a

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nourishing food source that is rich in beneficial
bacteria and enzymes. It supports essential
processes like fermentation, which not only makes
the milk digestible but also transforms it into
various nutritious foods such as cheese, yogurt, and
kefir. The ancestral relationship humans have had
with raw milk underscores its importance as a
foundational food that fueled growth and health,
especially during infancy.

2.Question
How does the process of fermentation enhance the
nutritional value of dairy products?
Answer:Fermentation increases nutrient availability, reduces
lactose levels, and boosts beneficial bacteria in dairy
products. For example, when milk is fermented, lactose is
broken down, making it easier for lactose-intolerant
individuals to digest. Beneficial bacteria are enhanced,
promoting gut health, while the acidity that develops during
fermentation makes the food safer by combating pathogens.

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3.Question
What are the main concerns related to modern milk
production and processing techniques?
Answer:Modern milk production often involves
pasteurization, which kills beneficial bacteria and enzymes in
milk, leading to a 'Frankenmilk' effect. This not only
diminishes the nutritional profile of the milk but also creates
products that are less beneficial for health, as pasteurized
milk often requires artificial fortification with vitamins that
would have naturally been present in raw milk.

4.Question
How can individuals reclaim their dietary relationship
with milk and dairy?
Answer:Individuals can reclaim their relationship with milk
and dairy by sourcing high-quality raw or minimally
processed milk, learning traditional fermentation methods at
home, and producing their own dairy products like yogurt,
kefir, and cheese. This practice encourages a closer
connection to food sources and fosters an understanding of

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the nutritional benefits of unprocessed dairy.

5.Question
Why is understanding the origins and methods of
traditional cheese-making important today?
Answer:Understanding traditional cheese-making methods is
crucial as they provide insights into how our ancestors
created safe, nutritious dairy products without modern
conveniences. This knowledge empowers individuals to
make informed choices regarding dairy consumption and
encourages the preservation of biodiversity in dairy
production, as well as better practices in food production.

6.Question
What steps can be taken to choose healthier dairy options
in the grocery store?
Answer:To choose healthier dairy options, look for milk
labeled as raw, high-quality whole milk from small, grass-fed
dairies, ideally non-homogenized and low-temperature
pasteurized. If raw milk is unavailable, seek organic,
non-homogenized options, avoiding ultra-pasteurized

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products. Reading labels carefully to identify the presence of
unnecessary additives and fortified ingredients is also
important.

7.Question
What lesson does the author convey about the
consumption of dairy and lactose intolerance?
Answer:The author argues that instead of outright
eliminating dairy due to lactose intolerance, individuals
should focus on how to consume dairy through fermentation.
Fermented dairy products often contain lower lactose levels
and are easier to digest, enabling intolerant individuals to
enjoy the health benefits of dairy without discomfort.

8.Question
How does the chapter link personal experiences with
broader food traditions?
Answer:The author shares personal anecdotes about his
family’s love for cheese and the joyful memories associated
with food preparation, highlighting how personal experiences
with dairy connect to universal food traditions. This

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connection underscores the emotional and cultural
significance of food and encourages readers to explore their
own food histories and practices.

9.Question
In what ways can homemade dairy products improve
health compared to store-bought options?
Answer:Homemade dairy products are typically fresher,
made with high-quality ingredients, and often retain more
beneficial bacteria due to traditional fermentation methods.
Unlike store-bought counterparts, homemade products do not
contain artificial additives, preservatives, or unnecessary
fortifications, offering better nutritional value and taste.

10.Question
What implications does the FDA’s stance on raw milk
consumption have on the relationship between consumers
and dairy producers?
Answer:The FDA’s caution against raw milk creates a
tension between consumers seeking nutritious, minimally
processed food and dairy producers striving to meet
regulatory standards while preserving traditional practices.

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This dynamic can lead to distrust in food safety practices and
a loss of access to sustainable, whole foods, ultimately
affecting consumer choices and food sovereignty.

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Chapter 7 | 7. Bugs: Protein, Not Pests| Q&A
1.Question
Why is the author so passionate about introducing
entomophagy to his students?
Answer:The author believes that in order to engage
his students in meaningful discussions about modern
food systems, human health, and sustainability, they
must first overcome their ingrained aversions to
eating insects. He argues that experiencing
entomophagy firsthand is essential for a deeper
understanding of dietary practices and to challenge
the 'yuck factor' that many in Western cultures
associate with insects.

