To: SunkenCiv
I thought it was interesting too. I noticed the "marine resources" weren't fish. My hair isn't red, but it is reddish & I don't eat fish or clams (blech) by choice. :o)
Availability versus some kind of genetic predisposition to like or dislike certain food? While taste in foods certainly has to do with the foods we're given when young, that is not the the full picture. "Just try a little" doesn't always work. We simply do not like some foods right out of the gate.
If one has had a bad experience that gets associated with eating a certain food, an unintended bad association can be created. If a population got sick from eating tainted fish or if there was some other kind of bug that was unrelated to the fish, but somehow got associated with eating it, one would see fish taken off of the menu. Adults don't eat it, they don't feed it to their children & the children won't think of it as good food.
To: GoLightly
I think the fact that the debate was over iodine and not, say, merthialate, mercurochrome, or bactine, says volumes about their scientific priorities.
22 posted on
08/25/2006 11:28:35 PM PDT by
SunkenCiv
(updated my FR profile on Thursday, August 10, 2006. https://secure.freerepublic.com/donate/)
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