>>new compound ( that can be detected by the change of aromas) which some
have
>>been recognised at the beginning of the century  by french scientist
>>Maillard as very toxic.
>
>This is not really true.  More detailed and accurate information regarding
>Maillard molecules can be found at
>
>    http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1a.shtml

The site that you cite don't denie that it is true, they try  to  give a
more complete picture than i could have in one sentence.

but this site have its biaises and errors . I never read anywhere on the
instincto litterature the claim that cooking started 10000 years ago .
The problem is that , to classified more than 2000 allready discovered  new
compounds created by "aging " of the food ( fire being one element that
speed up the process) under one name ( MAillard molecules), is most likely
simplistic.Not all of them will have the same effects.
to say that we have natural expectations of encountering them and that we
have means to deal with them is not the same than saying it is unreasonable
to be prudent in regard of the daily ingestion for many years of foods that
carry lot of them.
i stay away from them for many years and curiously i don't feel deprived and
do better without.
And i was hooked to say the least on thoses created by toasting my bread on
a fire!


jean-claude


>
>
>Also, a good introduction to instinto (and a very fun read!) can be
>found at:
>
>
http://www.beyondveg.com/nieft-k/instincto-guide/instincto-guide1a.shtml