The document discusses how modern lifestyles and diets have diverged significantly from what humans were genetically adapted to over long periods of evolution. While humans evolved eating diets high in nutrients from wild plants, animals and seafood, current diets are high in refined grains, added sugars, processed foods and vegetable oils. This mismatch between ancient genes and the modern environment is proposed as a key factor in the rise of "diseases of civilization" like heart disease, diabetes and cancer that have reached epidemic proportions in Western societies in recent generations.
Human Paleolithic diet was a Carnivorous diet. Like wolf, Homo was an omnivore but he was dependent on a highly carnivorous diet for his survival. Interdisciplinary evidence supports that hypothesis.
Multidisciplinary attempt to reconstruct human nutrition through the Paleolithic shows that a highly carnivorous (meat based) diet was not only prevalent but essential to the existence of our species for almost 2 million years.
Human Paleolithic diet was a Carnivorous diet. Like wolf, Homo was an omnivore but he was dependent on a highly carnivorous diet for his survival. Interdisciplinary evidence supports that hypothesis.
Multidisciplinary attempt to reconstruct human nutrition through the Paleolithic shows that a highly carnivorous (meat based) diet was not only prevalent but essential to the existence of our species for almost 2 million years.
Research Methods: Ethics II (Animal Research)Brian Piper
lecture 3 from a college level research methods in psychology course taught in the spring 2012 semester by Brian J. Piper, Ph.D. (psy391@gmail.com) at Linfield College, includes IACUC, animal welfare act, refinement, reduction, replacement
Miki Ben-Dor — Interdisciplinary Reconstruction of the Paleolithic Diet (AHS13)Ancestral Health Society
Several anthropologist have stated that there were many Paleolithic diets, presumably questioning the meat/fat centric Paleo practice or the ancestral paradigm altogether. A review of recent findings relating to the reconstruction of Paleolithic diets from various scientific areas of enquiry will be presented and likely ratios of animal to plant sourced food will be discussed. It will be argued that despite the apparent variability in Paleolithic diets, valid practical dietary guidance can be gained from their study.
CommentaryOrigins and evolution of the Western diet healt.docxmonicafrancis71118
Commentary
Origins and evolution of the Western diet: health implications for the
21st century1,2
Loren Cordain, S Boyd Eaton, Anthony Sebastian, Neil Mann, Staffan Lindeberg, Bruce A Watkins, James H O’Keefe,
and Janette Brand-Miller
ABSTRACT
There is growing awareness that the profound changes in the envi-
ronment (eg, in diet and other lifestyle conditions) that began with
the introduction of agriculture and animal husbandry �10 000 y ago
occurred too recently on an evolutionary time scale for the human
genome to adjust. In conjunction with this discordance between our
ancient, genetically determined biology and the nutritional, cultural,
and activity patterns of contemporary Western populations, many of
the so-called diseases of civilization have emerged. In particular,
food staples and food-processing procedures introduced during the
Neolithic and Industrial Periods have fundamentally altered 7 cru-
cial nutritional characteristics of ancestral hominin diets: 1) glyce-
mic load, 2) fatty acid composition, 3) macronutrient composition,
4) micronutrient density, 5) acid-base balance, 6) sodium-potassium
ratio, and 7) fiber content. The evolutionary collision of our ancient
genome with the nutritional qualities of recently introduced foods may
underlie many of the chronic diseases of Western civilization. Am
J Clin Nutr 2005;81:341–54.
KEY WORDS Westernized diets, chronic disease, processed
foods, genetic discordance, hunter-gatherers, human evolution
EVOLUTIONARY DISCORDANCE
Evolution acting through natural selection represents an on-
going interaction between a species’ genome and its environment
over the course of multiple generations. Genetic traits may be
positively or negatively selected relative to their concordance or
discordance with environmental selective pressures (1). When
the environment remains relatively constant, stabilizing selec-
tion tends to maintain genetic traits that represent the optimal
average for a population (2). When environmental conditions
permanently change, evolutionary discordance arises between a
species’ genome and its environment, and stabilizing selection is
replaced by directional selection, moving the average population
genome to a new set point (1, 2). Initially, when permanent
environmental changes occur in a population, individuals bear-
ing the previous average status quo genome experience evolu-
tionary discordance (2, 3). In the affected genotype, this evolu-
tionary discordance manifests itself phenotypically as disease,
increased morbidity and mortality, and reduced reproductive
success (1–3).
