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Mar 312013
 

I went to hear Dr. Kim Hill's talk on Thursday on the origins of human uniqueness. Hill began by framing our uniqueness in terms of our energy usage and biological dominance&emdash;for example, the fact that we cycle more nitrogen than all other terrestrial lifeforms combined, and we represent 10 times more biomass than any other large species that ever lived. We also exhibit extreme social complexity and specialization; no other species has anything remotely resembling the New York Stock Exchange or the NCAA basketball tournament, for example. Moreover, even before agriculture, we had colonized every landmass, and hunter-gatherers exhibited unusually complex social behavior compared to that of other animals. However, although we exhibit non-unique traits that arose through non-unique processes, we somehow turned into this distinctive species. The question is, how?

Hill described a combination of critical features that enabled all this to happen: cumulative culture, non-kin cooperation, language, and various cognitive capacities. These features emerged from various preadaptations, including bipedality, a change in our dietary niche, and a shift in the human life history (that is, the timing and duration of the events that make up the human lifecycle) and social structures. He focused on a chain of events involving non-kin cooperation and cumulative culture. To illustrate each link in the chain, he used a great deal of data from his own work and that of others with current-day hunter-gatherers in South America and Africa. The story goes roughly like this:

  • Our feeding niche shifted from collecting foods to extraction and hunting. (Extraction Includes the gathering of roots, nuts, and other things that require some labor or ingenuity to get.)
  • As a consequence, there was more variation in the quantity of food available each day. This in turn led to daily food sharing. In two hunter-gatherer tribes that he mentioned, nuclear families never keep more than 50% of any type of resource that they acquire. This buffers the variability for everyone day by day and on longer timescales, and provides protection against starvation due to illness or injury.
  • The result of this is a fourfold difference in adult mortality between humans and chimpanzees. Adult mortality affects the entire life cycle: delaying maturity, delaying senescence, and extending the productive years of adults.
  • Because maturity is delayed, and children depend on their parents for food, parents have multiple dependent offspring at any one time. As anyone who has bought groceries for a large household can imagine, this is difficult for parents. Several strategies arose to address this problem. One of them is that adults without children, for example, siblings of the parents, may help out (AKA opportunistic cooperative breeding, or helpers in the nest). In fact, the food sharing that arose initially as a way of reducing the variation in the food supply, and thus the risk, became intentional overproduction. That is, people seek out excess, for instance, by gathering more food than they need rather than stopping when they have enough for themselves.
  • An additional consequence is that women live past their reproductive capacity. That is, women go through menopause.
  • These cooperative breeding arrangements favored the evolution of prosocial emotions, or investment in the well-being of other people in the same group. In insect colonies, cooperation occurs because the insects are closely related. Hill presented evidence that shows that this is not the case for hunter-gatherer bands: People cooperate and do things for the benefit of others even if they are not related.
  • Juvenile dependence and the resulting investment of fathers in their children and pair bonding gave rise to a pattern described as the exogamy complex which, in a nutshell, eventually created complex social networks that included people who were not genetically related (e.g., in-laws) that allowed cumulative culture to arise.
  • Cumulative culture is what happens when you not only learn how to build or use a spear or grinding stone or web page, you figure out a better way to do the job. Although other animals learn things from each other, like learning how to use sticks to dig out termites, none of them build on what they learn and improve on what they have learned. Hill suggested that the shift to large social networks may have been as important as evolved cognition in explaining why we begin to produce cumulative culture in the late Middle Pleistocene 200,000 years ago.

Obviously this leaves out important things like language and brain size and other cool things about how we got to be the way we are. However, it's still a fascinating story of our roots. What struck me in particular is the difference between this and Hobbes's description of life in the natural state as nasty, brutish, and short. The hunter-gatherer societies that he described have a form of income insurance that protects against illness or injury, for example, and the entire system of hunter-gatherer life that he described was nothing like “every man for himself.”

At the end of his lecture, Hill noted that maybe we shouldn't be thinking so much about whether we will ever contact intelligent species in the rest of the universe; perhaps we should be thinking instead about highly cooperative social species. A single intelligent human could never have gotten to the moon alone.

One of the most interesting questions that came up in the Q&A afterword was the question of whether it's likely that there could be one more than one such species per planet. The answer, rather sadly, is probably not. It looks as though the price of our success might have been the extermination of all competitors, even distant ones. Hill estimates that we exterminated at least five other hominin species that could have also followed our trajectory, and right now we seem to be in the process of exterminating the chimpanzees.

