[PA Engineer]

Personally, as a guy that spent years cooking for lots of different kinds of folks, from warfighters in the field to fine dining patrons... I'm betting physiology plays a large role.

I agree, however I am leaning towards a genetic predisposition for young onset insulin resistance.

[JRandomFreeper]

The energy source for cells? Mitochondria. Which have their own genetic legacy.

It gets down to how certain chained proteins break down input.

And we didn't cover that very well in culinary school.

God made a complex and wonderful universe.

Far be it from me to have a frigging clue besides what I see as 'accepted dicta' is about the same as a truckload of used chicken scratch.

We need to learn about this so uneducated folks like me can make rational decisions.

/johnny