A recent scientific paper proposes that carbohydrates—starches specifically—played a larger role in the ancestral human diet than previously thought. I’ll call this paper the Hardy study since she’s the first named author. The only author I recognize is Jennie Brand-Miller, of glycemic index fame.
A key part of the hypothesis is that our ancestors’ use of fire made starchy foods much more digestible. That’s not controversial. Wrangham thinks hominins have been using fire for cooking for over a million years. Humans, remember, arrived on the scene about 200,000 years ago.
I’m not saying I agree or disagree with the researchers. Read the paper and decide for yourself. I do feel somewhat vindicated in my inclusion of potatoes and other tubers in my version of the Paleolithic diet.
Steve Parker, M.D.
PS: The article references the Pleistocene Epoch. You’ll find various definitions of that, but the Pleistocene ranged from about 1.8 million to 11,000 years ago .