Modern diets often pit insects against meat but human history tells a different story. Archaeology and ethnography reveal that insects were not just survival foods, but nutrient-dense staples eaten alongside meat for millions of years. A new Science Advances study suggests Neanderthals regularly consumed insect larvae from aged meat, helping explain their unusually high nitrogen isotope levels. Understanding this forgotten dietary cornerstone can help us rethink what “ancestral eating” truly means today.

At first glance, sugarcane “cultured oil” looks like a breakthrough — sustainable, neutral, and even fermented. But beneath the marketing is an ultra-processed, lab-engineered fat that replaces nature instead of replicating it. Discover why ancestral fats like butter, tallow, and olive oil remain the true gold standard.