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sertanlavr [38]
3 years ago
6

Many people have a tendency to gorge on rich, fatty foods. How could such a preference have evolved?1. Fatty foods are very rich

in calories and consuming them is an efficient way to gain weight.2. In ancestral hunter-gatherer communities, individuals with a tendency to gorge on such foods when available would have had a selective advantage.3. Most people find fatty foods tasty and satisfying.
Health
1 answer:
oee [108]3 years ago
8 0

Answer: 2. In ancestral hunter-gatherer communities, individuals with a tendency to gorge on such foods when available would have had a selective advantage.

Explanation:

From their earliest times, the hunter-gatherer diet included various grasses, leaves, fruits, and seeds. They used to hut for animals as well. The animal meat was the rich source of fat which was the dense source of energy that can be supplied when instant energy required without conducting hunting and gathering again. This was a selective advantage in the early human life as the food was not readily available and used to require effort for fetching.  

Thus since, the early age till the time today the fatty foods are the preference for fulfilling the fat and energy storage requirement of the body.  

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List and explain types of salt​
Whitepunk [10]

Answer:

1

Table Salt

Table Salt

DANIEL GRILLGETTY IMAGES

Also known as "iodized salt," table salt has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can give off a metallic taste when used in large quantities, table salt shouldn't be used in savory recipes. It can be used when baking, though, because these types of recipes typically only call for small quantities of salt.

2

Kosher Salt

Kosher Salt

MICHELLE ARNOLD / EYEEMGETTY IMAGES

If you have room for only one salt in your panty, opt for kosher salt. Its texture is light but coarse (which helps you avoid over salting) and dissolves easily. It can be used in any application and is quite affordable (around $4 for a 3-pound box). One thing to keep in mind: Different brands of kosher salt will have different levels of salinity. For example Morton’s brand kosher salt is about 1 1/2 times more salty than the Diamond Crystal brand. So if for some reason you have to switch between brands, be sure to taste before salting.

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3

Himalayan Pink Salt

Himalayan Pink Salt  

MIRAGECGETTY IMAGES

The purest of all salt, Himalayan pink salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink color, this salt contains all 84 natural minerals found in the human body. Because of its steep price tag and bold flavor, use Himalayan pink salt for finishing dishes.

4

Sea Salt

sea salt

VEERAVONG KOMALAMENA / EYEEMGETTY IMAGES

Harvested from evaporated sea water, sea salt can be either very or lightly salty tasting, depending on where it's harvested, so make sure to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavor, but since it's fine or medium grained, it can be used in either savory and sweet recipes.

5

Celtic Grey Sea Salt

Celtic Grey Sea Salt

KARISSSAGETTY IMAGES

Harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as sel gris (French for “gray salt”). Its gray color comes from the minerals that are left behind when the sea water evaporates. Use as a finishing salt on roasted vegetables or grilled meat or seafood.

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6

Fleur De Sel

Fleur De Sel  

PAKIN SONGMORGETTY IMAGES

Like Celtic sea salt, fleur de sel (French for “flower of salt”) is harvested from evaporated sea water, but it comes specifically from the coast of Brittany. This salt is often described as smelling like and tasting of the sea. It’s a moist salt, so it's quite sticky, but the moisture causes the saltiness to stay on the tongue longer. It's best used as a finishing salt.

7

Flake Salt

Flake Salt  

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Like sel gris and fleur de sel, flake salt is harvested from evaporated sea water—although its shape and texture are quite different. Light, thin, and irregularly shaped (often like pyramids), flake salt has a very bright taste and low mineral content. Because of its high price, it’s best used as a finishing salt. Try it sprinkled on salads or chocolate chip cookies.

8

Red Hawaiian Salt

gourmet salt - red Hawaiian variety

OLGAKRGETTY IMAGES

Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its flavor is described as nutty. Its striking red color makes it perfect for garnishing finished dished.

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9

Black Hawaiian Salt

Black Hawaiian Salt

OLGAKRGETTY IMAGES

Made by adding activated charcoal to sea salt, black Hawaiian salt is know for it’s strong flavor—often described as "earthy." Sprinkle on finished dishes.

10

Smoked Salt

Smoked Salt

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Smoked salt is created by cold smoking salt with wood (such as alder, apple, hickory, or mesquite) for up to two weeks. Its flavor and color can vary depending on the type of wood used and the length of time smoked. Use it to add a smoky flavor to savory dishes like chili or barbecue sauce.

11

Himalayan Black Salt

Himalayan black rock salt used in South Asia, the Himalayas, Pakistan in a stone bowl on a white background

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Also known as Kala Namak (which means “black salt” in Nepalese), this reddish-brown salt is created by cooking rock salt with charcoal, herbs, seeds, and bark in a furnace for 24 hours. It has a very distinctive flavor and smell—often described as soft-boiled egg-like—and is commonly used in vegan recipes to mimic the taste of eggs.

12

Pickling Salt

Pickling Salt

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Used only for pickling, this coarse salt contains no iodine, minerals, or caking agent.

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