Tag: Evolution of diet

Globally, up to a quarter of all adult deaths are linked to poor diets. This stark statistic underscores the profound importance of understanding why did humans need food, a necessity that extends far beyond merely satisfying hunger.

At its most basic, food is a fundamental requirement for life. But the question of **why do humans eat food** is far more complex than a simple need for survival, involving intricate biological processes, deep-seated psychological triggers, and profound social connections.

For most of human history, crystalline sugar was non-existent, and our ancestors relied on natural sources like wild honey and fruit for sweetness. So, **why did we start eating sugar** in its refined and abundant form, and what events led to this significant dietary shift?

Recent analysis of Neanderthal dental calculus revealed a diverse diet including plants like date palms, legumes, and seeds, challenging the simplistic portrayal of a raw, meat-heavy menu. To truly understand what did early humans eat for lunch, one must look at the highly adaptable and geographically varied diets of our prehistoric ancestors.

Genetic evidence suggests that lactose persistence, the ability to digest milk into adulthood, emerged in human populations around 7,500 years ago, primarily among early Neolithic farmers in central Europe and the northern Balkans. This biological adaptation is central to the modern debate over human dairy consumption, raising questions about health, ethics, and biology.

For millions of years, before the invention of agriculture, our ancestors sustained themselves on a highly varied, natural diet of foraged and hunted foods. Understanding what did humans eat naturally provides a fascinating look into the nutritional foundations of our species and the significant evolutionary shifts that have occurred since.

Biologically, humans are classified as omnivores, a classification supported by both our anatomical features and a rich evolutionary history. This means that while some dietary choices are made for ethical or cultural reasons, the human digestive system is uniquely adapted to process both plant-based ('veg') and animal-based ('non-veg') foods effectively.

Approximately 65% of the world's population has a reduced ability to digest lactose after infancy, meaning only about 35% can drink milk without potential digestive issues. This widespread condition, known as lactase nonpersistence, is not a disorder but the historical norm for humans. The global distribution of who can drink milk is uneven, with significant differences based on ancestry and geographic origin.

The domestication of sugarcane dates back to around 8000 BCE in New Guinea, but when did humans start eating sugar in its refined form? The journey from chewing wild reeds to consuming processed sugar spans millennia and continents, fundamentally altering our diets and shaping world history.

According to the World Bank, cereals like rice, maize, and wheat account for roughly two-thirds of human food consumption, but is there a single primary food for humans? The concept of a "primary food" is complex, shaped by millions of years of evolution and cultural adaptation. While staple crops are essential, human survival and prosperity depend on a diverse range of nutrients rather than one singular food source.