what did my grandparents eat?

wouldn't it be more compatible genetically to eat exactly a mix of foods my great grandparents ate?

ethiopian  and french


ethiopian: injera



french
http://en.wikipedia.org/wiki/French_cuisine


Beef, vegetables (carrots, turnips, leeks, celery,onions), cartilaginous meat (oxtail,marrowbone)

The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains:

• low-cost cuts of beef that require cooking for long periods;
• some (or several) kind of cartilaginous meat, such as oxtail and marrowbone;
• vegetables: mainly root vegetables like carrots, turnips, celery, onions but also whitecabbage and leeks;
• spices: bouquet garni, salt, black pepper and cloves.