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It was processed because we didn’t have the ability to process lactose after weaning. Milk consumption would have become prevalent when we settled to become pas

It was processed because we didn’t have the ability to process lactose after weaning. Milk consumption would have become prevalent when we settled to become pastoralists rather than when we were nomads. The most fascinating thing to me though is why some of us continued to be lactose persistence and passed on that gene down to descendants. It seems like being lactose persistent became a genetic advantage when we became migrants and cows became a portable calorie and protein vending machine that could travel with us. Hunter gatherers had home bases. Pastoralists settled. Migrants moved to settle. Also: https://www.sapiens.org/evolution/lactose-intolerance-cheese-evolution/ https://www.sapiens.org/evolution/lactose-intolerance-cheese... [..]Ancient DNA analysis on human skeletons from prehistoric Europe places the earliest appearance of the lactase gene (LCT)—which keeps adults producing lactase—at 2500 B.C. But there is plenty of evidence from the Neolithic period (around 6000–2500 B.C. in Europe) that milk was being consumed. This is not totally surprising though, as the Neolithic marks the start of farming in most regions of Europe—and the first time humans lived closely alongside animals. And although they were unable to digest milk, we know that Neolithic populations were processing milk into substances they could consume.[..]

tom_mellior 7y ago
> It was processed because we didn’t have the ability to process lactose after weaning. I understand that this is the assertion made by the article. I'm saying that the article presents this as the only possible explanation, which it isn't.
- jelliclesfarm 7y ago
  I hear you. There is also ghee. Suitable for the lactose intolerant as well as a preserving method. Many Indians are lactose tolerant/persistent.. clearly a genetic mutation. But why preserve dairy when you can move the herd with you when you migrate? Dairy only comes after a cow has birthed. Before artificial insemination, this would have been a tedious task for migrants or nomads. So yes, I hear your point. I am just wondering if the mutation(lactose persistence) had an evolutionary advantage and helped us move around the globe. And the preservation was a side effect.
  - tom_mellior 7y ago
    > But why preserve dairy when you can move the herd with you when you migrate? Because it's valuable food. Are we agreed that these peoples would milk their animals (when possible) and try to consume the milk in some form? If yes, then even fresh cheese is a lot easier to transport than milk. You warm the milk, add rennet, let it curdle, strain it off. You can drink the whey, or feed it to livestock. The remaining cheese curds are much less in mass, volume, and sloshiness than the original milk, so easier to handle and to snack on the following days.
mywittyname 7y ago
> The most fascinating thing to me though is why some of us continued to be lactose persistence and passed on that gene down to descendants. Hypolactasia is readily inheritable from only a single parent and shepards who bore more offspring probably had a large advantage because their kids could assist with maintaining a larger herd.
- thelazydogsback 7y ago
  > (goats)(shepherds) their kids Intended or not, nice one for NLP disambiguation :)
toasterlovin 7y ago
> The most fascinating thing to me though is why some of us continued to be lactose persistence and passed on that gene down to descendants. It's kind of difficult to overstate how incredible of a nutrition source cow milk is. You can see this by simply looking at prices and nutrition facts in your local supermarket. Cow milk will give you 2400 calories—well balanced between protein, fat, and carbohydrates—for less than $3. There simply is no other food that comes close to being so healthy, yet so cheap.

tom_mellior 7y ago

> It was processed because we didn’t have the ability to process lactose after weaning. I understand that this is the assertion made by the article. I'm saying that the article presents this as the only possible explanation, which it isn't.

jelliclesfarm 7y ago
I hear you. There is also ghee. Suitable for the lactose intolerant as well as a preserving method. Many Indians are lactose tolerant/persistent.. clearly a genetic mutation. But why preserve dairy when you can move the herd with you when you migrate? Dairy only comes after a cow has birthed. Before artificial insemination, this would have been a tedious task for migrants or nomads. So yes, I hear your point. I am just wondering if the mutation(lactose persistence) had an evolutionary advantage and helped us move around the globe. And the preservation was a side effect.
- tom_mellior 7y ago
  > But why preserve dairy when you can move the herd with you when you migrate? Because it's valuable food. Are we agreed that these peoples would milk their animals (when possible) and try to consume the milk in some form? If yes, then even fresh cheese is a lot easier to transport than milk. You warm the milk, add rennet, let it curdle, strain it off. You can drink the whey, or feed it to livestock. The remaining cheese curds are much less in mass, volume, and sloshiness than the original milk, so easier to handle and to snack on the following days.

mywittyname 7y ago

> The most fascinating thing to me though is why some of us continued to be lactose persistence and passed on that gene down to descendants. Hypolactasia is readily inheritable from only a single parent and shepards who bore more offspring probably had a large advantage because their kids could assist with maintaining a larger herd.

thelazydogsback 7y ago
> (goats)(shepherds) their kids Intended or not, nice one for NLP disambiguation :)

toasterlovin 7y ago

> The most fascinating thing to me though is why some of us continued to be lactose persistence and passed on that gene down to descendants. It's kind of difficult to overstate how incredible of a nutrition source cow milk is. You can see this by simply looking at prices and nutrition facts in your local supermarket. Cow milk will give you 2400 calories—well balanced between protein, fat, and carbohydrates—for less than $3. There simply is no other food that comes close to being so healthy, yet so cheap.