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Thursday, November 10, 2011

Cooking May Have Driven Human Evolution

Wanna bet?
Next time you're out to dinner, you may want to think twice before ordering your steak rare.

In a first-of-its kind study, Harvard researchers have shown that cooked meat provides more energy than raw meat, a finding that challenges the current food labeling system and suggests humans are evolutionarily adapted to take advantage of the benefits of cooking.

Led by Rachel Carmody, a Ph.D. Candidate in the Department of Human Evolutionary Biology at Harvard's Graduate School of Arts and Sciences, and published online ahead of print this week in the Proceedings of the National Academy of Sciences (PNAS Early Edition), the research bridges the fields of human evolution and modern human nutrition.
If we are so well adapted, then why are cooked meats, rightly or wrongly, linked to cancers?

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