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Todd Spangler / Variety:
Eight free-speech groups, including the EFF, and three members of Congress file briefs with SCOTUS in support of TikTok's appeal against the divest-or-ban law — The high court scheduled arguments to hear TikTok's appeal on Friday, Jan. 10, on an expedited timeline that will let the court consider …
There is now a genetic excuse not to bother cutting carbs. Humans have genetically adapted to eating starchy foods, and our ancestors may have been carb-ivores even before modern Homo sapiens emerged.
The salivary amylase gene, known as AMY1, is already known to have helped us adapt to eating carbs. It encodes amylase, an enzyme that breaks starches found in pasta and bread down to glucose—and may have given us a taste preference for them. Humans have multiple copies of the gene, which may help us produce high levels of the enzyme.
Researchers from the University of Buffalo and the Jackson Laboratory have now found that, while most copies of this gene arose with the advent of farming, modern humans and our closest relatives had accumulated extra copies long before agriculture.
Read more of this story at Slashdot.
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