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Fermentation technology as a driver of human brain expansion
Katherine L Bryant1, Christi Hansen2, Erin E Hecht3
1Laboratoire de Psychologie Cognitive, Aix-Marseille Université, Marseille, France. katherine.bryant@univ-amu.fr.
Communications Biology
|November 23, 2023
Summary
Externally fermented foods may have fueled human brain evolution by increasing nutrient availability and reducing digestive energy needs. This dietary shift predates cooking and aligns with anatomical changes in the human gut.
Area of Science:
- Human evolution
- Nutritional science
- Biochemistry
Background:
- Human brain evolution required significant metabolic energy shifts.
- Dietary changes, such as cooking, are proposed mechanisms.
- Early hominids needed accessible energy sources for brain growth.
Purpose of the Study:
- To propose external fermentation as the initial metabolic trigger for hominid brain expansion.
- To explore the nutritional and energetic benefits of external fermentation.
- To assess the historical viability of external fermentation in human diets.
Main Methods:
- Defining and differentiating external fermentation from internal (gut) fermentation.
- Analyzing the potential for increased nutrient bioavailability and reduced digestive load.
- Surveying historical and cultural practices of external food fermentation.
Main Results:
- External fermentation enhances macro- and micronutrient accessibility.
- It significantly reduces the energy required for digestion.
- The relative reduction in human colon size supports a shift towards easier-to-digest foods.
Conclusions:
- External fermentation is a viable hypothesis for the initial metabolic driver of human brain expansion.
- This dietary strategy is adaptable across diverse environments and food types.
- Further empirical research is recommended to validate the hypothesis.
