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Food Allergies and Food Intolerances Reveal The True Human Diet

Eight foods account for over 90% of food allergies in the United States.

Allergies!

There are four types of allergic hypersensitivity, unhelpfully called Type I through Type IV. When we think of ‘allergies’, we generally think of Type I reactions, which involve mast cells and result in symptoms like asthma, hives, and anaphylaxis. Indeed, type I allergies are the subject of this article.

(Note that immunoglobulins will only bond to proteins under normal circumstances. This is why allergies to fruit or vegetables are rare, and why most allergies are to foods high in protein.)

Until recently, the medical community basically refused to acknowledge the other three types of hypersensitivity, despite their presence in every undergraduate microbiology textbook. (If you’ve ever had poison oak or poison ivy, you’ve had a Type IV reaction.) Fortunately, this is slowly changing, and IgG-mediated Type III hypersensitivity is slowly being accepted and tests developed.

You can read this page from the microbiology textbook “Through The Microscope” for a detailed breakdown of all four types of allergic hypersensititivy.

On a hunch, I decided to find out when each of these eight foods was first eaten by humans.

  • Dairy – First unequivocal evidence for consumption c. 7000 years ago in Europe, although since it’s associated with modern pastoralists like the Maasai, it may be somewhat older.
  • Soy – First domesticated in China c. 5000 years ago, first grown outside southeast Asia c. 2000 years ago. First grown in Europe and America in the 18th century.
  • Gluten (wheat and related grains) – Grains were first domesticated in the Middle East, c. 12000 years ago…but agriculture didn’t spread beyond the Middle East until c. 5000 years ago.
  • Peanut – First domesticated c. 7600 years ago in Peru. Confined to South and Central America until the 16th century, when European traders spread them around the world. (Note that the peanut is actually a legume, like the soybean.)
  • Shellfish – c. 160,000 years ago, South Africa. (Link.)
  • Fish – c. 160,000 years ago, South Africa. (Ibid.)
  • Tree nut – All common tree nut allergies are, without exception, to trees not native to Africa (walnuts, cashews, almonds, hazelnuts, pine nuts), and modern humans didn’t leave Africa until c. 60,000 years ago. Allergies to native African nuts, such as kola nuts (found in Coca-Cola), and palm nuts (from which palm oil is made), are rare.
  • Egg – Always prized, but rarely available until domestication of fowl c. 9500 years ago in Asia. Domestic egg production arrived in Egypt c. 3500 years ago, and Greece c. 2800 years ago.

Here’s a fact you can annoy your friends with: of the commonly eaten ‘nuts’, only chestnuts, hazelnuts, and filberts are true botanical nuts. Like ‘vegetable’, ‘nut’ is a culinary term in common usage.

Next we look at intolerance. Food intolerance is much more prevalent than food allergy, and stem either from an inability to digest or an immune reaction in the gut. Here are the two most common—and they’re both already on the list!

  • Dairy (lactose intolerance) – While approximately 5% of Europeans are lactose intolerant, the figure rises to 75% for Africans and 100% for Native Americans. (Link.) (Note, however, that butter, being essentially pure butterfat with minor impurities, is well-tolerated by everyone without frank allergy.)
  • Gluten – known as celiac disease in its severest forms. Prevalence of anti-gluten/anti-gliadin antibodies is approximately 1% in the USA, and substantially higher for relatives of sufferers. (Note that wheat most likely has adverse health effects for everyone, not just the frankly celiac. More references here.)

Conclusion: Neolithic Foods Are The Most Allergenic

In general, the more recently a food was added to the human diet, the more likely it is that we will be allergic to it or intolerant of it. The most common adult allergies and intolerances are to dairy, gluten grains, and legumes like peanuts and soy: Neolithic foods that we’ve only eaten for a few thousand years. Non-African tree nuts, fish, and shellfish are Middle Paleolithic, but still a relatively recent addition (proto-humans split from chimps and bonobos 6-7 million years ago.) The only exception is eggs, and egg allergy almost exclusively affects children—most of whom outgrow it by age seven.

More importantly: what foods aren’t on the list?
Meat, vegetables, root starches, and fruits.

We know that vegetables and fruits have essentially no protein, and are therefore unlikely to trigger allergies. Root starches are very low in protein. But meat isn’t just full of protein: meat is protein! (And fat.)

So why isn’t meat on the list?
Because that’s what humans are supposed to eat!

