RunawayFive wrote:
Wow, who knew after all this time, me, being black, I couldn't consume any dairy products because I'm non-caucasian. I better stop eating my grilled cheese sandwich, and inform all those Mongolians that consuming horse milk is bad for them!
Edited, Jan 30th 2009 11:48am by RunawayFive
Biology doesn't care about social and class constructs. But it cares a lot about who you are related to genetically.
Native Africans in general are extremely vulnerable to Sickle-cell anemia compared to Caucasians. Which sucks for the Africans. But Sickle-cell anemia confers protection against Malaria, which is a worse disease. So suck it Caucasians with no natural in-built Malaria defense.
Caucasians are more vulnerable to HIV 1, which is a much more rapidly fatal disease than HIV 2, which native Africans are more vulnerable to. So when it comes to HIV Caucasians biologically have it worse than Africans. However more Caucasians have access to better health-care and condoms than most Africans, which is why in
practice HIV is more of a problem in Africa than in the West.
Most food sensitivities suck horribly because there's frequently no obvious cause-effect relationship. There's usually a delay between eating the thing, and the problem happening to you. And the cause of your symptoms is lost in the noise of the hundreds of different ingredients you consume in a week.
Mum ate wheat, tomatoes and eggplants most of her life. Now she's off all three, because they give her arthritis.