Similar to all species, contemporary humans are genetically
adapted to the environment of their ancestors—that is, to the
environment that their ancestors survived in and that conse-
quently conditioned their genetic makeup (1–3). There is grow-
ing awareness that the profound environmental changes (eg, in
diet and other lifestyle conditions) that began with the introduc-
tion of agriculture and.
Mayo Clinic endorses Paleolithic Eating and the Serenity Eating LifetstyleMICHELLE Edmonds
The Serenity Weight Loss and Detoxification Program, established in 1992, teaches PALEO Eating. We also recognize the importance of KETOGENIC additions to the diet.
For more information about us, click @ https://serenityweightloss.business.site
A lecture by Kimberly Nicholas, professor of Sustainability Science at Lund University, summarizing recent research on the environmental impacts of food choices. The lecture was recorded in Stockholm, Sweden, then subtitled and shown at a youth leadership conference organized by a former student in Ukraine.
This is a PPT I made for an hour long talk given for my Seminar in Evolutionary Biology class at JSU. It explores in great depth the evolution of the human/hominid dietary pattern in pursuit of a single question: What is the most optimal diet for human consumption, encouraging health and longevity, based on evolutionary trends?
Research Methods: Ethics II (Animal Research)Brian Piper
lecture 3 from a college level research methods in psychology course taught in the spring 2012 semester by Brian J. Piper, Ph.D. (psy391@gmail.com) at Linfield College, includes IACUC, animal welfare act, refinement, reduction, replacement
Miki Ben-Dor — Interdisciplinary Reconstruction of the Paleolithic Diet (AHS13)Ancestral Health Society
Several anthropologist have stated that there were many Paleolithic diets, presumably questioning the meat/fat centric Paleo practice or the ancestral paradigm altogether. A review of recent findings relating to the reconstruction of Paleolithic diets from various scientific areas of enquiry will be presented and likely ratios of animal to plant sourced food will be discussed. It will be argued that despite the apparent variability in Paleolithic diets, valid practical dietary guidance can be gained from their study.
CommentaryOrigins and evolution of the Western diet healt.docxmonicafrancis71118
Commentary
Origins and evolution of the Western diet: health implications for the
21st century1,2
Loren Cordain, S Boyd Eaton, Anthony Sebastian, Neil Mann, Staffan Lindeberg, Bruce A Watkins, James H O’Keefe,
and Janette Brand-Miller
ABSTRACT
There is growing awareness that the profound changes in the envi-
ronment (eg, in diet and other lifestyle conditions) that began with
the introduction of agriculture and animal husbandry �10 000 y ago
occurred too recently on an evolutionary time scale for the human
genome to adjust. In conjunction with this discordance between our
ancient, genetically determined biology and the nutritional, cultural,
and activity patterns of contemporary Western populations, many of
the so-called diseases of civilization have emerged. In particular,
food staples and food-processing procedures introduced during the
Neolithic and Industrial Periods have fundamentally altered 7 cru-
cial nutritional characteristics of ancestral hominin diets: 1) glyce-
mic load, 2) fatty acid composition, 3) macronutrient composition,
4) micronutrient density, 5) acid-base balance, 6) sodium-potassium
ratio, and 7) fiber content. The evolutionary collision of our ancient
genome with the nutritional qualities of recently introduced foods may
underlie many of the chronic diseases of Western civilization. Am
J Clin Nutr 2005;81:341–54.
KEY WORDS Westernized diets, chronic disease, processed
foods, genetic discordance, hunter-gatherers, human evolution
EVOLUTIONARY DISCORDANCE
Evolution acting through natural selection represents an on-
going interaction between a species’ genome and its environment
over the course of multiple generations. Genetic traits may be
positively or negatively selected relative to their concordance or
discordance with environmental selective pressures (1). When
the environment remains relatively constant, stabilizing selec-
tion tends to maintain genetic traits that represent the optimal
average for a population (2). When environmental conditions
permanently change, evolutionary discordance arises between a
species’ genome and its environment, and stabilizing selection is
replaced by directional selection, moving the average population
genome to a new set point (1, 2). Initially, when permanent
environmental changes occur in a population, individuals bear-
ing the previous average status quo genome experience evolu-
tionary discordance (2, 3). In the affected genotype, this evolu-
tionary discordance manifests itself phenotypically as disease,
increased morbidity and mortality, and reduced reproductive
success (1–3).
