Aside from casual interest, there is a reason to appreciate the nutrition that fueled nearly all of human evolution. An increasing number of investigators believe the dietary patterns of our ancestors may constitute a guide to proper nutrition in the present. Early twenty-first-century dietary recommendations run a broad gamut, from the ultra-low-fat Pritikin program, most recently championed by Dean Ornish, to the protein:fat:carbohydrate Zone diet of Barry Sears, to the low-carb, high-fat-and-protein Atkins diet. These popular authors are not the only ones whose recommendations vary widely, however. Academic nutritionists writing in prestigious medical journals advocate a similarly broad range of nutritional regimens, from the low-fat East Asian eating pattern to the much more fat-liberal Mediterranean approach. These conflicting recommendations, especially when they originate in respected professional publications, tend to confuse and dismay health-conscious readers who frequently learn of dietary findings through simplistic and often sensationalized media accounts. Sometimes completely contradictory nutritional findings are announced just a few years apart.
Horizon articles can be republished for free under the Creative Commons Attribution 4. You must give appropriate credit. We ask you to do this by: 1 Using the original journalist’s byline 2 Linking back to our original story 3 Using the following text in the footer: This article was originally published in Horizon, the EU Research and Innovation magazine. See our full republication guidelines here. Early cave paintings of hunting scenes may give the impression our Stone Age ancestors lived mainly on chunks of meat, but plants — and the ability to unlock the glucose inside — were just as key to their survival. Plants rich in starch helped early humans to thrive even at the height of the last Ice Age, researchers say. While the evidence around meat eating is clear, the role of plant foods is less understood. Animal bones can last millions of years and still show cuts made by human butchering tools, whereas almost all plant remains disintegrate. But new studies into the remains of plants that do exist are uncovering why and how our ancestors ate them.
Save Save Save. Then, copy and paste the text into your bibliography or works cited list. This is not so for other predators: lions, for example, can come back to a kill after several days. Women may have collected fungi, tubers, plants, small rodents, birds and insects. Essential fatty acids are divided into two families: omega 6’s and omega 3’s. History World Conflicts Since Populations that traditionally ate more starchy foods, such as the Hadza, have more copies of the gene than the Yakut meat-eaters of Siberia, and their saliva helps break down starches before the food reaches their stomachs. Total caloric intake was likely partitioned about 25 — 30 percent from protein, 30 — 35 percent from carbohydrates, and 40 — 45 percent from fat. This changed what was cooked and how it was cooked.