The third revolution in the human diet was the use of fire. It perhaps began with foraging burned animals and rhizomes after wildfires and volcanic eruptions. The use of fire improved the digestive efficiency of food, and eliminated the toxicity of certain foods, such as starches. This led to a wider food repertoire.

Comparing the weight proportions of primate organs, the proportions of the heart, liver, and kidneys in humans are similar to those of other primates, but the brain proportion is larger, and that of gastrointestinal tract is smaller. This suggests that the energy savings afforded by improved digestion efficiency led to an increase in our brain size.

■References (Books, papers, Web articles, etc.)
『家族進化論』　第2章・第16節　脳の増大と食の改変　　山極寿一　（東京大学出版会、2012）

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■The References list of “Evolution of Human Sociality”