“Agricultural improvements have rendered fruits in a supermarket, such as apples, bananas, and strawberries, far higher in quality than their wild ancestors. In our laboratory at Harvard, nutritional biochemist Nancy Lou Conklin-Brittain finds that carrots contain as much sugar as the average wild fruit eaten by a chimpanzee in Kibale National Park in Uganda.”
― Richard W. Wrangham, Catching Fire: How Cooking Made Us Human
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