Metabolism (Hunter & Farmer Traits) Results - Insitome

Jovialis

Advisor
Messages
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Ethnic group
Italian
Y-DNA haplogroup
R-PF7566 (R-Y227216)
mtDNA haplogroup
H6a1b7
According to this test by Insitome, half of my metabolic traits come from farmers; the other half from hunter-gatherers.

I knew I could drink a lot of coffee! I would also adapt well to a vegetarian diet.

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ALDH2
https://www.ncbi.nlm.nih.gov/gene/217

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ADH1B
https://www.ncbi.nlm.nih.gov/gene/125

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CYP1A2
https://www.ncbi.nlm.nih.gov/gene/1544

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VDR
https://www.ncbi.nlm.nih.gov/gene/7421

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FADS1
https://www.ncbi.nlm.nih.gov/gene/3992
FADS2
https://www.ncbi.nlm.nih.gov/gene/9415
FADS3
https://www.ncbi.nlm.nih.gov/gene/3995

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TCF7L2
https://www.ncbi.nlm.nih.gov/gene/6934
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LCT
https://www.ncbi.nlm.nih.gov/gene?Cmd=DetailsSearch&Term=3938
MCM6
https://www.ncbi.nlm.nih.gov/gene/4175

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NADSYN1
https://www.ncbi.nlm.nih.gov/gene/55191
DHCR7
https://www.ncbi.nlm.nih.gov/gene/1717
CYP2R1
https://www.ncbi.nlm.nih.gov/gene/120227
GC
https://www.ncbi.nlm.nih.gov/gene/2638
 
High tolerance for caffeine, but low tolerance for lactose... Perhaps I should switch to almond milk in for my coffee?

Also, low flush and high tolerance for alcohol; so I guess that means I'm able to drink a lot.

Edit:


Oh well, but like Arnold says, "milk is for babies... when you grow up, you have to drink beer." :grin:
 
High tolerance for caffeine, but low tolerance for lactose... Perhaps I should switch to almond milk in for my coffee?

Also, low flush and high tolerance for alcohol; so I guess that means I'm able to drink a lot.

Edit:


Oh well, but like Arnold says, "milk is for babies... when you grow up, you have to drink beer." :grin:

Or, as we say in Italian: "Pan e vin fan un bel fantin"

Well, it's dialect, actually, which I understand even if I can't speak it. It means bread and wine make a beautiful child. :) I think fantin comes from fanciulla, which is like the French enfant.

For non Italians: it's not as bad as it sounds! The home made wine is only 3-4% alcohol, and it's given to kids as "baptized water", i.e. water with a splash of wine in it. In the old days people worried about the purity of some well water, so it was also a water purifier, in a way.

Of course, there's that old picture of me with a fiaschetto to my mouth when I was about five, but never mind that....

Seriously, you get a lot more information with Insitome on this stuff than from 23andme, or, at least it's much better explained.

The flush response is an odd one for me. 23andme tells me I shouldn't have it, but I do. However, it's usually only after drinking wine, so it may be because of the preservatives they put in it. It never happens to me in Italy.

As for LP I'm derived at both alleles so I should have absolutely no problem with it, but in my mid thirties I started having to moderate my intake. I think I may have a problem with the milk protein, not the lactose. If I can give you some unsolicited advice I wouldn't stop taking in dairy if it doesn't seem to bother you, because if you stop consuming it the lactase production will shut down even more, and you might wind up with a problem even with some soft cheeses, and you wouldn't want that to happen!

Btw, how much does Insitome cost?
 
