The answer is (drum roll) cereal grains (and maybe other neolithic foods) are acid-forming. Meat is also acid-
forming, and the tast of (raw) meat becomes disgusting, as a human body can only tolerate so much acid.
For reasons unknown to me, cooked meat deceives this sense of taste. Cooked meat has been measured to be about
four times more acid-forming than raw.

William


17/11/02 9:45:23 AM, Jana Eagle <[log in to unmask]> wrote:

>Todd Moody <[log in to unmask]> writes:
>
>> This may be so, but it still leaves unexplained the fact that cooking
>> meat caught on and became universally practiced among humans.  Why do
>> you suppose this happened?
>
>I have thought about it a lot, and I don't have an answer.
snip
>
>Jana
>