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About two and a half million years ago, early humans started using sharp-edged tools to cut through animal carcasses they came across, gobbling up any nutritious meat and marrow they...
The earliest clear evidence of humans cooking food dates back roughly 800,000 years ago, although it could have begun sooner. Humans continue to eat meat because we like it, not because...
By at least 2.6 million years ago, a remarkable expansion in this diet started to occur; some hominins began incorporating meat and marrow from small to very large animals into their...
One is that humans have become adapted to grains and other products of the agricultural revolution over the last 10,000 years. Two is the paleo view “that 10,000 years is a blink of an evolutionary eye, and that humans are adapted to paleolithic diets with a lot of lean meat,” but why stop there?
Science. How Humans Became Meat Eaters. Our earliest ancestors subsisted on plants, seeds, and nuts. What spurred them to change their diets so dramatically? By Marta Zaraska. Olga Pedan /...
By starting to eat calorie-dense meat and marrow instead of the low-quality plant diet of apes, our direct ancestor, Homo erectus, took in enough extra energy at each meal to help fuel a bigger...
Did Eating Meat Really Make Us Human? For decades, scientists thought that being more carnivorous set our ancestors along their evolutionary path. New evidence casts doubt on this theory.
There's evidence that our early ancestors—upright apes called hominins—were regularly eating meat as far back as 2.5 million years ago, but cooking doesn't seem to become common until 500,000 years ago, Lieberman says. "What did humans do before they regularly had access to cooking?" he wondered.
Two-and-a-half million years ago, a little bit older than that, we have evidence for cut marks and the beginning of stone-tool making, but we don’t have evidence for fire until about 800,000 years ago. It looks like early humans may have been eating raw meat, unless we just haven’t found the evidence for cooking that goes back further than that.
When humans switched to meat-eating, they triggered a genetic change that enabled better processing of fats, said Stanford, who has worked extensively with gerontologist Caleb Finch of USC.