How many people do you know who are allergic to red meat? Most likely zero. That’s because red meat has been a major component of the human diet since long before we were human: even chimpanzees, from which we diverged 6-7 million years ago, hunt, kill, and eat colobus monkeys! Any human who had an allergy to red meat was selected out of the gene pool long ago.

“I estimate that in some years, the 45 chimpanzees of the main study community at Gombe kill and consume more than 1500 pounds of prey animals of all species.” [That’s over 33 pounds of meat per year, per chimp. And if you have a strong stomach, you can watch this video of chimps hunting and eating a colobus monkey.]
    …
“When we ask the question “when did meat become an important part of the human diet ?,” we must therefore look well before the evolutionary split between apes and humans in our own family tree.”The Predatory Behavior and Ecology of Wild Chimpanzees, Dr. Craig B. Stanford, Department of Anthropology, USC

And that’s why grass-fed red meat forms the backbone of a paleo diet.

Live in freedom, live in beauty.

JS


Am I informing you, enraging you, or making you laugh? Got a question? Talk to me! Leave a comment.

If you enjoyed this article, you might also enjoy “How Glaciers Might Have Made Us Human” and “That’s Not Food! Reflections on Restaurant Eating”. If you’re interested in the paleo diet but aren’t sure what it’s about, try my motivational guide “Eat Like A Predator”. And if you’ve read several articles and are still here, odds are good you’ll also enjoy my novel The Gnoll Credo.

Does Meat Rot In Your Colon? No. What Does? Beans, Grains, and Vegetables!

Caution: contains SCIENCE!

How many times have we all heard this bunk myth repeated?

 

“Humans can’t actually digest meat: it rots in the colon.” 

And its variant: “Meat takes 4-7 days to digest, because it has to rot in your stomach first.”
(Some variations on this myth claim it takes up to two months!)

 

Like most vegetarian propaganda, it’s not just false, it’s an inversion of truth. As the proverb says, “When you point your finger, your other three fingers point back at you.” Let’s take a short trip through the digestive system to see why!

A Trip Through The Human Digestive System (abridged)

Briefly, the function of digestion is to break food down as far as possible—hopefully into individual fats, amino acids (the building blocks of protein), and sugars (the building blocks of carbohydrates) which can be absorbed through the intestinal wall and used by our bodies.

Human Digestive System

Click to zoom in.

Here we go!

We crush food in the mouth, where amylase (an enzyme) breaks down some of the starches. In the stomach, pepsin (another enzyme) breaks down proteins, and strong hydrochloric acid (pH 1.5-3, average of 2…this is why it stings when you vomit) further dissolves everything. The resulting acidic slurry is called ‘chyme’—and right away we can see that the “meat rots in your stomach” theory is baloney. Nothing ‘rots’ in a vat of pH 2 hydrochloric acid and pepsin.

On average, a ‘mixed meal’ (including meat) takes 4-5 hours to completely leave the stomach—so we’ve busted yet another part of the myth. (Keep in mind that we have not absorbed any nutrients yet: we’re still breaking everything down.)

Gastrointestinal transit times: click for more information

Click the picture for more fascinating information on gastrointestinal transit times!

Eventually our pyloric valve opens, and our stomach releases the chyme, bit by bit, into our small intestine—where a collection of salts and enzymes goes to work. Bile emulsifies fats and helps neutralize stomach acid; lipase breaks down fats; trypsin and chymotrypsin break down proteins; and enzymes like amylase, maltase, sucrase, and (in the lactose-tolerant) lactase break down starches and some sugars. Meanwhile, the surface of the small intestine absorbs anything that our enzymes have broken down into sufficiently small components—usually individual amino acids, simple sugars, and free fatty acids.

Finally our ileocecal valve opens, and our small intestine releases what’s left into our large intestine—which is a giant bacterial colony, containing literally trillions of bacteria! And the reason we have a bacterial colony in our colon is because our own enzymes can’t break down everything we eat. So our gut bacteria go to work and digest some of the remainder, sometimes producing waste products that we can absorb. (And, often, a substantial quantity of farts.) The remaining indigestible plant matter (“fiber”), dead gut bacteria, and other waste emerge as feces.

It turns out that pepsin, trypsin, chymotrypsin, and our other proteases do a fine job of breaking down meat protein, and bile salts and lipase do a fine job of breaking down animal fat. In other words, meat is digested by enzymes produced by our own bodies. The primary reason we need our gut bacteria is to digest the sugars, starches, and fiber—found in grains, beans, and vegetables—that our digestive enzymes can’t break down.

