On Tue, 12 Nov 2002 08:36:27 -0500, Craig Smith <[log in to unmask]>
wrote:

>>A new study shows that cooking at high temperatures -- frying, grilling
>>and
>>even microwaving -- creates compounds that are associated with disease
>>when
>>they are found in the body.
>
>Funny, roasting meat over fire didn't seem to hurt thousands of
>generations of our ancestors.

Yes, if they did so.
Or the effects are too small to display in a short lived paleohuman.

But where are the indications, that they did - roast over a fire?
Meat can be eaten raw.
And when it's roasted then all or most of the fat is lost.
Fat would be a bottleneck in warm areas, and fire material would be
a bottleneck where the really fat animals live (eskimo = eating raw meat).

Maybe they didn't.

In any way they didn't have pans.

Todd wrote:
>Doesn't this suggest, as Craig just noted, that the presence of sugars
> may be the culprit?

If the presence of sugars is the culprit (as glyc.. suggests)
is muscle glycogen then enough to make the bad effect?

If the presence of fat is noted as a problem -
is it possible to throw sugar on a fatty roasted meat item?

regards

Amadeus