You can read more about Prof. Hill's work in this New York Times article.

 

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Jan 212010
 

These days I’ve been experimenting with baking bread using various sourdough cultures. Furthermore, my interest in wine has certainly deepened over the last few years. You could say that I’ve become a big fan of fermentation, and I think sometimes about its importance in human life. My hat is off to whatever curious humans first discovered the process and decided to put it to good use.

Patrick McGovern, an archaeologist who studies human exploration of fermented beverages, believes that it might have been the desire for reliable access to alcohol, not food, that spurred the farming revolution that swept Neolithic culture, largely banishing hunter-gatherer ways from many parts of the world. You can think of this revolution in terms of its benefits: farming allowed for settled and growing populations that fostered the sharing of ideas and nurtured technological and cultural innovations. Alternatively, you can focus on the disease, limited diet, and economic inequities that eventually emerged in farming populations (some scholars go so far as to suggest that agriculture was a bad idea). Either way, it was one of the most significant transitions humans have undergone. Was it really spurred by beer?

McGovern has recently written a book, Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages, that describes the role of fermentation in human history. This article from Spiegel Online and this one from The Independent describe some of his research, which involves chemical analyses of clay pots and other vessels that reveal traces of their former contents. So far, the earliest evidence he’s been able to find for human alcohol production goes back about 9,000 years—long enough for a quite respectable history of beer and wine, certainly, but not quite enough to say anything definitive about the role of alcohol in the Neolithic Revolution. He does argue that beer probably came before bread because the discovery of fermentation apparently predated the domestication of grains to the point where they would make a decent loaf. In time, perhaps we will learn things about the development of bread and wine that will clarify their respective places in the story of humankind. Meanwhile, McGovern’s book sounds like a fascinating read. Cheers!

P.S. I just remembered a New Yorker article from last year about beer. Luckily it’s available online; toward the bottom, there’s a section about a contemporary brewer who works with McGovern to recreate ancient beers.

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Oct 142009
 

A recent study of nearly 11,000 people indicates that following the so-called Mediterranean diet, which is high in monounsaturated fatty acids, fish, and plants (e.g., veggies, fruits, whole grains), can lower the risk of developing depression. Those who most closely followed the eating patterns of this diet were 30% less likely to develop depression over a 4.4-year period. This press release from EurekAlert gives the details. It’s not clear in any detail why this diet should have this effect. It could well be a synergistic effect of the combination of all the different components of the diet, rather than arising from the presence of any particular nutrient or food. And of course there are plenty of other health benefits of the Mediterranean diet.

While I’m on the soapbox here, I will mention that I’ve been reading about omega-3 and omega-6 fatty acids and health. The typical American diet contains far more omega-6 than omega-3 fatty acids, and the evidence so far suggests that this is deleterious to health in a number of ways. In particular, a more balanced intake of omega-3 and omega-6 might be useful in treating depression. If you’re curious, you can check out the Linus Pauling Institute’s Essential Fatty Acids page for more information. Also, several good books about omega-3 fatty acids and health are available, many with recipes; check your local library. [I'm reading The Ultimate Omega-3 Diet: Maximize the Power of Omega-3s to Supercharge Your Health, Battle Inflammation, and Keep Your Mind Sharp by Evelyn Tribole (very clearly written, includes recipes and suggestions for modifying existing recipes). Next on my list is The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them by Susan Allport, which provides more historical context as well as dietary suggestions.]

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Jul 192008
 

A neurophysiologist at UCLA has done a meta-analysis of more than 160 studies of how food affects the brain. The results were recently published in Nature Reviews Neuroscience and are summarized in a press release on EurekAlert. There’s quite a lot in the EurekAlert story about omega-3 fatty acids (a so-called “good fat” found in salmon, flax seed, walnuts, and other foods), and also some information about transfats (distinctly bad, for the brain as well as your cardiovascular system), folic acid (good), and curcumin (an ingredient in the curry spice turmeric; also good and perhaps responsible for the low rate of Alzheimer’s in India). Also, it turns out that excessive caloric intake can be bad for your brain, and, interestingly, perhaps for the brains of your descendants as well.

