Humans have a body of a herbivore, early hominids were not pre-adapted to eating meat

Interesting comment that I found:

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I have been researching this issue for a while now, and would like to 'pick a few bones' in the latter part of this article.

 

'Herbivore', 'omnivore' and 'carnivore' are not the only dietary biological adaptations. It was important to mention in the context of this essay 'Frugivores', which are species that eat primarily fruits.

 

It is evident that early hominids were not pre-adapted to eating meat.- 'While comparable shearing crest length studies have not been conducted on early hominids, australopithecines certainly have relatively flat molar teeth compared with many living and fossil apes. These teeth were well-suited to breaking down hard, brittle foods including some fruits and nuts, and soft, weak foods such as flowers and buds; but again, they were not well-suited to breaking-down tough pliant foods like stems, soft seed pods, and meat. ..' http://www.cast.uark.edu/local/icaes/conferences/wburg/posters/pungar/satalk.ht m

 

But humans have increased consumption of flesh foods over time, probably in order to survive in poor environments when there was a scarcity of fruits and nuts, and it has been our reliance on flesh that has allowed metabolic relaxation in the synthesis of taurine, although humans can still synthesize it from cystein in the liver and from methionine (veg' sources- beans, garlic, lentils, onions, seeds, soybeans) elsewhere in the body, as long as sufficient quantities of B6 are present (veg' sources- brewer's yeast, carrots, peas, spinach, sunflower seeds, walnuts, wheatgerm, avocado, bananas, beans, blackstrap molasses, broccoli, brown rice and other whole grains, cabbage, cantaloupe, corn, dulse, plantains, potatoes, rice bran, soybeans and tempeh).

 

The truly "essential" fatty acids are Linoleic Acid (LA) and Alpha Linolenic Acid (ALA). LA and ALA are used to produce other fatty acids, including; Gamma Linolenic Acid, Eicosapentaenoic Acid (EPA), and Docosahexaenoic Acid (DHA), which in turn produce eicosanoids. We generally get an excess of Linoleic acid from foods containing vegetable oils, but very little of the omega-3s, Good plant food sources include flaxseed and walnuts. (Factors including the consumption of saturated and trans-fats, sugar, alcohol, the taking of prescription medications, viral infections, stress, and diabetes can inhibit the conversion of LA to GLA. Insufficient quantities of zinc, magenesium, Vit. c, B6 and niacin also slow the process.)

 

Hydrochloric acid is necessary for the digestion of protein. Proteinous *nuts* require the hydrochloric acid of the stomach to provide an adequate medium for the enzyme pepsin to act on the protein. But true carnivorous (meat eating animals, and 'omnivores' are meat eating as well) have in their digestive tracts a highly concentrated hydrochloric acid, about 1100% more so than ours.

 

Vitamin B12 is produced by bacteria. It is naturally present in a healthy natural environment, and consequently on healthy natural organic unwashed plant foods.

 

I am mystified as to how John McArdle can state that humans are 'omnivores' and then go on to say; "the best arguments in support of a meat-free diet remain ecological, ethical, and health concerns (http://www.vrg.org/nutshell/omni.htm). If humans have really adapted to eating animal flesh, as are true omnivores (pigs, bears), then why would there be any 'health concerns'?

 

Sincerely, Lotus http://www.iol.ie/~creature/creature.htm See also http://www.iol.ie/~creature/BiologicalAdaptations.htm