Similar to all species, contemporary humans are genetically
adapted to the environment of their ancestors—that is, to the
environment that their ancestors survived in and that conse-
quently conditioned their genetic makeup (1–3). There is grow-
ing awareness that the profound environmental changes (eg, in
diet and other lifestyle conditions) that began with the introduc-
tion of agriculture and.
Mayo Clinic endorses Paleolithic Eating and the Serenity Eating LifetstyleMICHELLE Edmonds
The Serenity Weight Loss and Detoxification Program, established in 1992, teaches PALEO Eating. We also recognize the importance of KETOGENIC additions to the diet.
For more information about us, click @ https://serenityweightloss.business.site
A lecture by Kimberly Nicholas, professor of Sustainability Science at Lund University, summarizing recent research on the environmental impacts of food choices. The lecture was recorded in Stockholm, Sweden, then subtitled and shown at a youth leadership conference organized by a former student in Ukraine.
This is a PPT I made for an hour long talk given for my Seminar in Evolutionary Biology class at JSU. It explores in great depth the evolution of the human/hominid dietary pattern in pursuit of a single question: What is the most optimal diet for human consumption, encouraging health and longevity, based on evolutionary trends?
Scientific American November 13, 2002Food for ThoughtD.docxkenjordan97598
Scientific American November 13, 2002
Food for Thought
Dietary change was a driving force in human evolution
By William R. Leonard
We humans are strange primates.
We walk on two legs, carry around enormous brains and have colonized every
corner of the globe. Anthropologists and biologists have long sought to
understand how our lineage came to differ so profoundly from the primate norm
in these ways, and over the years all manner of hypotheses aimed at explaining
each of these oddities have been put forth. But a growing body of evidence
indicates that these miscellaneous quirks of humanity in fact have a common
thread: they are largely the result of natural selection acting to maximize dietary
quality and foraging efficiency. Changes in food availability over time, it seems,
strongly influenced our hominid ancestors. Thus, in an evolutionary sense, we
are very much what we ate.
Accordingly, what we eat is yet another way in which we differ from our primate
kin. Contemporary human populations the world over have diets richer in
calories and nutrients than those of our cousins, the great apes. So when and
how did our ancestors' eating habits diverge from those of other primates?
Further, to what extent have modern humans departed from the ancestral
dietary pattern?
Scientific interest in the evolution of human nutritional requirements has a long
history. But relevant investigations started gaining momentum after 1985, when
S. Boyd Eaton and Melvin J. Konner of Emory University published a seminal
paper in the New England Journal of Medicine entitled "Paleolithic Nutrition."
They argued that the prevalence in modern societies of many chronic diseases-
-obesity, hypertension, coronary heart disease and diabetes, among them--is
the consequence of a mismatch between modern dietary patterns and the type
of diet that our species evolved to eat as prehistoric hunter-gatherers. Since
then, however, understanding of the evolution of human nutritional needs has
advanced considerably-- thanks in large part to new comparative analyses of
traditionally living human populations and other primates--and a more nuanced
picture has emerged. We now know that humans have evolved not to subsist on
a single, Paleolithic diet but to be flexible eaters, an insight that has important
implications for the current debate over what people today should eat in order to
be healthy.
To appreciate the role of diet in human evolution, we must remember that the
search for food, its consumption and, ultimately, how it is used for biological
processes are all critical aspects of an organism's ecology. The energy dynamic
between organisms and their environments--that is, energy expended in relation
to energy acquired--has important adaptive consequences for survival and
reproduction. These two components of Darwinian fitness are reflected in the
way we divide up an animal's energy budget. Maintenance energy is what
keeps an animal alive on a day-to-day basis. Productive e.
