Comments on: Fish Sauce, Ketchup and the Rewilding of Our Food http://blogs.smithsonianmag.com/food/2012/02/fish-sauce-ketchup-and-the-rewilding-of-our-food/ A Heaping Helping of Food News, Science and Culture Fri, 24 May 2013 17:26:29 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Christopher Burd http://blogs.smithsonianmag.com/food/2012/02/fish-sauce-ketchup-and-the-rewilding-of-our-food/comment-page-1/#comment-15115 Christopher Burd Mon, 16 Apr 2012 20:58:56 +0000 http://blogs.smithsonianmag.com/food/?p=11502#comment-15115 To second Chris A's criticism: brains may run on glucose, but they're not built of glucose. To second Chris A’s criticism: brains may run on glucose, but they’re not built of glucose.

]]> By: Chris A http://blogs.smithsonianmag.com/food/2012/02/fish-sauce-ketchup-and-the-rewilding-of-our-food/comment-page-1/#comment-15020 Chris A Tue, 03 Apr 2012 16:29:50 +0000 http://blogs.smithsonianmag.com/food/?p=11502#comment-15020 Regarding the first footnote, while Stephen Cunnane's argument may or may not be correct, Katharine Milton's objection is certainly invalid. While "brains run on glucose, folks!” our bodies can run on fat, so a significant source of easy fat will free up a lot of extra glucose that might otherwise have been used to run bodily functions. By the way, a more convincing explanation for the evolution of our big brains is provided by Richard Wrangham in his book "Catching fire". Regarding the first footnote, while Stephen Cunnane’s argument may or may not be correct, Katharine Milton’s objection is certainly invalid. While “brains run on glucose, folks!” our bodies can run on fat, so a significant source of easy fat will free up a lot of extra glucose that might otherwise have been used to run bodily functions.

By the way, a more convincing explanation for the evolution of our big brains is provided by Richard Wrangham in his book “Catching fire”.

]]> By: Wenchypoo http://blogs.smithsonianmag.com/food/2012/02/fish-sauce-ketchup-and-the-rewilding-of-our-food/comment-page-1/#comment-15017 Wenchypoo Mon, 02 Apr 2012 09:27:22 +0000 http://blogs.smithsonianmag.com/food/?p=11502#comment-15017 Isn't Worcestershire also a fermented-fish sauce? Isn’t Worcestershire also a fermented-fish sauce?

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