CraigPickering
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A month without bacon because my genes said so
If you've ever stumbled across the more inspirational corner of Instagram, you'll find plenty of images pertaining to motivation. After all, few of us are physically incapable of at least trying to be athletic, but not everyone will haul enough ass to actually make it happen. I've made a career of using technology to lose weight, although never quite reaching my target. I put that down to a crippling lack of motivation, but for the first time in my adult life, I've spent the past three weeks eating salads as a component of every meal. Why? Because I'd rather not get Parkinson's, Alzheimer's or cancer if I can avoid it.
Genes, germs and bacon: A look inside my own DNA
There are times in your life when bad news smashes into your gut like a sledgehammer into the solar plexus. "You've got those double dots next to your CYP1A2*F, which means that we class you as a fast metabolizer." But the man on the other end of the phone was not complimenting me. Rather, he was explaining that my body can't cope with the chemicals produced by smoked or chargrilled meat. It meant that, despite my love of meat, I would have to limit myself to "just one or two servings of grilled or smoked meat per week," and even that was excessive. The news got worse when I was told that, for a similar reason, I should also avoid fried bacon -- which I eat every morning to pep up my protein-and-fat rich breakfast of eggs. My genetic makeup, the bastard, has rendered me incapable of enjoying bacon, which is a hard way to be introduced into the world of DNA fitness testing.
