Humans Were Roasting Root Vegetables 170,000 Years Ago, Study Suggests
The Starch-Starved “Paleo Diet” Challenged
New research suggests that humans have been roasting and consuming root vegetables for at least 170,000 years, challenging modern interpretations of the “paleo diet.”
Discovery Uncovers Ancient Cooking Practices
In a study published in the journal Science, researchers uncovered charred remains of carbohydrate-rich plant matter in a South African cave. These charred remains, identified as rhizomes or underground stems, provide the earliest evidence of humans deliberately cooking and consuming starchy plants.
A Balanced Prehistoric Diet
Despite modern assumptions about the paleo diet, which emphasizes a low-carbohydrate intake, the study suggests that our prehistoric ancestors likely consumed a balanced diet that included both carbohydrates and proteins.
The Nutritional Value of Rhizomes
Rhizomes, which can be found in plants such as potatoes and yams, are rich in proteins and starches. When prepared and eaten, they provide a significant nutritional punch.
Starch Digestion and Human Evolution
The consumption of starchy plants by humans likely coincided with an increase in the expression of genes that facilitate starch digestion, indicating a dietary shift towards a more carbohydrate-rich diet over 300,000 years ago.
The Benefits of Cooking
Heat-treating food, including root vegetables, has numerous benefits. It softens food, making it easier to chew and digest, and enhances nutrient extraction.
The Importance of Fire
The use of fire for roasting vegetables not only improved their nutritional value but also made them easier to find for modern archaeologists, unlike animal bones that decompose more readily.
Implications for the Paleo Diet
The discovery of cooked starchy plants from 170,000 years ago suggests that the paleo diet, as it is often interpreted today, may be a misnomer. Our prehistoric ancestors likely ate more starchy plants than previously assumed.
The Evolutionary Significance of Cooking
The transition to cooking, particularly of root vegetables, was a significant milestone in human evolution. It allowed for the consumption of a wider range of plant foods, provided essential nutrients, and facilitated the development of more complex social and cultural behaviors.
Future Research Directions
The discovery of cooked starchy plants from 170,000 years ago opens up new avenues for research into human dietary practices and the evolution of cooking. Further excavations and analyses of archaeological sites may shed light on the specific plants consumed by our ancestors and the role of cooking in shaping human history.
