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- 08.02.12
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Bei den ganzen Problemen mit Polymorphismen bin ich gerade auch über den Begriff Neotenie (?) gestolpert, der dem diametral gegenübersteht 
Earliest Cooking? / Mismatch of Grains/Dairy w/Human PhysiologyGenetic changes due to "neoteny" (such as adult lactose tolerance) not indicative of overall rates of adaptation. Even while these data for relatively quick evolutionary changes resulting in adult lactase production remain essentially true, however, an important point that should be clarified is that the gene for lactase production is already present and expressed in all humans (for breastfeeding) up through the time of weaning. Therefore, for lactase production to continue into adulthood would require only relatively small changes in the gene, e.g., via the process known as "neotenization" (the retention of juvenile traits into adulthood). Thus, "brand-new" traits, so to speak, unlike polymorphisms such as the gene for lactase production which already exist (even if not in a form previously expressed in adults) would take much longer to evolve.
Additional indications of incongruence between dairy and human physiology. Further, beyond the question of lactose tolerance, I have since learned there would be many additional genetic changes required (than just that for lactose tolerance) to result in more complete adaptation to milk consumption. A number of recent studies demonstrate problems of milk consumption that go considerably beyond whether or not a person is capable of handling lactose:
Lactose and heart disease. One is that lactose itself is a risk factor for heart disease, since in appreciable quantities it induces copper deficiency which, in turn, can lead through additional mechanisms to heart pathologies and mortality as observed in lab animals.
Poor Ca:Mg ratio which can skew overall dietary ratio. Another problem is the calcium-to-magnesium ratio of dairy products of approximately 12:1, which is directly at odds with the ratio of 1:1 from a Paleolithic diet composed of meats, fruits, and vegetables. Depending on the amount of milk in the diet, the resulting overall dietary ratio can go as high as 4 or 5:1. This high ratio leads to reduced magnesium stores, which have the additional ramification of increasing the risk of coronary heart disease, since magnesium helps to lower levels of blood lipids (cholesterol), lower the potential for cardiac arrthymias, lower the oxidation of LDL and VLDL cholesterol (oxidation of cholesterol has been linked to atherosclerosis), and prevent hyperinsulinism. (More about hyperinsulinism shortly below.)
Saturated fat. Milk has also been linked to coronary heart disease because of its very high saturated fat content.
Molecular mimicry/autoimmune response issues. Additionally, autoimmune responses are being increasingly recognized as a factor in the development of atherosclerosis. In relation to this, research has shown milk to cause exceptionally high production of certain antibodies which cross-react with some of the body's own tissues (an autoimmune response), specifically an immune response directed against the lining of the blood vessels. This process is thought to lead to atherosclerotic lesions, the first step that paves the way for consequent buildup of plaque.
[See Part 2 of Loren Cordain, Ph.D.'s posting of 10/9/97 to the PALEODIET list (relayed to the list and posted by Dean Esmay) for details and references relating to the above points about dairy consumption.]