Now what is that called, again, when food is being ‘digested’ by bacteria…?

rot \ˈrät\ (verb) — to undergo decomposition from the action of bacteria or fungi

In other words, meat doesn’t rot in your colon. GRAINS, BEANS, and VEGETABLES rot in your colon. And that is a fact.

…And That’s Why Beans Make You Fart

 

It’s easy to tell when your gut bacteria are doing the work, instead of your digestive enzymes: you fart. That is why beans and starches make you fart, but meat doesn’t: they’re rotting in your colon, and the products of bacterial decomposition include methane and carbon dioxide gases. Here’s a list of flatulence-causing foods, and here’s another:

A partial inventory: “Beans, lentils, dairy products, onions, garlic, scallions, leeks, turnips, rutabagas, radishes, sweet potatoes, potatoes, cashews, Jerusalem artichokes, oats, wheat, and yeast in breads. Cauliflower, broccoli, cabbage, Brussels sprouts and other cruciferous vegetables…”

One side benefit of a paleo diet is the elimination of the biggest, stinkiest fart producer—beans (due to the indigestible sugar raffinose)—and several smaller ones (wheat, oats, all grain products). And it sure seems like my gut bacteria have less to do now that my amylase and sucrase supplies aren’t being overwhelmed by an avalanche of starch and sugar.

But wait! There’s another punchline! Whenever we eat grains, beans, and vegetables, we’re not digesting and absorbing much of the plant matter…we’re actually absorbing bacterial waste products. Rephrased less diplomatically:

You’re not eating plants: you’re eating BACTERIA POOP.

Supporting Evidence: Where Things Rot

I know I really should have ended this article at the punchlines, but I’ve got more to say. Digestion is fascinating! (And before we go any farther, I am not arguing that we should never eat vegetables: I’m just busting a silly myth.)

First, I’ll footnote the essay above with these references.

J Appl Bacteriol. 1988 Jan;64(1):37-46. Contribution of the microflora to proteolysis in the human large intestine. Macfarlane GT, Allison C, Gibson SA, Cummings JH.

“In the stomach and the proximal small bowel, the microorganisms found as normal flora are a reflection of the oral flora. Bacterial concentrations in this region are 10(2)-10(5) cfu/ml intestinal content. In the colon, bacterial concentrations of 10(11)-10(12) cfu/g faeces are found.”

In other words, there are roughly 10 million times as many bacteria in the colon as in the small intestine. So bacterial digestion (‘rotting’) is not significant anywhere in our digestive tract but the colon.

Appl Environ Microbiol. 1989 Mar;55(3):679-83. Significance of microflora in proteolysis in the colon.Gibson SA, McFarlan C, Hay S, MacFarlane GT.

“Proteolytic activity was significantly greater than (P less than 0.001) in small intestinal effluent than in feces (319 +/- 45 and 11 +/- 6 mg of azocasein hydrolyzed per h per g, respectively).”

That’s a mere 3.4% of proteolytic activity occurring in the feces vs. the small intestine…and that doesn’t count what already occurred in the stomach. If meat were being digested in the colon, we would expect a far greater amount of proteolysis to occur there. And that 3.4% is likely due to dead intestinal bacteria (which make up a significant fraction of feces), not undigested meat.

Then, I’ll add this firsthand experience from an intestinal transplant survivor who spent months with a jejunostomy, watching the contents of his stomach drain directly into a bag.

“Can Humans Digest Meat?”

“Because I had such an extremely short bowel, my output was very high because no absorption had taken place. I was fed and hydrated by infusion and could literally live without eating or drinking at all. Because of my excessive output, we had to make a rig that had a hose extending from the ostomy bag that drained into a one gallon jug. Often the hose would get clogged and my wife or sister would have to use a coat hanger wire to unplug it. Now if vegan pseudoscience is right, we would suspect that the hose was being plugged by pieces of meat.

Never once did we see any solid chunks of meat. I became so curious about this that I once swallowed the largest chunk of meat I could possibly get down without choking. Because of the shortness of my bowel, it only took about twenty minutes for my stomach to empty into the ostomy. Better than two hours later, there were no signs of any meat chunks. What was always clogging the ostomy tube were pieces of vegetables that were not fully chewed.

Entire pieces of olive, lettuce, broccoli florets, grains and seeds were found. Yet, large pieces of fat were never witnessed. As a matter of fact, all the fat from the meat was already emulsified by the bile into solution. Over time, fat would coagulate on the side walls of the ostomy bag, but never were there any solid pieces observed.”

(Click for full article: Can Humans Digest Meat?)