2.Question
What significance does the author place on his daughter's
reaction to eating insects after their trip to Thailand?
Answer:Alyssa's eventual willingness to try the ant egg salad
and omelet highlights the transformative experience that
living within a culture that regularly consumes insects can

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provide. It symbolizes breaking down barriers of modern
Western food perceptions and opens a dialogue about
integrating ancient, sustainable food practices into
contemporary diets.

3.Question
How does the author view the historical context of insect
consumption in human diets?
Answer:The author emphasizes that insects have likely been
a part of human diets for over seven million years, serving as
early sources of protein and essential nutrients. He
underscores the importance of recognizing this
anthropological history to foster a more accepting attitude
towards entomophagy in modern contexts.

4.Question
What challenges does the author face in promoting
entomophagy at his college, and how does he overcome
them?
Answer:The author encounters resistance rooted in Western
cultural bias, as insects are not recognized as 'real' food
within institutional settings. After years of advocacy, he

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eventually navigates local health regulations to allow insects
to be served in a cafeteria, demonstrating persistence and
ingenuity in addressing cultural stigmas against insects.

5.Question
What connection does the author draw between
sustainable diets and the consumption of insects?
Answer:The author highlights that raising insects for food
requires significantly fewer resources (land, water, feed)
compared to traditional livestock, making them a more
sustainable option. He believes that embracing entomophagy
can contribute to food security and environmental health,
especially in the face of a growing global population.

6.Question
Why is the Unicorn Cafe important to the author's
narrative about eating insects?
Answer:The Unicorn Cafe serves as a contrast to the more
serious subject of entomophagy. It reflects the playful side of
culinary experiences while also acting as a motivator for
Alyssa to try insects, showcasing how the incentives of

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enjoyment and exploration can help bridge gaps between
unfamiliar foods and cultural practices.

7.Question
How do modern culinary approaches, as demonstrated by
Chef Mai, change perceptions of insect consumption?
Answer:Chef Mai's innovative dishes at his restaurant not
only celebrate insects visually and gastronomically but also
challenge preconceived notions about entomophagy. By
presenting insects as a sophisticated ingredient rather than
something to be hidden, he invites diners to reconsider the
possibilities of insects in gastronomy.

8.Question
What implications does the rise in businesses focusing on
insect-based foods have for the future of human diets?
Answer:The emergence of insect-based products and
businesses suggests a growing acceptance and normalization
of entomophagy, which could lead to a significant shift in
how we view food sources globally. This growing market
indicates that insect protein could play a vital role in

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addressing nutrition needs and sustainable food production.

9.Question
What lessons does the author hope to convey through his
family's experiences with entomophagy in Thailand?
Answer:The author aims to highlight the importance of
cultural immersion in understanding and accepting
alternative food practices. Through their hands-on
experiences, he hopes to instill a sense of responsibility
towards food sources and encourage a more open-minded
approach towards nutrition and sustainability.

10.Question
In what ways does the author suggest incorporating insect
protein into a modern diet?
Answer:The author presents various methods to integrate
insect protein, such as substituting cricket flour in baking or
using dried insects in dishes without compromising flavor or
texture, thus promoting a practical approach for those
looking to enhance their nutritional intake sustainably.
Chapter 8 | 8. Earth, Ash, and Charcoal: Have Your
Fire and Eat It, Too| Q&A

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1.Question
What is the significance of the traditional ash yogurt
mursik for the Pokot people and their culture?
Answer:Mursik is not only a staple food for the
Pokot people, aiding in their nomadic pastoralist
lifestyle, but it is also considered a health elixir that
contributes to the exceptional athletic performance
of Kenyan runners. This yogurt embodies their
cultural heritage as it has been a part of their diet
for generations, showcasing their connection to
traditional food practices.

2.Question
How do ash and charcoal differ in their properties and
uses in relation to food?
Answer:Ash is a byproduct of complete combustion with
oxygen, light and feathery, often used in leavening and
detoxifying foods. Charcoal, on the other hand, forms from
organic material heated without oxygen, being grittier and
serving as a powerful natural detoxifier. Both have historical

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significance in enhancing food preservation and flavor.

3.Question
In what ways does the practice of geophagy challenge
modern perceptions of food?
Answer:Geophagy, or the consumption of earth, is often
regarded as abnormal in modern Western culture due to its
association with dirt and illness. However, it has historical
roots in human evolution, serving as a source of minerals and
a method to detoxify food, demonstrating that what
constitutes 'normal' food can vary drastically across cultures.

