Our human ancestors, who had developed a source of high-nutritional food through the evolution of meat eating, began using fire and cooking food with fire around 1,000,000 years ago, when the brain grew even more. It is inferred that cooking led to a significant improvement of food quality by reducing secondary compounds in plants and significantly increasing the absorption rate of meat.
■References (Books, papers, Web articles, etc.)
Catching Fire: How Cooking Made Us Human Richard Wrangham Basic Books; Reprint edition (September 7, 2010)
Related iCards： The “expensive tissue” hypothesis (Vol 2.)
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