Carbs of Humanity

What makes us human? 

This is a big question, and my non-researched and very opinionated answer is: carbohydrates.

Many other animals consume starch, but humans have taken it to the next level. I don’t see any other mammals out there spinning sugar into cotton candy and folding dumplings. Humans can create such carbalicious delights because we have opposable thumbs and access to fire, we crave novelty as well as nourishment, and we have lots of amylase, an enzyme that breaks down carbohydrates into simple sugars. 

In 2019, a study was conducted on the amount of amylase produced in 46 different mammals. It shows that animals have the potential to genetically evolve and produce more amylase if they eat more carbs. No surprise, humans produce the most amylase.

In some cases, close contact with humans — and access to human food — may have spurred an adaptation to starch. The study confirmed past findings from other teams showing that mice and domestic dogs, which live alongside people, have more copies of the amylase gene than their wild cousins (wolves and wild rodents, respectively). The brown rat (Rattus norvegicus) — a species commonly known as the street or sewer rat — also has many copies of the amylase gene.

If carbs make us human, then carbs also serve as cultural identity.  

It seems like humans around the world wake up and start their day with carbs.

Only those super humans that are strictly keto and have bio-hacked themselves into efficiency have the willpower to say no to carbs. I’m not talking about them. For the rest of us mere mortals, show me which culture you are in by showing me your breakfast carb of choice: 

Bagel, simit, croissant, grits, achira, scallion pancake, soda bread, oatmeal, waffle, rice, dampfnudel, biscuit, baguette, rugbrød, birthday cake, cookies, challah, cinnamon bun, congee, scone, muffin, cream of wheat, dumplings, brioche, conchas, rice noodles, pão de queijo, naan, arepas, johnny cakes, mekike, boxty, birchermüsli, crostata, balaleet, toast and jam, crepes… and the list goes on and on.

I’ll be exploring different Carbs of Humanity all this month. Stay tuned!