I forgot to answer that paragraph
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>>Meanwhile i have understood that you (Jean-Claude) and some others
>>*do* have developped a taste for unsalted, unspiced raw meat.
>>What i read at instincto articles, however looks a bit like the main
>>taste developement comes from the varoius bacteria from "ageing".


I don't think we developed a taste for it but if we evolved as scavengers of
carcasses ,it just makes sense that we developped a taste then. It seems to
me than cooking of meat or fermenting dairy products are trying to recreate
similar flavors.

when i started to eat aged meats i got what i was looking for,  vainly in
cheeses. or "charcuteries"
when i started to eat fresh fruits i got what i was trying vainly to  get
from cooked starchs.or sweets
Lot of the flavors invented in cooking have their counterparts in
undenatured foods. Like durian reminding me of some moka based desserts.
One thing that striked me too is that  sprouted lentils when i need them
taste exactly like the cooked ones but when i am finish with them but
continue to eat they taste different.
I see cooking as a means to guarantee to a certain extent ,  a good taste
even when your body doesn't need it. And that the stop on the cooked product
occur only  when the surcharge is overboard.
I can eat few walnuts in the luminous phase ( when it tastes wonderfull) ,
once i experience the stop ,i just to  have to mix it in my mouth with
garlic or parsley  or salt and i can eat way more ,then after many more the
taste loose it is appeal to reveal its distatefulll taste anyway . Roasting
them will prolong me farther. devoring five times what i will have eaten
instinctively regulated.

jean-claude