Or, as we say in Italian: "Pan e vin fan un bel fantin"
Well, it's dialect, actually, which I understand even if I can't speak it. It means bread and wine make a beautiful child. :) I think fantin comes from fanciulla, which is like the French enfant.
For non Italians: it's not as bad as it sounds! The home made wine is only 3-4% alcohol, and it's given to kids as "baptized water", i.e. water with a splash of wine in it. In the old days people worried about the purity of some well water, so it was also a water purifier, in a way.
Of course, there's that old picture of me with a fiaschetto to my mouth when I was about five, but never mind that....
Seriously, you get a lot more information with Insitome on this stuff than from 23andme, or, at least it's much better explained.
The flush response is an odd one for me. 23andme tells me I shouldn't have it, but I do. However, it's usually only after drinking wine, so it may be because of the preservatives they put in it. It never happens to me in Italy.
As for LP I'm derived at both alleles so I should have absolutely no problem with it, but in my mid thirties I started having to moderate my intake. I think I may have a problem with the milk protein, not the lactose. If I can give you some unsolicited advice I wouldn't stop taking in dairy if it doesn't seem to bother you, because if you stop consuming it the lactase production will shut down even more, and you might wind up with a problem even with some soft cheeses, and you wouldn't want that to happen!
Btw, how much does Insitome cost?

I don't think I could ever give up cheese or milk tbh, I love it too much : )

https://www.helix.com/shop/insitome-metabolism/

Metabolism is $39.99, but you would need to be sequenced by Helix first, for $80.00. After that, you could instantaneously get the other apps as they come out on their platform; for both helix and insitome.

Razib Khan is the director of science for it.

https://insito.me/company
 
As far as fat synthesis is concerned it seems that the essential issue is that people in areas more heavily "farmer" are more likely to carry alleles which allow for more efficient synthesis of Omega 3 and Omega 6 fatty acids, which are essential for health, from plant sources, whereas those with more "hunter" ancestry may have alleles that mean they are less efficient at synthesizing these fatty acids from plants.

That would be fine if they eat a lot of oily fish, because those are the best sources of these Omega 3 fatty acids, for example, but a lot of people, certainly in the United States, and also in the British Isles, from what I understand, don't consume a lot of this kind of fish. Meat doesn't provide them. I think Northeastern and Eastern Europe are different, and Central Europe may be as well.

[h=2]"Best Choices for Omega-3 Essential Fatty Acids (Linolenic Acid)[/h]
  • Cold water high-fat fish, especially wild Alaskan salmon, sardines, anchovies, mackerel, shad, herring, and trout
  • Flaxseed oil (which has the highest linolenic content of any food), flaxseeds, flaxseed meal, hempseed oil, hempseeds, walnuts, pumpkin seeds, Brazil nuts, and sesame seeds
  • Avocados
  • Certain dark green leafy vegetables, including kale, spinach, purslane, mustard greens, and collards

[h=2]Best Choices for Omega-6 Essential Fatty Acids (Linoleic Acid)[/h]
  • Flaxseed oil, flaxseeds, flaxseed meal
  • Hempseed oil, hempseeds
  • Grapeseed oil
  • Seeds such pumpkin seeds and raw sunflower seeds
  • Nuts, including pignolia (pine) nuts and pistachios
  • Borage oil, evening primrose oil, black currant see oil
  • Acai
Corn, safflower, sunflower, soybean, and cottonseed oils are also good sources of linoleic acid, but are refined and may be deficient in some nutrients."

https://foreveryoung.perriconemd.co...mega-6-and-omega-9-essential-fatty-acids.html

Somehow, people seem to have known they needed these kinds of oils because it was very common for people and especially children to take a teaspoonful of cod liver oil daily.

Although I do eat sardines and anchovies, and certainly nuts and lots of green leafy vegetables, I figured it might not be enough, so I once tried to take it but I just couldn't stand the smell or the aftertaste. Maybe it's time to try the supplements again, but I'm not convinced it's the same as getting it in food.

