Dr.
Karen Hardy and her team bring together archaeological,
anthropological, genetic, physiological and anatomical data to argue
that carbohydrate consumption, particularly in the form of starch, was
critical for the accelerated expansion of the human brain over the last
million years. Eating meat may have kick-started the evolution of bigger
brains, but cooked starchy foods together with more salivary amylase
genes made us smarter still.
Ref: Karen Hardy, 2015, The Quarterly Review of Biology
DOI:10.1086/682587
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