A Chinese friend of mine had a cold. After a few weeks, she was still sick. I suggested she eat meat — it would provide the amino acids needed to make antibodies. She did want to eat meat, she said, but her mom thought that meat was bad for a sick person — an idea from Traditional Chinese Medicine, I guess.
Yesterday I had a desire to eat meat. That was odd; I didn’t usually feel that way. I ate all the meat in the refrigerator (slices of cured meat) but it wasn’t much. I ate three eggs. That, too, was odd — usually one egg is plenty. In the evening, I distinctly wanted more meat but decided against going out to get some. This morning I woke up with the flu. I could tell by the joint pain. So that’s what joint pain is, I thought. I’d read about flu and written about it, but, before this morning, cannot remember having it. How is the flu different from a cold? I once tried to find out. I might not have come down with today’s case of the flu were it not for two events: yesterday’s decision not to eat meat; and, the day before, running into a friend who had just left the house after being home-bound for four days with the flu. He shook my hand twice.
Humans (including me) are exceedingly gullible; my evolutionary explanation is that this makes us easier to lead. Gullibility — we believe something just because an authority says it — is cement. It keeps members of a group together. Better that 10 people do one thing (e.g., live in one place) than ten things, in many cases. Pointless to waste time on unresolvable and divisive arguments. Doctors, both Western and Eastern, take advantage of our gullibility. As my friend says, “doctors hurt you” because they tell you to do something different from what you want to do (e.g., eat meat). What you want to do is actual wisdom. We’ve been shaped by evolution to want to do what is good for us and what we want to eat is a giant clue to what we should eat. In nutrition research, this line of thinking, which is called dietary self-selection research, is nearly moribund, in spite of a great 1939 article about what happened when young children ate what they wanted. The idea that we want to eat what we should eat is what first led me to think we need to eat fermented foods to be healthy. Fermented foods, much more than other foods, satisfy our desire for sour, umami-flavored and complex-flavored foods. For example, it is easy to produce complexity via fermentation; it is hard to produce it in other ways.
As for my flu, I went to the store and got pork and duck. By evening I felt much better.