 
As far as fat synthesis is concerned it seems that the essential issue is that people in areas more heavily "farmer" are more likely to carry alleles which allow for more efficient synthesis of Omega 3 and Omega 6 fatty acids, which are essential for health, from plant sources, whereas those with more "hunter" ancestry may have alleles that mean they are less efficient at synthesizing these fatty acids from plants.
That would be fine if they eat a lot of oily fish, because those are the best sources of these Omega 3 fatty acids, for example, but a lot of people, certainly in the United States, and also in the British Isles, from what I understand, don't consume a lot of this kind of fish. Meat doesn't provide them. I think Northeastern and Eastern Europe are different, and Central Europe may be as well.
[h=2]"Best Choices for Omega-3 Essential Fatty Acids (Linolenic Acid)[/h]
  • Cold water high-fat fish, especially wild Alaskan salmon, sardines, anchovies, mackerel, shad, herring, and trout
  • Flaxseed oil (which has the highest linolenic content of any food), flaxseeds, flaxseed meal, hempseed oil, hempseeds, walnuts, pumpkin seeds, Brazil nuts, and sesame seeds
  • Avocados
  • Certain dark green leafy vegetables, including kale, spinach, purslane, mustard greens, and collards
[h=2]Best Choices for Omega-6 Essential Fatty Acids (Linoleic Acid)[/h]
  • Flaxseed oil, flaxseeds, flaxseed meal
  • Hempseed oil, hempseeds
  • Grapeseed oil
  • Seeds such pumpkin seeds and raw sunflower seeds
  • Nuts, including pignolia (pine) nuts and pistachios
  • Borage oil, evening primrose oil, black currant see oil
  • Acai
Corn, safflower, sunflower, soybean, and cottonseed oils are also good sources of linoleic acid, but are refined and may be deficient in some nutrients."
https://foreveryoung.perriconemd.co...mega-6-and-omega-9-essential-fatty-acids.html
Somehow, people seem to have known they needed these kinds of oils because it was very common for people and especially children to take a teaspoonful of cod liver oil daily.
Although I do eat sardines and anchovies, and certainly nuts and lots of green leafy vegetables, I figured it might not be enough, so I once tried to take it but I just couldn't stand the smell or the aftertaste. Maybe it's time to try the supplements again, but I'm not convinced it's the same as getting it in food.


https://www.eupedia.com/forum/threa...acids-and-Type-2-Diabetes?p=521788#post521788

Coincidentally, I actually just made a post about omega-3 and omega-6 in another thread you made.
 
I'm a big fan of avocados, and I like to put them in salads, with spinach. I like salmon, especially smoked, with olive oil and capers and red onions on it. Not too big on anchovies, but can eat all of the other fish though. I love pistachios, pumpkin seeds and walnuts.
 
I'm a big fan of avocados, and I like to put them in salads, with spinach. I like salmon, especially smoked, with olive oil and capers and red onions on it. Not too big on anchovies, but can eat all of the other fish though. I love pistachios, pumpkin seeds and walnuts.

I don't know if there are any "Mediterranean" neighborhoods near you in Jersey. I can still make it to Astoria in Queens in a reasonable amount of time, and there are still some Greeks and Italians there, and some old style Greek restaurants despite the gentrification and yuppies. They serve fresh sardines, simply grilled, with some herbs, salt, pepper, olive oil and lemon juice that are just heavenly, and fresh anchovies under oil too. You should try the fresh ones some time. You might like them.

It took me a while to warm up to salmon, but I like it now. I particularly like lox on a bagel with cream cheese. I've always liked trout but you almost have to go camping to get it, and mackerel is a little too oily for me.
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The nuts are easy, because I love them all, especially nocciole or hazel nuts, and greens are easy too, although I go Italian style: escarole, and swiss chard as well as spinach, not kale and mustard greens. :)
 
I don't know if there are any "Mediterranean" neighborhoods near you in Jersey. I can still make it to Astoria in Queens in a reasonable amount of time, and there are still some Greeks and Italians there, and some old style Greek restaurants despite the gentrification and yuppies. They serve fresh sardines, simply grilled, with some herbs, salt, pepper, olive oil and lemon juice that are just heavenly, and fresh anchovies under oil too. You should try the fresh ones some time. You might like them.