4.Question
What role does the earth play in the diets of the Aymara
people in Bolivia?
Answer:The Aymara incorporate earth into their diet through
practices like p’asa, dipping potatoes in clay. This not only
detoxifies potentially harmful compounds in the potatoes but
also provides essential minerals, showcasing how earth is
valued for its nutritional benefits rather than dismissed as
mere dirt.

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5.Question
How can we redefine our understanding of 'normal' food
based on traditional practices discussed in the chapter?
Answer:By embracing ancient practices and viewing foods
like charcoal, ash, and clay not as fringe or unsafe but as
integral to human diets, we can broaden our understanding of
nutrition and sustainability, leading to more inclusive and
health-oriented food systems.

6.Question
What insights can be drawn from the methods used by
traditional cultures to process and detoxify foods?
Answer:Traditional cultures demonstrate intricate knowledge
of food processing techniques that enhance safety and
nutritional value. Learning from these practices can inform
contemporary food systems, allowing us to tackle food
security and health issues more effectively by reconnecting
with our ancestral wisdom.

7.Question
What implications does the contrast between modern
food norms and traditional practices have on our food

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systems?
Answer:The contrast highlights a disconnect between
modern food science, which often views certain natural
substances skeptically, and traditional practices that see
nutritional value in them. This discord suggests the need to
reevaluate our food regulations and embrace a wider array of
natural ingredients for better health outcomes.

8.Question
Why is the inclusion of clay as a dietary component
significant?
Answer:Clay consumption is significant as it reveals a
connection to traditional wisdom about detoxification and
mineral supplementation, particularly in times of nutritional
stress, allowing insights into practices that could enhance
modern dietary approaches.

9.Question
What can we learn from Bill Schindler’s journey in terms
of food culture and sustainability?
Answer:Schindler’s journey illustrates the importance of

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valuing local food cultures and practices, recognizing the
sustainability inherent in traditional diets. By understanding
and integrating these practices into our own diets, we can
promote healthier and more sustainable food systems.

10.Question
How do the experiences shared in the chapter reflect
resilience and adaptability in food practices among
different cultures?
Answer:The experiences reflect how diverse cultures adapt
their food practices in response to their environment and
nutritional needs, showcasing a resilience that allows them to
thrive despite challenges, which offers valuable lessons for
overcoming modern food security issues.
Chapter 9 | 9. Sugar: Or, the Birthday Cake
Dilemma| Q&A
1.Question
How can we redefine our relationship with sugar in the
context of celebrations?
Answer:Redefining our relationship with sugar
involves recognizing its cultural significance,

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especially during celebrations like birthdays. Instead
of viewing sugar-laden foods like birthday cake as
something to feel guilty about, we can embrace them
as a way to connect with our loved ones and
acknowledge special moments. The goal is to find
balance—enjoying the cake made by a loved one or
partaking in dessert at a celebration while being
mindful of the quality of ingredients used and
allowing ourselves to enjoy these experiences
without guilt.

2.Question
What impact does the food we choose on our emotional
and social well-being?
Answer:The food we choose significantly impacts our
emotional and social well-being. Eating is not just about
nutrition; it’s also about connection and shared experiences.
When families create meals together, such as baking a cake,
they strengthen their bonds and create memories. The
emotional nourishment derived from these experiences can

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be as crucial as the nutritional value of the food itself.

3.Question
What are the implications of 'orthorexia' as discussed in
the chapter?
Answer:Orthorexia refers to an unhealthy obsession with
eating only what is perceived as healthy or pure food, often
leading to a restrictive diet that can have psychological and
emotional consequences. In the chapter, the author reflects on
how his attempts to provide a 'perfect' diet for his family
ended up causing anxiety and strife instead of the intended
health benefits. Acknowledging the balance between
nutrition and enjoyment is vital for a healthy relationship
with food.

4.Question
How can we incorporate sugar into our diet without
compromising health?
Answer:To incorporate sugar into our diet healthily, we can
focus on making foods from scratch using high-quality,
minimally processed ingredients. For instance, using raw

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honey or pure maple syrup instead of refined sugar not only
offers sweetness but also adds beneficial nutrients.
Additionally, understanding the social context—like
enjoying a homemade birthday cake—allows us to partake in
meaningful experiences while still prioritizing our health.

