Cooking led to greater energy density of food eaten.

Migration to higher altitudes

Reduced respiratory viral infections

Development of smaller guts and bigger brains

Increased food safety

Climate change

Food pathogen outbreak

Currency fluctuations

Population growth

Lactic acid bacteria

Filamentous fungi

Acetic acid bacteria

Moulds

Yeasts

Brown sugar polymerizes into a protein chain

Reducing sugars react with a protein residue to form molecules, often of brownish colour

Lard is refined by hydrogenation during the month of May

Coffee is being reduced to a sugar

Oxidized sugar reacts with an amino acid alpha carbon atom

infant nutrition, mum & baby, cognitive reserve

fitness, longevity, mental health

Diabetes, Obesity, metabolic disease(s)

skin health, beauty

Conversion of high clontrin levels into bacterial fat deposits

Omega 3

Saturated fatty acid

Omega 6

Omega 9