Researchers suggest that the transition to consuming externally fermented foods may have fueled the significant growth in human brain size over millions of years. This shift allowed for more energy to be directed towards brain expansion by reducing the need for internal food breakdown. The study highlights how ancestral practices of handling and storing food externally could have influenced brain development through improved nutrient absorption and easier digestion. Additionally, it proposes that early hominids might have stumbled upon fermentation as a simple yet effective way to enhance nutritional intake without requiring complex planning or tools.
Til et andet sprog
fra kildeindhold
www.sciencealert.com
Vigtigste indsigter udtrukket fra
by Rebecca Dyer kl. www.sciencealert.com 12-02-2023
https://www.sciencealert.com/preparing-food-with-microbes-could-be-why-we-now-have-such-impressive-brainsDybere Forespørgsler