Study title and authors:
The Expensive Tissue Hypothesis
Leslie C Aiello, Peter Wheeler
This paper can be accessed at: http://people.biology.ufl.edu/sphelps/documents/evobrain/aeillo_wheeler_95.pdf
The increase in human brain size appears to be balanced by an almost identical reduction in the size of the gastrointestinal tract.
Aiello speculates that we could have reduced our gut size to free up energy for a larger brain with a dietary change happening as brain size expanded. Our ancestors were shifting from a heavily vegetarian diet, which requires a massive gut to digest plants and nuts, to a more easily digestible, nutritious diet that included meat and requires less gut tissue.
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Recipe of the day
Beefy Spring Stir-Fry
|Food Mall: Sirloin Steak|
15ml/1tbsp olive oil
Salt and freshly milled black pepper
1 small red onion, peeled and finely sliced
175g/6oz broccoli florets
100g/4oz button mushrooms, halved
1 bok choi or pak choi, halved
75ml/5tbsp good, hot beef stock
30ml/2tbsp horseradish sauce
15-30ml/1-2tbsp fermented soy sauce
15-30ml/1-2tbsp sherry vinegar
1.Heat the oil in a large non-stick wok until really hot. Season the beef then add to the wok and cook for 1 minute until browned, but only just cooked. Remove from the wok with a slotted spoon and place on a plate.
2.Add the onion to the wok and cook for 1 minute, stirring frequently. Add the broccoli, mangetout, mushrooms and bok or pak choi. Stir-fry for 3-4 minutes then add the stock and horseradish. Stir to combine.
3.Return the beef to the wok with any meat juices from the plate and add the fermented soy sauce and sherry vinegar.