Todd Moody wrote:
"Tropical fruits and tubers would have been available.  These are good
sources of starch and sugars.  Yams are native to Africa, and  waterlily
roots are found in many places around the world for example.  Here's an
interesting web page on the use of the latter, by Australian aborigines:"

I wonder, then, why Australian aborigines have higher susceptibility to diseases like diabetes, etc when arguably their diet was always high in sugars and starches?  

Wouldn't they have adapted metabolically to sugars and starches?

Evelyn