“Many plant foods are too fiber-rich when raw.”
“Cooking appears to have been a key feature of the environment of human evolutionary adaptedness.” (In otherwords, people who cook are more evolved.) – Wrangham R, Conklin-Brittain N. Department of Anthropology, Harvard University.
Dr. Nancy Conklin-Brittain’s expertise includes fiber analysis and macronutrient nutrition. She is a member of the Wildlife Society and the International Society of Chemical Ecologists. She received her PhD in animal nutrition, with minors in plant breeding and international agriculture, from Cornell University.
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