5.Question
What steps can we take to mitigate the negative effects of
sugar consumption?
Answer:To mitigate the negative effects of sugar
consumption, we should be selective about the type of
sweeteners we use, favoring unrefined options and
combining them with nutrient-rich ingredients. Practicing
portion control, being aware of sugar hidden in everyday
foods, and prioritizing whole, unprocessed foods can further
help manage sugar intake effectively.

6.Question
Why is understanding the nutritional context of sugar
important?
Answer:Understanding the nutritional context of sugar is

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crucial because it helps us make informed choices about what
we consume. For example, recognizing the difference
between highly processed sugars and more natural
sweeteners—like raw honey or pure maple syrup—allows us
to choose options that can provide additional nutrients rather
than just empty calories. This knowledge empowers us to
enjoy sweet foods in a more balanced way.

7.Question
How does the author reconcile the tension between giving
his family healthy foods and allowing for the enjoyment
of sweets?
Answer:The author reconciles this tension by creating a set
of rules that prioritize nutrient-dense, homemade foods,
while allowing for the occasional indulgence. He shifts his
mindset to appreciate the cultural and emotional value of
food, recognizing that enjoying cake at a celebration is not
just acceptable, but beneficial to family bonds, as long as it is
made from quality ingredients.

8.Question
What role does cooking and food preparation play in

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family relationships according to the chapter?
Answer:Cooking and food preparation play a fundamental
role in strengthening family relationships. The act of
preparing meals together fosters collaboration,
communication, and shared experiences, allowing families to
bond over the creation and enjoyment of food. In the chapter,
the author emphasizes how cooking alongside his daughter in
a class not only teaches skills but also enriches their
connection through the joy of shared culinary experiences.

9.Question
What lesson does the chapter offer about the diversity of
sweeteners available to us today?
Answer:The chapter highlights the diversity of sweeteners
available today, advising us to be discerning in our choices.
It explains the differences between refined sugars, unrefined
options like muscovado sugar, and natural sweeteners like
honey and maple syrup. By choosing more nutritionally
beneficial sweeteners, we can satisfy our sweet cravings
while still supporting our health.

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10.Question
Why is it important to consider cultural factors when
eating sweets?
Answer:Considering cultural factors when eating sweets is
important because food is tied to traditions, celebrations, and
social interactions. Recognizing that certain sweet foods play
vital roles in connecting us to our heritage and loved ones
helps to legitimize their place in our diets, making it easier to
enjoy them mindfully without guilt or anxiety.

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Chapter 10 | Conclusion| Q&A
1.Question
What is the key lesson we can learn from our
hunter-gatherer ancestors regarding adaptability?
Answer:The key lesson is the importance of
adaptation. Our ancestors thrived by making the
most of any situation, and this adaptability is
essential for us today as we navigate our modern
food landscape.

2.Question
How should we approach our understanding of dietary
needs based on ancestral knowledge?
Answer:We must integrate our ancestral dietary knowledge
with our modern context, acknowledging that food is not just
about biology but also identity, culture, and ethics. It requires
a balanced approach that considers nutritional health and
cultural significance.

3.Question
What balance should we aim for in our diets and food
choices?

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Answer:We need to maximize nutrient density and
bioavailability in our foods while ensuring they align with
our cultural practices and tastes. This means recognizing the
importance of sharing and enjoying meals as part of our
humanity.

4.Question
Why does the author stress the importance of not leaning
towards extremism in dietary choices?
Answer:Extremism can lead to unsustainable practices that
do not fit into our busy modern lives. Instead, we should find
a balanced approach that accommodates our individual
circumstances and priorities.

5.Question
What small change can have a significant impact over
time according to the author?
Answer:Making one loaf of genuine sourdough bread each
week can lead to enormous benefits over time, providing
healthier options and creating meaningful connections
around food for our families.

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6.Question
How can becoming a more educated consumer affect our
food choices?
Answer:Becoming an educated consumer helps us make
healthier choices at the grocery store, allowing us to navigate
the complexities of modern diets with informed decisions.

7.Question
How does the author suggest we respond to our current
dietary predicament?
Answer:We are called to forge innovative food traditions that
address our biological needs while satisfying cultural needs,
starting this revolution in our own kitchens and around our
tables.

