Human Evolution

Humans evolved to eat whole foods (not processed foods).

Nathaniel Dominy PhD. and the True Human Diet (10-minute video)
https://www.youtube.com/watch?v=h0PF5R0ywp4

Underground starch resources are the most reliable source of food year-round.
Meat and fruit are less reliable.
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars.
Amylase is present in the saliva of humans more than other apes.
Access to starchy foods allowed larger human brains.
A mix of plant foods with a large amount of starch coming from tubers and seeds; that’s the fundamental component of the human diet.
Nathaniel Dominy is an anthropologist and evolutionary biologist at Dartmouth.

Dr. John McDougall, "The Starch Solution"
https://youtu.be/3N3KDq3jvCE?t=1844

CARTA: The Evolution of Human Nutrition, 2013 (17-minute video segment)
https://youtu.be/jGUsMYXdDDc?t=1205

20:05 to 39:47 by Richard Wrangham Humans are adapted to eating cooked food.
Richard Wrangham is Professor of Biological Anthropology at Harvard University and author of the book "Catching Fire: How Cooking Made Us Human".

The Evolutionary Human Diet | Doug Lisle, Ph.D.
https://www.youtube.com/watch?v=PtshXWvm5xs

Humans started cooking root vegetables about 2 million years ago.
Cooked food is softer and easier to digest.
So humans have smaller mouths and smaller stomachs compared to other primates.
Human children still need to chew tough raw food so that their jaws grow to fit their teeth [without braces].

Atherosclerosis affects only herbivores.
- Atherosclerotic plaques similar to those in humans can be produced in nonhuman herbivores by feeding them large quantities of cholesterol and/or saturated fat.
- It is not possible to produce atherosclerotic plaques experimentally in carnivores.

Whole-Food Plant-Based (WFPB)