It took me a while to warm up to salmon, but I like it now. I particularly like lox on a bagel with cream cheese. I've always liked trout but you almost have to go camping to get it, and mackerel is a little too oily for me.
FLWEIGKFRD80CRD.MEDIUM.jpg


The nuts are easy, because I love them all, especially nocciole or hazel nuts, and greens are easy too, although I go Italian style: escarole, and swiss chard as well as spinach, not kale and mustard greens. :)

That's exactly how I envisioned the way I prefer to eat salmon :) With some large flakes of Parmesan cheese on it is great too. I like the fillets of it too, as long as there's no bones; the skin is really tasty when baked. Initially I wasn't too crazy for salmon either.

There's still a few authentic Italian restaurants and delis out in Bergen county. With a few scattered closer to where I live; where you can still get imported goods. I seldom drink soda, but I really like chinotto, and sanbitter. Which I can only find at these places.
 
My Results

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I don't know if there are any "Mediterranean" neighborhoods near you in Jersey. I can still make it to Astoria in Queens in a reasonable amount of time, and there are still some Greeks and Italians there, and some old style Greek restaurants despite the gentrification and yuppies. They serve fresh sardines, simply grilled, with some herbs, salt, pepper, olive oil and lemon juice that are just heavenly, and fresh anchovies under oil too. You should try the fresh ones some time. You might like them.
It took me a while to warm up to salmon, but I like it now. I particularly like lox on a bagel with cream cheese. I've always liked trout but you almost have to go camping to get it, and mackerel is a little too oily for me.
FLWEIGKFRD80CRD.MEDIUM.jpg

The nuts are easy, because I love them all, especially nocciole or hazel nuts, and greens are easy too, although I go Italian style: escarole, and swiss chard as well as spinach, not kale and mustard greens. :)
Greek food! You mean like gyros right? Those rock! I used to go to those Greek fests and I would always get that, especially with a lot of that white takalakatiki sauce or whatever it's called. I would add BBQ sauce and perhaps chipotle as well on top but of course you'd never do that at these fests.

Yes, it's always the BBQ sauce with me ;)
 
High tolerance for caffeine, but low tolerance for lactose... Perhaps I should switch to almond milk in for my coffee?

Also, low flush and high tolerance for alcohol; so I guess that means I'm able to drink a lot.

Edit:


Oh well, but like Arnold says, "milk is for babies... when you grow up, you have to drink beer." :grin:

Instead of almond milk:
8fcce9320294219a28dfceac2040ea86.jpg
 
I decided to just reduce my intake rather than totally eliminate it, like Angela recommend. This morning I ordered my coffee with almond milk, (but I think I may go with that lactose free milk, since almond tastes a bit chalky to me) but still had veggie cream cheese on my everything bagels.

I think low tolerance may indicate I can have a bit of it, rather than complete intolerance. Same thing as to why I may still have some low flush in my face from drinking, which my brother pointed out to me yesterday after I told him about the results. I should ask Insitome if that's the case, in an e-mail.
 
I decided to just reduce my intake rather than totally eliminate it, like Angela recommend. This morning I ordered my coffee with almond milk, (but I think I may go with that lactose free milk, since almond tastes a bit chalky to me) but still had veggie cream cheese on my everything bagels.
I think low tolerance may indicate I can have a bit of it, rather than complete intolerance. Same thing as to why I may still have some low flush in my face from drinking, which my brother pointed out to me yesterday after I told him about the results. I should ask Insitome if that's the case, in an e-mail.
Actually I think the hunter version of alcohol metabolism breaks down alcohol much more slowly than the farmer version, based on what I've read a while ago. It explains why alcohol abuse is much more common among Northern Europeans, aborigines, and native Americans bc the slow breakdown results in a more prolonged and enjoyable effect. It would make sense to me that the farmer variant breaks it down quicker since alcoholic beverages are produced with fermented grains.

Oh and I rarely drink milk, I can't even handle soy. As for cheese, I can eat that as often as I want.
 
Metabolism (Hunter & Farmer Traits) Results - Insitome

Metabolism Update (Caffeine):
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Metabolism Update (Caffeine)
I'm now more hunter than farmer, metabolically. Turns out I have a slow metabolism for caffeine. Thanks for the heads up about the update. Honestly, I thought I would be more farmer than hunter, given my ethnicity.
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