 

Most Vegetation Doesn’t Even Rot In The Colon, Because Humans Aren’t Herbivores

Most of the edible part of a plant is cellulose, a polysaccharide (i.e. a very long chain of sugars) that is very difficult to break down. In fact, no digestive enzyme, in any animal, is capable of breaking down cellulose! So the only way that any animal can fully digest plants is for its gut bacteria to break down cellulose, and its intestines absorb the waste products.

Ruminant anatomy and physiology: click for details

Ruminant digestive system, courtesy of the University of Minnesota. Click for article.

Ruminants, including cattle, bison, deer, antelope, goats, and other red meat, have a special “extra stomach” called the rumen. They chew and swallow grass and leaves into the rumen, ferment it some, barf it back up again, chew it some more (called “chewing the cud”), and swallow it again, where it is digested a second time. Hindgut fermenters, like horses, have an extra-long gut. And rabbits run their food through twice: they eat their own poop in order to get more food value out of the plant matter they eat.

(For a more in-depth explanation of herbivore digestion, with lots of pictures, click here for an informative presentation (pdf) from the University of Alberta’s Department of Agriculture.)

Humans, in contrast, don’t have gut bacteria that can digest cellulose. That is why we can’t eat grass at all, why there is so little caloric value for us in vegetables, and why we call cellulose “insoluble fiber”: it comes straight out the back end.

This fact alone proves that humans, while omnivores, are primarily carnivorous: we have a limited ability to digest some plant matter (starches and disaccharides) in order to get through bad times, but we cannot extract meaningful amounts of energy from the cellulose that forms the majority of edible plant matter, as true herbivores can. We can only eat fruits, nuts, tubers, and seeds (which we call ‘grains’ and ‘beans’)—and seeds are only edible to us after laborious grinding, soaking, and cooking, because unlike the birds and rodents adapted to eat them, they’re poisonous to humans in their natural state.

You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end.

It won’t be the steak.

Live in freedom, live in beauty.

And please post this link anywhere you see the bunk myth “Humans can’t digest meat, it rots in the stomach/colon” being propagated.

JS

(Did you enjoy this post? Can it be improved? Are you angry with me? Leave a comment, and use the icons below to share it with your friends!)

You might also enjoy “How ‘Heart-Healthy Whole Grains’ Make Us Fat”, “Why Humans Crave Fat”, the classic “Eat Like A Predator, Not Like Prey: Paleo In Six Easy Steps”…and for yet more diet myths busted and truths discovered, try the index.

Does meat make you happy? Then you will most likely enjoy my “Funny, provocative, entertaining, fun, insightful” novel The Gnoll Credo. Read the glowing reviews, read the first 20 pages, and buy it for just $10.95. (Outside the USA? Click here.)

Hunters Must Have Been Smart, They Invented Agriculture: A Review of Jack Brink’s “Imagining Head-Smashed-In” and George Frison’s “Survival By Hunting”

Imagining Head-Smashed-In, by Jack W. Brink

Imagining Head-Smashed-In,
by Jack W. Brink


One of the primary conceits of history is that nothing happened before agriculture. The Great Leap Forward! Between the Tigris and the Euphrates, the cradle of civilization! Page 1 of any sixth-grade world history textbook.

And before that?

Nothing, as far as we’re told. Unremitting savagery, a life nasty, brutish, and short, cavemen killing each other with clubs and dragging women by the hair. A life not worth a chapter, or even a page, to describe it.

Yet an awkward fact remains: these ‘savages’ were modern humans. In fact, they were taller, stronger, healthier, had larger brains and better teeth, and were longer-lived than the farmers that replaced them (see: Jared Diamond, Claire Cassidy).

And somehow these ‘savages’ managed to invent agriculture—a task much more difficult than practicing it. They discovered how and when to sow. They discovered how to plow, how to weed, how to protect crops against birds and rodents, how to harvest and thresh and grind and cook and bake…a suite of tasks that remained essentially unchanged for 10,000 years after their original discovery.

In other words, those ‘savages’ must have been pretty damned smart.

But how did they become so smart? It can’t have had anything to do with agriculture or anything we consider ‘civilized’, because they invented all that. What caused little 65-pound savanna apes with 350cc brains to evolve into Late Paleolithic modern humans with 1500cc brains?

Clearly there was much more to Paleolithic life than dumb savagery.

