Nieft / Secola wrote: > BTW, Ellie, what is your acid-test for whether a food is addicting? I have no acid-test, but sometimes I sense that I am just too interested in stocking my pantry with something (my head tells me I want it) like the sweet corn. For me, that's a craving rather than an attraction. After eating chapatis in India, I couldn't stay away from the Indian resturants. Thanks for the post on rare meat. I have much to think about. So far, I wonder at what point the useful enzymes in RAF are destroyed in the process of cooking and when the AGE's begin to form. Are there sugars in meat that could be involved in forming AGE's in aging? Is it the stimulants, the AGE's, that taste good and fool us. I was surprised to learn that AGE's are formed in the body which would certainly be at low temperatures. I wonder if it isn't a very individual thing depending on our ancestry (like differences in blood type) whether we are adapted to cooked food? My best, Ellie