Fire also played a major role in changing how hominids obtained and consumed food, primarily in the new practice of cooking. This caused a significant increase in hominid meat consumption and calorie intake.
The supporting evidence of the cooking hypothesis argues that compared to the nutrients in the raw food, nutrients in cooked food are much easier to digest for hominids as shown in the research of protein ingestion from raw vs. cooked egg. Such a feature is essential for brain evolution: through studying the metabolic activities between primate species, scientists had found that there is a limitation of energy harvesting through food sources due to limited feeding time. Besides the brain, other organs in the human body also demand a high level of metabolism. At the same time, the body mass portion of different organs was changing throughout the process of evolution as a means for brain expansion. Homo genus was able to break through the limit by cooking food to lower their feeding time and be able to absorb more nutrients to accommodate the increasing need for energy. In addition, scientists argue that the Homo species was also able to obtain nutrients like DHA (Docosahexaenoic acid) from algae that were especially beneficial and critical for brain evolution and, as mentioned in the previous sections, the detoxification of the cooking process enabled early humans to access these resources.
https://en.m.wikipedia.org/wiki/Control_of_fire_by_early_humans
I rest my case. Maakt rauw voedsel soms halsstarrig? Overigens slaat de vergelijking met rauwe melk als een tang op een varken. Melk dient idd rauw geconsumeeerd te worden, in tegenstelling tot andere dierlijke producten.
Mike
