Human anatomy tells a different story

When we compare our jaws to those of a lion, the contrast is striking. A cat’s skull is equipped with long, sharp canines and scissor‑like carnassial teeth that slice flesh with ease. In contrast, people possess modest canines, broad molars designed for grinding, and a jaw that can move sideways. This dental arrangement is typical of species that rely heavily on plant material, not of obligate meat eaters.

The role of saliva

Our digestive process even begins in the mouth. Human saliva contains amylase, an enzyme that breaks down starches into simple sugars, a feature virtually absent in felines. The presence of this enzyme explains why we instinctively chew potatoes or rice for a long time, tasting a subtle sweetness as the starch is converted. Over millennia, humans have duplicated the amylase gene, underscoring the long‑standing importance of starchy foods such as tubers and roots in our diet.

Gut length and nutrient extraction

Beyond the oral cavity, the length of the intestine offers further clues. Carnivores like lions have short intestines because animal protein is relatively simple to digest. Herbivores such as cows possess extremely long guts to ferment cellulose. Humans fall somewhere in the middle: our small intestine is considerably longer than that of a predator but far shorter than a ruminant’s. The large intestine is also not as elongated as that of dedicated fruit eaters, who extract additional calories through extensive fermentation. Consequently, we are neither strict meat‑eaters nor pure plant‑eaters.

Debunking the “paleo‑only‑meat” myth

Popular paleo narratives often claim that our distant ancestors subsisted solely on animal flesh. Archaeological evidence paints a more nuanced picture. Hunter‑gatherer groups in warm climates tended to consume abundant plant foods, while those in colder regions relied more on meat. There was never a single, uniform “paleo diet.” Claims of a precise ancestral menu are usually oversimplified and sometimes serve commercial interests, such as selling supplements or diet plans.

Health implications of a meat‑centric regimen

Processed meats—bacon, sausages, ham—have been linked to a higher incidence of colorectal cancer. Red meat also carries a probable risk, though the evidence is less definitive. Moreover, an all‑meat diet lacks dietary fiber, which is essential for gut health, blood sugar regulation, and satiety. Without fiber, the digestive system cannot perform its normal cleaning and fermentation functions.

Our evolutionary superpower: flexibility

The ability to thrive on a wide spectrum of foods is arguably humanity’s greatest adaptive advantage. Rather than fitting neatly into the categories of carnivore, herbivore, or frugivore, we are omnivorous generalists capable of adjusting to whatever resources are available. The key to a healthy life, therefore, is moderation and variety: plenty of vegetables, fruits, whole grains, and modest portions of quality protein, all complemented by adequate fiber.

Source: https://scientias.nl/waarom-zijn-mensen-geen-carnivoren/