I will now turn this essay over to Jack W. Brink, archaeologist and author of “Imagining Head-Smashed-In: Aboriginal Buffalo Hunting on the Northern Plains.” From the Preface:

The book isn’t about what are traditionally considered the great historic achievements of our species. There are no magnificent cities built, no colossal monuments erected, no gigantic statues carved, no kingdoms conquered. It was very much this deviation from classical concepts of “civilization” that motivated me to write this book. Modern society seems to equate human achievement with monumental substance and architectural grandeur. Asked to name the greatest accomplishments of ancient cultures you would certainly hear of the Great Wall of China, Stonehenge, the Great Pyramids, and the civilizations that ruled Greece and Rome. Shunted off to the side are many ancient cultures that achieved greatness through their skill, knowledge, and ingenuity – cultures that managed to survive in demanding environments for extraordinary lengths of time without leaving towering monuments to themselves. In the coming pages I hope to show how simple lines of rocks stretching across the prairies are every bit as inspirational as rocks piled up in the shape of a pyramid.

This is a book about one of the truly remarkable accomplishments in human history. It is the story of an unheralded, unassuming, almost anonymous group of people who hunted for a living. They occupied an open, windswept, often featureless tract of land. They lived in conical skin tents that they lugged around with them in their search for food. A life of nearly constant motion negated permanent villages and cumbersome material possessions. They shared this immense landscape with herds of a wild and powerful beast – the largest animal on the continent. In a land virtually without limits, people of seemingly unsophisticated hunting societies managed to direct huge herds of buffalo to pinpoint destinations where ancient knowledge and spiritual guidance taught them massive kills could be achieved. It was an that guaranteed survival of the people for months to come, a that ensured their existence for millennia. Using their skill and their astonishing knowledge of bison biology and behaviour, bands of hunters drove great herds of buffalo over steep cliffs and into wooden corrals. In the blink of an eye they obtained more food in a single moment than any other people in human history. How they accomplished this is a story as breathtaking in scope and complexity as the country in which the events unfolded.

What follows is a fusion of archaeology and narrative, as Brink attempts to reconstruct the details of a buffalo jump—an event that last occurred in the 1800s, far outside anyone’s living memory. As he puts it:

Head-Smashed-In Buffalo Jump in southern Alberta, Canada, is but one of many places where herds of bison were brought to their deaths by the Native inhabitants of the Plains. It forms the nucleus around which my story unfolds. But this is not so much the story of one place, one people, or one time. It is the story of countless people who thrived over an enormous expanse of time and territory by orchestrating mass kills of bison. There were two reasons I wanted to write this book. First, to bring to a wider audience a story that I felt was so compelling and inspirational that it should not be allowed to fade from contemporary memory. And second, to do justice to the people who orchestrated these remarkable events.

The text of “Imagining Head-Smashed-In” runs to over 300 pages, which should be our first clue that this was not a trivial task. Indeed, reading it gives a nearly vertiginous sense of the skill, ingenuity, and sheer tenacity required to survive in the extreme environment of the Northern Great Plains. What we modern humans think of as “wilderness survival” basically consists of avoiding immediate death until someone in a helicopter rescues us—or, worst case, walking in one direction until we reach the safety and familiar problems of ‘civilization’, which is to say: other people. Obtaining food is not a concern, because humans can survive several weeks without food: ‘wilderness survival’ is a temporary state of privation, to be escaped as quickly as possible.

Yet for millions of years—the entire span of time and circumstances that shaped us from small, dumb apes into modern humans—daily life was far more challenging that what we think of today as ‘wilderness survival’. The problems of everyday life could not be postponed until we reached a hospital, a supermarket, or even a paved road—and they had to be addressed without maps, compasses, Gore-Tex, matches, or even a metal knife. Sickness, injury, and childbirth. Freezing cold, searing heat, pouring rain. And the continual, omnipresent drive of all life: hunger. The need to eat something nutritious so that you have the energy to live one more week, one more day, one more hour.

Yet Paleolithic humans met that challenge and mastered it—for we spread out of Africa and around the entire world, even to the smallest, most isolated Pacific islands. We survived in humid jungles and parched deserts, in howling blizzards and torrential downpours, on prairies and forests and valleys and mountains and beaches and anywhere there was living flesh for us to kill and eat. And we were such accomplished hunters and killers and eaters that we drove most of the big, slow animals to extinction.

Pyramids, in contrast, are uninteresting. All you need is tens of thousands of slaves to stack rocks until they die. Hunting is the real human history. Yet since it left behind nothing but stone points and bones smashed open for marrow, its stories are lost to us forever. All we can do is imagine.

And that is what Jack Brink does for us: he imagines one of the uncountable stories of the real human history.

