The New York times features the work of
Dr. Omer Gokcumen in an article by Carl Zimmer,
How Early Humans Evolved to Eat Starch. Zimmer reports on two new studies that reveal how our ancestors began carrying more amylase genes in two major waves: the first one several hundred thousand years ago, possibly as a result of humans starting to cook with fire, and the second after the agricultural revolution 12,000 years ago. “This combination of adapting to diverse environments and modifying our diets is a core tenet of what makes us human,” said Omer Gokcumen, a geneticist at the University at Buffalo who led one of the studies.
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