The Genomic Kitchen is a system of cooking and eating that directly connects the food you eat with the behavior of your genes.
Flexible to your needs, it’s easy to follow framework helps you choose, prepare and understand the ingredients that will help you achieve your health goals – whether that means managing your weight, having more energy, aging gracefully or simply living your healthiest life.
This guide puts the power of your genes in your hands– and guides you through the many ways you can use it. Filled with scientific, culinary and hands-on insights, The Genomic Kitchen is your key to food as medicine for the 21st century.
Table of Content
Foreword 9
Introduction 11
Chapter One: Discovery in the Dolomites 15
Chapter Two: Eating For a Lifetime 24
Chapter Three: Culinary Genomics 43
Chapter Four: The Genomic Kitchen 59
Chapter Five: Master Ingredients 86
Chapter Six: In the Kitchen with Master Ingredients 103
Chapter Seven: Influencer Ingredients: Nuts, Seeds,
Animals, and the “Bs” 119
Chapter Eight: Influencer Ingredients: Omegas
and Other Fats 132
Chapter Nine: In the Kitchen with the Influencers 148
Chapter Ten: Super Foods 166
Chapter Eleven: In the Kitchen with Super Foods 185
Chapter Twelve: Enabler Ingredients—A Key To Your Gut 202
Chapter Thirteen: In the Kitchen with Enabler Ingredients 227
Chapter Fourteen: Cooking and Eating with the
Genomic Kitchen Ingredient Toolbox 247
Appendix A: Genomic Testing. For Me or Not for Me? 282
Appendix B: SIRT-1 AND PPARG 285
References 288
About the Author 306
About the author
Amanda Archibald, RD, is the founder of The Genomic Kitchen. Known for her trailblazing work as a culinary nutritionist and dietitian, Amanda has a longstanding commitment to redefining food, nutrition and cooking education in ways that make it accessible and meaningful.
Along with her extensive training in nutritional biochemistry, nutrigenomics and functional nutrition, Amanda’s visionary approach is derived from more than two decades of innovation in nutrition science and culinary translation, her on-the-ground interaction with consumers, chefs and health professionals, and her work as a consultant to a variety of leading institutions and brands worldwide.
Amanda is a member of Les Dames d’Escoffier and the International Association of Culinary Professionals. She currently resides on the mighty Mississippi River in Western Wisconsin where she enjoys exploring food, cycling, and kayaking in the beautiful Driftless Region.
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