Have you read a book Nutrition and Stress by Harold Rosenberg, M.D.

"I have observed that nutritional requirements are ethnically
influenced. Biochemical individuality is a fact of life, and hence we
are not able to establish a universal diet. I have concluded that
people ethnically bound to the Mediterranean and to the equator have
requirements that differ from those of people from northern Europe.
The warmer the climate, the greater the availability of vitamin C
(ascorbic acid), whereas northern areas do not have access to a great
deal of vitamin C until fruit-bearing trees are awakened by warmth.
The warmer the climate, the greater is the desire for nibbling. People
with darker pigmentation respond differently biochemically to fats,
proteins, carbohydrates, require less animal fats and have a greater
need for fruits, as a result, they do better with frequent small
feedings.

"The northerner, however, responds by eating less, indulges in greater
fat intake (fat acts as a fuel and insulator), eats more protein but
has less need of ascorbic acid).

"The Mediterranean and equatorial ethnics put on weight, suffer
devitalization and an accentuation of degenerative diseases when they
indulge in northern European (Western) fare. The opposite holds true
for the northerners.

"Nutritional literacy requires not only an understanding of one's
biochemical individuality, but a recognition of one's ethnic roots. As
we study our basics, we observe that a darker pigmented individual
perspires freely and is likely to do better physically in hot weather
than the Anglo-Saxon, whose computer is not tuned into warm climate
survival. I believe that fair-skinned people experience greater
episodes of heat exhaustion. Nutritional intelligence tells us that if
we lean more toward the needs stemming from our roots, we will have a
more efficient system to combat stress.
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After reading Mr. Rosenberg book, I fear that eating stuff not common
among my people will be bad for me, chicken, cow, sheep , and goat is
very common among my people, but we eat it rarely, or in specially
occasion.

I love lobster, shrimp, and veal specially when cooked with dairy
products, soy sauce, and mushroom. I will add most them to my diet
once BMI is 29. in the mean time II do eat chicken, fish.

You know, I have been dreaming of cooking sauteed chicken, with
locusts. I don't know where to get locusts in Toronto :(

http://edward-t-babinski.blogspot.com/2006/10/locust-recipes.html
http://www.jewlicious.com/?p=467