Based primarily on the work of Professor Loren Cordain (Colorado State University), Professor Nina Jablonski, (Penn State) and Professor Dallas Swallow (University College London)
11. Liu H, et al. Am J Hum Genet . 2006 Aug;79(2):230-7 Population of Homo Sapiens of ~1,000 individuals emigrated for Eurasia ~56,000 years ago and then inhabit the entire planet
14. Sleep-Wake Cycle Wiley TS, Formby B, Lights Out – Sleep, Sugar and Survival . Pocket Books, New York, 2000 Virtually everyone on the planet until the development of artificial light, slept in sync with the daily variation in light exposure .
15. Regular sun exposure Chaplin G, Jablonski NG. Am J Phys Anthropol 2009 Aug;139(4):451-61 Optimal cutaneous generation of Vit D-3 Equator 20 N 20 S
20. Cereal grains Isolated sugar (except honey) Salt Milk & Dairy Vegetable oils Cordain L. Implications of Plio-Pleistocene Hominin Diets for Modern Humans. In: Early Hominin Diets: The Known, the Unknown, and the Unknowable . Ungar, P (Ed.), Oxford University Press, Oxford, 2006, pp 363-83 Alcohol Fatty Domestic meat Legumes
21. Cordain L et al. Am J Clin Nutr . 2005 Feb;81(2):341-54. Dubreuil L. Journal of Archaeological Science 2004; 31(11): 1613-1629. Bar-Yosef O. Evol Anthropol 1998;6:159 –77. ~ 10,000 years ago "Agricultural Revolution" occurred in the Near East and then spread to northern Europe by ~ 5,000 years ago.
22. Neolithic (10,000 to 5,500 yrs ago) Food Introductions Years ago 0 66 100 133 167 200 233 267 300 333 Human Generations (30 yrs) present 33 SUCROSE WHEAT, BARLEY & RICE DOMESTICATED ~10,000 YRS AGO FIRST DAIRYING EVIDENCE & MAIZE DOMESTICATED ~9,000 YRS AGO SHEEP, GOATS, COWS DOMESTICATED WINE & BEER FIRST SALT MINES Cordain L et al. Am J Clin Nutr . 2005 Feb;81(2):341-54 Evershed RP, et al. Nature . 2008 Sep 25;455(7212):528-31 From Cordain L, with permission
23. Industrial Revolution (~200 yrs ago) Year 0 2 3 4 5 6 7 Human Generations (30 yrs) 2008 1 REFINED GRAINS HFCS HYDROGENATED OILS SUCROSE REFINED VEGETABLE OILS FEEDLOT PRODUCED MEATS Cordain L. Implications of Plio-Pleistocene Hominin Diets for Modern Humans. In: Early Hominin Diets: The Known, the Unknown, and the Unknowable . Ungar, P (Ed.), Oxford University Press, Oxford, 2006, pp 363-83 From Cordain L, with permission
24. Industrial Revolution Processed Foods – The 20 th Century Year O 2 3 4 Human Generations (30 yrs) 2008 1 1900: HERSHEY’S CHOCOLATE BAR 1902: PEPSI 1906: KELLOGS CORN FLAKES 1911: CRISCO 1913: OREO COOKIE 1921: WONDERBREAD 1928: RICE KRISPIES 1932: CORN CHIPS 1941: M&M’s 1952: SUGAR FROSTED FLAKES 1969: PRINGLES CHIPS Cordain L. Implications of Plio-Pleistocene Hominin Diets for Modern Humans. In: Early Hominin Diets: The Known, the Unknown, and the Unknowable . Ungar, P (Ed.), Oxford University Press, Oxford, 2006, pp 363-83 From Cordain L, with permission
29. "Survival will be neither to the strongest of the species, nor to the most intelligent, but to those most adaptable to change." C. Darwin
32. Evolution of Human Activity Neolithic Labor Saving Inventions Years ago O 67 100 133 167 200 233 267 300 333 Human Generations present 33 ~2,000 YRS FIRST WATER MILL FIRST BRONZE TOOLS ~6,5000 YRS AGO WHEEL ~5,500 YRS AGO COWS/OX DOMESTICATED – DRAFT ANIMAL HORSE DOMESTICATED ~6,000 YRS AGO ~3,000 YRS AGO FIRST IRON TOOLS The Beginning of the Agricultural “Revolution” Cordain L. How Much Exercise Is Enough? An Evolutionary Perspective . PNI Master Program, Girona, Spain, May, 2009 From Cordain L, with permission
33. Evolution of Human Activity: Labor Saving Devices (Industrial Revolution) Year O 3 4 5 6 7 Human Generations 2 TELEPHONE (1876) MODEL T FORD (1908) AIRPLANE (1903) STEAM ENGINE (1775) COMMERCIAL ELECTRICITY (1882) FIRST LOMOTIVE SERVICE (1829) 1 FIRST TV (1927) 1974 FIRST PC Cordain L. How Much Exercise Is Enough? An Evolutionary Perspective . PNI Master Program, Girona, Spain, May, 2009 From Cordain L, with permission
35. Estimated Hominin Energy Expenditures Since the Appearance of the Human Genus Kcal/kg/day 2.2 MYA 1.7 MYA 0.6 MYA Modern Modern Cordain L, et al. Int J Sport Med 1998;19:328-335.
