Paleolithic Diet Research Paper

Healthy Eating
As the United States shifts to a trend in healthier eating we see new diets emerge every day, which bakers would benefit from knowing about. One of the fastest growing diets is the Paleolithic diet. A Paleo diet consists of foods that were available to humans 20,000 years ago, during the Paleolithic Era. The largest percentage of this diet “…Consists of higher levels of protein and fat than modern diet and lower levels of refined carbohydrates” (Davidson). This is because hunter-gatherer type humans really focused on meat as the main form of nutrition. Contrary to popular belief, these prehistoric humans only dined on berries and red meat, old grinding stones imply that they also consumed an early form of bread (“Paleolithic Humans Had Bread Along With Their Meat”). This bread was more likely to be flat and made out of
For example, when substituting almond flour in recipes we need to stop and think about the difference in texture, moisture content, and overall flavor it might have on the final product. Almond flour proves to produce a denser bread because there is no gluten forming proteins in the flour, which means bakers must take this into account and add other binding ingredients to hold the bread together. Most bakers chose to use eggs as a glue for their breads. Almonds are also rich in omega 6 fats, these fats should not be heated to a high temperature or kept hot very long because it will cause the almond flour to go rancid, leaving a very unpleasant taste in the customers mouth (Donovan). To fix this issue, it is recommend to not bake the breads at any temperature higher than 350⁰. In order for Paleo bakers to produce a final product, that is sellable and one customers are satisfied with, it takes a lot of trial and error. The Paleo diet is a newer diet and bakers are evolving to meet these dietary