The big gap in our understanding of nutrition IMO is that the vast majority of natural foods are "medicinal" in some way. Almost every spice has some measurab

The big gap in our understanding of nutrition IMO is that the vast majority of natural foods are "medicinal" in some way. Almost every spice has some measurable physiological effects. Cinnamon, black pepper, capsaicin, tumeric, alliums - these all have effects that would make them popular as supplements even if they didn't taste good. I believe the future of food is in making dishes that both taste good and account for the state of the bodies eating them, with each meal nudging bodies to work the way eaters wish. Ex. Cinnamon in baked goods makes a lot of sense because cinnamon helps counteract the glycemic spike from a carb bomb. It's hard to do because there's so much info to learn, but I think tools like chatGPT will help us tailor recipes for the preferences and physiological needs of each eater.