37. Virtually every human being in industrialized countries is exposed to light at atypical biologic times Disrupting the normal circadian rhythm . A significant percentage of westernized populations sleeps less than 7 hours per night. The New way The Old way
38. Number of Months that UVB from sunshine cannot produce vitamin D3 in skin Vit D all year Theoretical skin colour Vit D all year Number of Months that UVB from sunshine cannot produce vitamin D3 in skin Number of Months that UVB from sunshine cannot produce vitamin D3 in skin Number of Months that UVB from sunshine cannot produce vitamin D3 in skin Number of Months that UVB from sunshine cannot produce vitamin D3 in skin Months with no Vitamin D synthesis Wavelengths of UVB for maximal synthesis of Vit D = 290-315 nanometers, which occurs below 35º latitude Chaplin G, Jablonski NG. Am J Phys Anthropol 2009 Aug;139(4):451-61 No Vit D for 6 mo/year No Vit D for 6 mo/year No Vit D for 1-6 mo/year No Vit D for 1-6 mo/year
57. Holt SH et al. An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods . Am J Clin Nutr. 1997 Nov;66(5):1264-76 Ostman EM, et al. Inconsistency between glycemic and insulinemic responses to regular and fermented milk products . Am J Clin Nutr 2001;74:96 –100. Food GI II Whole milk 30 90 Fermented milk (3% fat) 15 98 Lactose 68 50 White bread 100 100 Food GS IS White bread 100 100 Beef 21 51 Fish 28 59 Egg 42 31 Cheese 55 45 Ice-Cream 70 89 Yogurt 51 115
58.
59. Whole vs low-fat milk Glucose Skimmed milk Whole milk Hoyt G, Hickey MS, Cordain L. . Dissociation of the glycaemic and insulinaemic responses to whole and skimmed milk . Br J Nutr. 2005 Feb;93(2):175-7
60.
61. Hyperinsulinemia Hepatic IGFBP-1 synthesis IGF-1 Growth Hormone Androgens SHBG PCOS Male Vertex Balding Circulating IGFBP-3 Alteration in Retinoid Receptor Activity Unregulated Tissue Growth Tissue Growth and/or Stature Early Menarche/Puberty Myopia Acne Epithelial cell cancer Promotion PCOS Skin Tags Acanthosis Nigricans Cordain L. et al. Comparative Biochemistry and Physiology Part A 2003; 136: 95–112 Insulin Resistance
62. Per Capita Percentages of Highly Glycemic and Highly Insulinemic Foods in the U.S. Diet (1990-99) 47.7 % of the energy in the typical U.S. diet comes from foods capable of promoting insulin resistance Cordain L et al. Am J Clin Nutr . 2005 Feb;81(2):341-54. From Cordain L, with permission
81. Total Antioxidants in Plant Foods – The FRAP assay (The reduction of Fe 3+ to Fe 2+ ) Mmol/100 g Mmol/100 g Adapted from Halvorsen BL et al. J Nutr 2002;132:461-71 n=8 n=17 n=4 n=9 n=22 n=31 n=11 n=4
93. Lower tricipital skinfold [mm] in hunter-gatherers compared to healthy americans Eaton SB, Konner M, Shostak M. Am J Med . 1988 Apr; 84(4): 739-49.
