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Evolution of the Human Diet: The Known, the…
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Evolution of the Human Diet: The Known, the Unknown, and the Unknowable…

by Peter S. Ungar

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I mostly skimmed this overview of early hominids and how they ate. Basically, increased food sources (mostly in the form of energy and amino-acid-rich animal proteins) means increased brain size. Also, current Western modes of eating are mismatched to what we actually need, obviously enough. I never wanted to be Indiana Jones, so the analysis of *how* archaelogists made their discoveries was a bit boring to me. Far more interesting to me was Table 19.4, "Historical and Industrial Era Food-Type Introductions" which lays this out:
Refined sugar (sucrose) 500BC, according to Galloway (2000)
Distilled alcoholic beverages 800-1300AD, according to Comer(2000)
Refined sugar (widely available) 1800AD, according to Ziegler (1967)
Fatty, feedlot-produced meats ~1860AD, according to Whitaker (1975)
Refined grains (widely available) ~1880AD, say Storck and Teague (1952)
Hydrogenated vegetable fats 1897AD, according to Emken (1984)
Vegetable oils (widely available) 1910AD, say Gerrior and Bente (2002)
High-fructose corn syrup ~1970sAD, according toHanover and White (1993)

Food history ftw! Also, this book exposed me to the word "retrojection", which I intend to use daily from now on. ( )
  wealhtheowwylfing | Feb 29, 2016 |
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Amazon.com Product Description (ISBN 0195183460, Hardcover)

Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominians. This work offers an appreciation of the range of foods eaten by our progenitors.

(retrieved from Amazon Thu, 12 Mar 2015 18:20:23 -0400)

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