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Nov 132007
 

Some unexpected modern-day chimp behavior may have implications that affect our view of human evolution. Based on some strong circumstantial evidence, researchers concluded that chimpanzees living in woodland savanna in western Tanzania use sticks to dig out underground food sources like roots and tubers. Some scientists have been wondering for awhile if carbohydrates and other food sources found through gathering might have had more of an effect on human evolution than hunting for meat. If the behavior of our early hominid ancestors was similar to the behavior of these chimps, this discovery may provide the latest piece in that particular puzzle.

The surprising thing is that the chimps do this not during the dry season when food above ground is scarce, but at other times of the year when other kinds of food are available. If early hominids also exploited this particular food source, maybe our view of this type of food as a fallback when times were hard is not accurate, and instead it gave an added advantage even when there were plenty of other things to eat.. The puzzle is still missing some pieces, but this is an interesting advance anyway. This article from Live Science has more details.

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Brain food

 Brain health  Comments Off
Nov 122007
 

A recent study relating diet and Alzheimer’s disease and other dementias turned up yet more evidence that your mother was right when she said to eat your fruits and vegetables and fish. The eating habits of more than 8,000 men and women over the age of 65 were tracked for four years; none of them had been diagnosed with dementia at the beginning of the study, but some developed it over the course of the study. This press release on EurekAlert says that the results are not ready to be turned into dietary advice just yet, but the study did turn up some interesting things. It turned out that consuming oils rich in omega-3 fatty acids (these include canola, walnut, and flaxseed oils) was related to a significantly lower incidence of dementia. Eating fruits and vegetables daily also helped, and weekly fish consumption helped in most cases (the exception was people who carried a gene that increases the chance of getting Alzheimer’s, apolipoprotein E4, or ApoE4). On the other hand, a diet high in oils rich in omega-6 fatty acids (these include sunflower and grape seed oil) and low in the omega-3 rich kind was associated with a higher incidence of dementia in people lacking the ApoE4 gene.

Another press release on EurekAlert describes the results of a longer study of beta carotene supplementation in men. Men who regularly took beta carotene for 15 years or longer did significantly better on some cognitive tests than those who took placebo. Before you go out and buy yourself a bottle of beta carotene, though, check out the caveats in the last paragraph of the press release and the editorial at the bottom. It sounds like the jury is still out on what anti-oxidants like beta carotene can do for the normal brain.

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Sep 112007
 

I’ve wondered about the hypothesis that it was the meat-eating habits of our hominid ancestors that provided the energy needed to run our big, calorie-hungry brains. There are a number of arguments today for limiting or even eliminating red meat in the diet, but in the past did carnivory contribute meaningfully to making us who we are? New genetic research indicates that it might not be meat that did the job but starches.

The human diet contains carbohydrate-laden foods like root vegetables (and, these days, the thousands of foodstuffs we derive from grains) that other primates don’t favor, and it turns out that we have extra copies of a gene that helps us digest these starches. In fact, a recent study shows that populations with more starch in their diets have more copies of the gene than do those whose diets contain relatively less starch and more protein, even if they’re otherwise similar genetically. The gene, AMY1, is involved in producing the enzyme amylase, which occurs in saliva and breaks complex carbohydrates down into glucose, which is easier for our bodies to use.

This story from the BBC and this one from Science Daily have more details, including some thoughts on why meat may not have played all that big a role in the early human diet. The researchers who did this study have also analyzed the fossil skeletons of early humans and found biochemical similarities between their bones and the body tissues of animals that eat tubers and bulbs today–another indication that starches were a major part of our early cuisine. I’m sure none of this is the last word on how the human got its big brain, but it’s an interesting development in the story so far.

And now, if you will all excuse me, the pizza dough is just about finished rising. so I’ll go prepare my favorite part of today’s carb ration. Thanks to Erik for passing this news story along.

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Fish as brain food

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Mar 082007
 

Here’s a press release from EurekAlert that describes an interesting correlation that’s been found between omega-3 fatty acid intake and the volume of gray matter in some parts of the brain. Just about a year ago, a study reported that blood levels of omega-3 fatty acids seem to be linked to some aspects of mood and personality (here’s a press release). The current study used MRI to look at the brains of 55 healthy volunteers and determine the volume of gray matter in parts of the brain that are involved in the processing of emotions. Higher intake of omega-3 fatty acids was linked to a greater volume of gray matter. The correlation doesn’t necessarily signal causation, but it’s an interesting result.

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