Paul Saladino· MD
I think it's over 60 to 70 percent of their calories come from honey so there is some historical precedent for this in terms of Honey um I know you have mentioned this paper maybe we can talk about it just for a moment before we wrap up this one about uh uh while you're pulling that up let me just say that I I do think there's an argument to be made for eating seasonally and or geographically but I think that in order for that argument to be sound it needs to be seasonally and geographically also you have to consider your own DNA and my skin pigment and your skin pigment belies the fact that our ancestors have been in the northern latitudes for many many many generations and some of us many more Generations than others and so at that point not just because somebody who is you know of Nordic descent they move to the equator I don't think that geographical eating is probably going to work for that person the same way would work for the hot service or another group of people who had been at that latitude for hundreds and hundreds of generations so I brought up this honey is sucrose study Ken and I didn't have a chance to talk about it at this point in the podcast but we talked about this one and another one after we stopped recording so I wanted to add some some commentary about it in this part of the podcast because I think it'll be most relevant for what we're talking about here so the study that I'm thinking of to start is this one it's one that Ken has talked about in the past the consumption of Honey sucrose and high fructose corn syrup produces similar metabolic effects in glucose tolerance and intolerant individuals