8.Question
What does the author imply about the relationship
between food, identity, and culture?
Answer:Food is deeply tied to our identity, family, tradition,
and community. A healthy diet is not just about nutrition but
also about reinforcing our cultural values and social
connections.

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9.Question
What is the significance of small, consistent changes in
our dietary habits?
Answer:Even minor adjustments in our eating habits can lead
to significant, lasting changes in our health and well-being,
especially when compounded over time.

10.Question
What does the author mean by ‘reclaiming your agency’
in the modern food landscape?
Answer:Reclaiming your agency means taking control of
your food choices and preparing meals that honor your health
and values, allowing you to navigate the complexities of
modern food systems with confidence.

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Eat Like a Human Quiz and Test
Check the Correct Answer on Bookey Website

Chapter 1 | 1. Asking the Right Questions: Not Just

What, But How?| Quiz and Test
1.Bill Schindler emphasizes the importance of
asking just 'What should I eat?' in his chapter.
2.Early humans relied on technology and strategies to obtain
and process food.
3.Schindler believes that industrial food systems have a
positive impact on health.
Chapter 2 | 2. Plants: Snacks in the Sidewalk| Quiz
and Test
1.All plants are completely safe for human
consumption and contain no toxins.
2.Domesticated plants are often more nutritious than wild
varieties due to selective breeding.
3.Fermentation can enhance the digestibility of plants and
provide beneficial probiotics.
Chapter 3 | 3. Animals: More Animal, Less Meat|
Quiz and Test

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1.Mongolian herders prioritize the use of
nutrient-dense organs and fat over lean cuts of
meat.
2.The consumption of organ meats in the U.S. has increased
due to improved refrigeration techniques.
3.The chapter encourages readers to learn butchering skills
and appreciate the full value of the animal.

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Chapter 4 | 4. Grains: Wheat, Sourdough, and Their
Cousins| Quiz and Test
1.Sourdough fermentation improves the digestibility
and nutrient availability of grains.
2.Modern commercial bread undergoes the same
fermentation process as traditional sourdough, making it
equally nutritious.
3.Grains, nuts, and legumes can be consumed without any
preparation, as they are naturally easy to digest.
Chapter 5 | 5. Maize: Or, the Corn Conundrum|
Quiz and Test
1.The terms 'corn' and 'maize' can be used
interchangeably, with maize being the correct
terminology.
2.Pellagra, caused by a high intake of properly processed
maize, was a common health issue in the early 20th
century.
3.Nixtamalization is a modern technique that has been
adopted to improve the nutritional value of maize.

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Chapter 6 | 6. Dairy: The Foundational Food| Quiz
and Test
1.Bill Schindler believes that raw milk is
increasingly recognized as a dangerous food and
should be avoided.
2.Schindler emphasizes the health benefits of traditional
fermentation methods for dairy products, such as yogurt
and cheese.
3.Modern dairy practices like pasteurization and
homogenization enhance the nutritional value of milk.

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Chapter 7 | 7. Bugs: Protein, Not Pests| Quiz and
Test
1.Insects have been a part of human diets for at least
seven million years.
2.The United Nations’ FAO suggests that livestock is a more
efficient resource than insects for addressing global food
security.
3.The edible insect market is projected to decline in the
coming years due to lack of interest.
Chapter 8 | 8. Earth, Ash, and Charcoal: Have Your
Fire and Eat It, Too| Quiz and Test
1.Mursik, a traditional fermented yogurt of the
Pokot people, is believed to enhance the health of
Kenya’s elite athletes.
2.Charcoal is created in an oxygen-rich environment by
burning wood, while ash results from high-heat cooking in
an oxygen-free environment.
3.Modern chefs are disregarding the use of earth in cooking
as unclean and unhealthy.

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Chapter 9 | 9. Sugar: Or, the Birthday Cake
Dilemma| Quiz and Test
1.The author believes that excessive sugar
consumption is strictly harmless and should be
included in large quantities in the diet.
2.The author suggests that unrefined sugars like muscovado
and raw honey can have more health benefits than refined
sugars.
3.The author argues that nutritional choices in food are more
important than cultural and emotional components when it
comes to a healthy relationship with food.

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Chapter 10 | Conclusion| Quiz and Test
1.Understanding our ancestral dietary history is the
only aspect to achieving true health.
2.Extremist dietary approaches are practical for modern busy
lifestyles.
3.Even small dietary changes can lead to substantial
long-term health benefits.

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