Who could imagine that a book of North American archaeology could leave me near tears?

“Imagining Head-Smashed-In” is available directly from Athabasca University Press in hardback, paperback, and as a free Creative Commons-licensed PDF, or from Amazon.com.

Thanks to Tim Rangitsch (@acmebike, Acme Bicycles) for bringing this book to my attention.


Survival by Hunting, by George Frison

Survival by Hunting,
by George Frison


While “Imagining Head-Smashed-In” creates a strangely poignant narrative out of archeology, George Frison’s “Survival By Hunting” is a far more utilitarian book. If IHSA is a beautifully-constructed diorama in the museum located at the jump site, “Survival By Hunting” is one of the shovels used at the dig.

Just as IHSA is a combination of archaeology and narrative reconstruction, “Survival by Hunting” is a combination of archaeology and biography. Frison briefly tells his story as a child growing up in rural Wyoming on his grandfather’s ranch, and of both the culture and essential privation (he grew up during the Depression) that led to becoming a subsistence hunter at a young age. As a hunter he found many tools and traces of the Native American hunters who had previously inhabited the area, hunting the same game he had. An abiding interest in these remains led to a career in archaeology, which combines with his decades of experience hunting large animals to make him the leading authority on Prehistoric hunting techniques.

Though written very dryly, the book is an entertaining combination of factual academic recountings of artifact sites and his own personal experience. Instead of simply speculating how prehistoric hunters might have butchered mammoths with stone tools, Frison flies to Africa and tries it himself on an elephant carcass culled from a nature reserve—proving that stone tools are indeed sufficient to the task of cutting through elephant hide. And not content to guess at the force of a dart or spear thrown by an atlatl (spear-thrower) and whether it might be sufficient to kill a mammoth, he learns to make them himself—and tests them, again on an elephant carcass. Only someone with Frison’s experience at real-life game hunting, and Frison’s willingness to test his theories by experiment, could accumulate the knowledge he does—let alone assemble it into charmingly tentative hypotheses about the nature and significance of an archaeological site.

Reading “Survival by Hunting” is a bit like being on an dig oneself: startling artifacts of knowledge are strewn randomly about the narrative, often covered with dirt and mentioned only in passing. For instance:

Woodruff said that during the last half of the nineteenth century, [mountain] sheep were so plentiful that any time they were short of meat they hitched up a wagon, drove along the base of the steep east slope of the Absaroka Mountains, and loaded the wagon with sheep as they were shot and rolled to the bottom.

This offhand anecdote provides a glimpse of the cornucopia that must have been pre-contact North America, even after thousands of years of Native American hunting and subsequent extinctions. In contrast, our few remaining scraps of modern ‘wilderness’ are, for the most part, beautiful but lifeless high-altitude tundra. And hunting today is either completely prohibited or carefully managed, with thousands of would-be hunters vying for a tiny number of tags handed out by lottery—those tags costing many times in excess of the value of the meat.

As the book progresses, we learn that an elk antler tip can serve as an atlatl hook; that bison can squeeze through openings which cattle cannot; that pronghorn can run at over 45 MPH but refuse to jump or crash through a flimsy ‘fence’ made of brush; and hundreds of other small knowledge artifacts that only assemble themselves into a coherent whole in retrospect and upon reflection.

To summarize “Survival by Hunting”, I’ll quote the Preface:

Equally disturbing to me is the attitude students are acquiring towards hunting…students questioned about animal procurement strategies commonly respond, “When they got hungry, someone would kill a bison or whatever other animal was selected as the target for the day and bring it back to camp.” I believe such interpretations to be totally inadequate, and I hope that the contents of this book convince others of the vast reservoir of learned behavior involved in hunting.

All I have to say is: what George said.

(His criticism can be applied equally to many archaeologists, whose ignorance of basic physics, let alone hunting strategies, is blatantly obvious—but that’s another article for another time.)

“Survival by Hunting” may not have the grand narrative scope of “Imagining Head-Smashed-In”. But if you want to understand another tiny fragment of the real human history—which is how Plains hunters managed to kill mammoths, bison, and antelope on foot, using only sharp rocks and their wits—this book will get you there.

You can buy “Survival by Hunting” directly from the UC press, or at a discount from Amazon.com. (Sorry, no free PDF for this one.)

Live in freedom, live in beauty.

JS

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You might also enjoy “How Glaciers Might Have Made Us Human” and “When The Conclusions Don’t Match The Headlines: Darwin Is Still Right“.