Wednesday, December 12, 2012

A Cheese Course

In prehistoric times, when almost every adult was lactose-intolerant, the invention of cheese-making offered herders a way to turn fresh whole cow's milk into a food that they could consume without getting ill…In fact, evolutionary biologists at University College London have suggested that a genetic mutation to better tolerate lactose first originated in central Europe about the time this prehistoric cheese-making began. The inherited ability to digest cow's milk more easily is widespread today among people of European ancestry.

Robert Lee Hotz | "New Findings Point to Origins of Cheese-Making" | online.wsj.com