On Thu, 17 Aug 2000 03:08:30 -0500, Ray Audette <[log in to unmask]> wrote:

>Cooking meat over an open fire is far more hazardous than microwaving.  The
>smoke coats the meat and is both eaten and inhaled by the chef.  This smoke
>contains many different known carcinogens and even radioactive particles.
>Even infrared radiation (heat) produced by fire causes molecular changes
>similar to those caused by higher frequency radiation ....

But *if* paleo-cooking happened, it can only have been in very limited ways
1. over an open fire (which implies loss of the fat which is feared, right?)
2. in a skin with heated stones
- and only after the year 400,000bc or so (according to current findings)

Other (unpaleo) cooking methods (like microwaves) may have long-term
implications which humanity had no chances to adapt too.
Or is the adaption just happening in full extent by outselecting all the
"unfit" genomes by means of cancer and heart disease?

Eater method 1 was done
  then the meat was even lower in fat and carcinogenic.
Or method 2.
Or it was eaten raw. After all, eskimo means raw-meat-eater.

How do aboriginals cook?
How do !Kung cook?
Does somebody know?

Amadeus Schmidt
"Eat like naked in the savannah with a stick and a stone"
Oetzi had a lighter in his belt. Lucy too?
...
Answer: obviously no... nakeds don't have belts :-)