Shannon Palus
June 18, 2019

Nutrition science’s next project is personalized diets based on genetics. It sounds good, and sure, it might work, but don’t hold your breath.

Nutrition advice is often all over the map, even contradictory: Red wine is good, all alcohol is bad, eat breakfast, skip breakfast, eat a million small meals, go vegetarian, eat lots of meat. One explanation for why it’s all so confusing? Maybe there is no right diet for everyone. Maybe the best diet is slightly different for everyone, dependent on a combination of our DNA, lifestyles, and the microbes hanging out in our guts. The science of how we each individually process and respond to food is just getting going. And it’s being turned into a consumer product almost as quickly as it’s being produced.

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