94. Lower Waist (cm)/height (m) in the Horticulturalists of Kitava (Papua-New Guinea) compared to healthy Swedish Lindeberg, S, Soderberg, S, Ahren, B, and Olsson, T. J Intern Med , 2001; 249: 553-8 Men Women Sweden
95. Lower fasting plasma insulin in the Horticulturalists of Kitava (Papua-New Guinea) compared to healthy Swedish Lindeberg S, Eliasson M, Lindahl B, Ahren B. Metabolism 1999; 48:1216-9
96. Lower blood levels of fasting leptin in the Horticulturalists of Kitava (Papua-New Guinea) compared to healthy Swedish Lindeberg, S, Soderberg, S, Ahren, B, and Olsson, T. J Intern Med , 2001; 249: 553-8
97. Lower blood levels of fasting leptin in the Ache Indians of Paraguay compared to North American runners Bribiescas RG, Hickey MS. Nutr Metab (Lond). 2006 Aug 30;3:34
98. Lower Total Blood Cholesterol in primitive populations versus Average Americans Eaton SB, Konner M, Shostak M. Am J Med . 1988 Apr; 84(4): 739-49. Lindeberg, S, et al. Am J Clin Nutr , 1997; 66: 845-52 O'Keefe JH, Cordain L, Harris, WH, Moe RM, Vogel R. J Am Coll Cardiol 2004;43: 2142-6
99. Low Blood Pressure amongst Yanomamö Indians Oliver WJ, Cohen EL, Neel JV. Circulation . 1975 Jul;52(1):146-51. National Heart, Lung, and Blood Institute. The Seventh Report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure . NIH Publication No. 04-5230 (August, 2004) Age Men Women 0-9 93/59 96/62 10-19 108/67 105/65 20-29 108/69 100/63 30-39 106/69 100/63 40-49 107/67 98/62 50+ 100/64 106/64 Systolic blood pressure (mmHg) Diastolic blood pressure (mmHg) Classification < 120 < 80 Optimal 120-139 80-89 Pre-Hipertension 140-159 90-99 Hipertension grade I ≥ 160 ≥ 100 Hipertension grade II
100. Higher Vo2 max in primitive populations versus Average Americans Eaton SB, Konner M, Shostak M. Am J Med . 1988 Apr; 84(4): 739-49.
101.
102. Thank you Special thanks to Prof. Loren Cordain , of Colorado State University For his mentorship & for generously allowing me to use some of his work
Good afternoon. Thank you all for attending . Before we begin, I would like to thank the Congress Organization for the cordial invitation & Dr. Michael Colgan for proposing my name. Last, but not least, special thanks to my mentor & friend Professor Loren Cordain of CSU. He was the one who introduced me to Evolutionary Medicine and as you will see, his work is quoted many times in this presentation. During this lecture I’ll try to show you that the profound changes in diet and lifestyle that occurred in the last 10,000 years and especially in the past 200 years are too recent, on an evolutionary time scale, for the human genome to have adapted, which underlies many of so-called diseases of civilization.
Today, in this modern age,
Indeed, as everyone is aware, today Chronic Degenerative Diseases (CVD, Epithelial Cell Cancers, Hypertension, T2 Diabetes & Metabolic Syndrome, Osteoporosis, Autoimmune diseases) reach epidemic proportions in virtually every industrialized country and diet and lifestyle has been repeatedly identified as a major risk factor for most of these chronic illnesses. So the question I would ask is how we got to where we are today???? To answer that, we need to go back to our distant past. Why do we need to that????? Because …..
Exercise, sleep, sun exposure and dietary needs of every living organism are genetically determined
Similar to all species, contemporary humans are genetically adapted to the environment that their ancestors survived in and that consequently conditioned their genetic makeup. But What is the native human ecological niche? To answer this, we need to take a brief look at the history of humanity itself…
In the 5-7 million-year period since the evolutionary emergence of hominins (bipedal primates within the taxonomic tribe, hominini) 20 or more species may have existed. You can see here that the first member of the human genus, Homo, was Homo habilis who has been dated to ~2.5 million years ago. At roughly the same time, stone tools appear in the fossil record and this marks the beginning of the Palaeolithic era.
