On Mon, 15 Jun 2009 09:57:15 -0500, Tracy Bradley <[log in to unmask]>  
wrote:
>
> ... I've also seen people, once they start eating very low carb/zc, come  
> to prefer their meat rarer and rarer (though not always).

That may not even have to do with the carbs -- both my wife and I seem to  
be liking our meat more and more rare over time, and we don't eat low carb  
(though we do eat low amounts of processed foods).   Years ago, I only ate  
meat that was well done -- if it was still pink at all, it wasn't done.   
These days, if it's not still at least pink (and preferably red), it's  
overcooked.

-- 
   Robert Kesterson
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