A new paper is challenging the idea that eating meat was a critical factor in the evolution of humans. Fats which could be derived from the marrow from skeletal remains of large animals, became an important precedent for humans to develop bigger brains.
“Our ancestors likely began acquiring a taste for fat 4 million years ago, which explains why we crave it today,” says Jessica Thompson, the paper’s lead author and an anthropologist at Yale University. “The reservoirs of fat in the long bones of carcasses were a huge calorie package on a calorie-poor landscape. That could have been what gave an ancestral population the advantage it needed to set off the chain of human evolution.”
(Image credit: Scitech Daily)