During the Palaeolithic there was an increase in the intake of animal foods, which provided the crucial nutrients for human brain development , such as iodine, zinc, selenium, iron and especially the long chain polyunsaturated fatty acids Docosahexaenoic acid and Arachidonic acid. There is an going debate between the proponents of the savannah hypothesis who claim that terrestrial animal foods, such as brain, bone marrow and organ meats, would have supplied these necessary nutrients for the increase in hominid brain mass relative to body mass, and the aquatic hypothesis who argues that shore-based foods, such as fish, shellfish, turtles, frogs and also plants would have been essential for the hominin brain evolution. I take no position on the different interpretations, but I’m absolutely convinced that the nutrients mentioned and probably others, such as choline, are crucial for normal brain development and functioning.
Anatomically modern Homo sapiens appear in the fossil record in Africa by about 160 to 195,000 years ago.
Anthropologic and genetic studies suggest that all human beings living in Europe, Asia, Australia and America share a common African origin, which is further backed up from the fact that there is less genetic diversity as we move away from Africa.
So, we know that Homo sapiens evolved in Africa approximately 200,000 years ago, and first left Africa about 100,000 years ago to briefly colonize the Levant However, it was not until ~ 56,000 years ago that our species began to permanently leave Africa and inhabit the entire planet.
So during our time as hunter-gatherers, clearly no universal diet or lifestyle existed, but rather varied due to differences in geography, ecologic niche, season and glaciations (availability of edible foods). Nevertheless, there are universal characteristics of pre-agricultural hominin lifestyles
First, all hunter-gatherers, except for the very young and very old are required to hunt, gather or fish for food. As so, they have obligate periods of physical activity, but also rest.
Our primitive ancestors and virtually everyone on the planet until the development of artificial light, slept in sync with the daily variation in light exposure.
Hunter-gatherers living below 20º latitude lived in a UVB rich environment, allowing optimal cutaneous generation of vitamin D-3 from its precursor 7-dehydrocholesterol
B efore the development of agriculture and animal husbandry hominin dietary choices would have been necessarily limited to minimally processed, wild plant and animal foods.
As it is important to know what they might have eaten, it is also very important to look at what they didn’t ate
But about 10,000 years ago The so-called &quot;Agricultural Revolution&quot; (primarily the domestication of animals & cereal grains) occurred in the Near East and then spread to northern Europe by about 5,000 years ago.
With the advent of agriculture, novel foods were introduced as staples for which the hominin genome had little evolutionary experience, especially cereal grains, milk and dairy, alcohol, salt and later on cane sugar.
More importantly, food-processing procedures were developed, particularly following the Industrial Revolution, which allowed for quantitative and qualitative food and nutrient combinations that had not previously been encountered over the course of hominin evolution.
And just for a bit of fun, here’s when some of those incredible foods were introduced.
But What are we currently eating
But What are we currently eating
The mechanization of agriculture starting 200 years ago with the Industrial Revolution Increasingly allowed the average citizen to break the ancient link between energy input and energy output
Compared to hunter-gatherers and other more primitive populations, most individuals in westernized countries do not engage in any form of physical activity
Virtually every human being in industrialized countries is exposed to light at atypical biologic times, disrupting the normal circadian rhythm. Moreover, a significant percentage of these individuals sleep less than 7 hours per night.
Populations living away from the equator have a poor Vitamin D status, because Optimal wavelengths of UVB for maximal synthesis of Vitamin D are 290-315 nanometers, which occurs below 35º latitude
Although there were other important changes in our lifestyle, I believe sleep, physical activity, UVB exposure & diet are the main ones that we have to understand and act upon if we want to really implement correct public health policies. So, let’s take a look at the consequences of these major changes:
SG – Score glicemico SI – Score de insulina Em ambos os casos, usou-se o pão branco como alimento de referência
Papilomas Cutâneos: Lesões da pele hiperproliferativas de origem idiopática que afectam o pescoço, axila e virilhas. Encontram-se, frequentemente em pacientes obesos e são marcadores cutâneos para Diabetes tipo 2 e insulinorresistência. Causas: IGF-1 actua directamente nestas células epiteliais Acanthosis Nigricans : Doença dermatológica__Hiperpigmentação e Hiperqueratose que afecta o pescoço, axilas, virilhas e nós dos dedos. IGF-1 liga-se a receptores (IGF-R) nos queratinócitos e fibroblastos dermais Insulina eleva ácidos gordos livres no plasma, o que aumenta o número de receprores de EGF (EGF-R). Doença associada a PCOS e Diabetes tipo 2.