I recently had my DNA analyzed by a company called GenoPalate.* By studying
a person’s genes, they can tell which foods, and particularly which specific nutrients, you need more or less of.
“You probably know your genes are those little things that control your eye color or height,” says GenoPalate founder Sherry Zhang, PhD. “But your genes hold so much more power than that ... a power that determines how even things you eat affect you differently than they might a friend or family member.”
I think most of us can relate. For me, it’s milk. I envy people who can enjoy a creamy latte made with milk. My stomach would be in knots if I drank one. (Thank goodness for almond milk lattes!) Turns out, my genetic makeup puts me at high risk for lactose sensitivity. I was not surprised to read this. But I was shocked by a few other genetic variations in my report—e.g., I’m not likely to be sensitive to gluten (I thought the opposite would be true), but I am to omega-6 fats (found in plant and seed oils). Who knew?