Eating for your genes may find you trying unfamiliar foods
As customers look over their recommended food lists, they’re bound to find foods that are less common or at least unfamiliar to them.
GenoPalate does not plan to share recipes at this time — just meal plans, under a separate service — but it might post instructional videos on its website showing how to prepare some of the less-familiar foods, said Neil Giugno, the company’s COO.
According to GenoPalate founder Sherry Zhang, foods rise to the top through a system that carefully analyzes their nutritional value to each person. Foods that appear on your list are those that will produce the best possible outcome of wellness, based your DNA.
Here’s the “why” behind a few of my recommended foods:
Raspberries are lower in sugar, have a better Omega-3 profile and are higher in fiber than other fruits.
Elk is very low in total fat, saturated fat and sodium and high in protein and vitamins B12 and B6.
Turnip greens are high in fiber and vitamin E, more so than just about any other leafy green. (But happily, my list also includes collards, kale and spinach.)
I decided to dive right in and give two of these foods a try. Both are foods I’ve never eaten before, and both were not so easy to find.
For elk, I had to go directly to the farm: Lakewinds Elk Farm in Grafton. The farm also sells its meat at the West Bend Farmers Market on Saturdays. I thought a simple burger would be a good introduction to this ultra-lean meat. This recipe was adapted heavily from