Instinctual eating has always been a very important concept to me
(not "instincto").
I always try to listen to my feelings before i prepare something.
Before i prepare it.
Of course this is easier for raw things like a berry or dandelion,
than before having a cooked food.
I've to think about (Burgers claim)
how much cooking or roasting alters our perceptions
I try to do most in my imagination before, anyway.

I realized, that roasting of food items high in protein comes out
very tasty.
Meat and likewise roasted sunflowers or pumpkin seeds (delicious).
To me though eating meat for 25 years, i hardly ever realized *any* taste
of meat, except that certain arome which comes from roasting
(and similar you can roast a pumpkin seed .. or anything).
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".

If I may comment a subjective impression on "instincto"
as a way of eating: It may lead to preferred eating of mostly rich
(ecologically  "expensive") things, like the meat of course or luxury fruit.
As in burgers sexuality episodes - a total unlimited access to everything
wantable... isn't a historic anchestral experience, is it?

On Thu, 8 Jun 2000 00:52:53 -0700, Ingrid Bauer/J-C Catry
<[log in to unmask]> wrote:
>>Bryant Dr., Prevention Magazine, September 1979 [Quite a source!!!]

>did you read this article what period is it in our evolution? he report
>that  grains were chewed and not grinded.

I've been thinking about cereal grains in the light of instinct senses.
Such dry grains are taste*less* firsthand, and gathered raw (from the
straw) not very good.

Some years ago i happened to soak a handfull of spelt in a cup of water
for a few days - it already got some very small germs...
and  suddenly it tasted rather good - raw.
hm hm and my sprouted barleys (3-5cm long) were delicious.

>>Of course, beyondveg is biased--everything is. What BV is that most
>>everything in the alternative dietary world isn't, is more balanced and,
>>dare I say, more intellectually honest.

I like beyondveg, for it's good collections and good references.
The beyondveg biases are visible but not so disturbing (to me).
A really good collection of stuff.
Sometimes questions are left (e.g. why !Kung meat had 20% fat).

Really *great* I found the article from the Eatons, Dori mentioned.
http://www.cast.uark.edu/local/icaes/conferences/wburg/posters/sboydeaton/ea
ton.htm

There's so much in it. Such a good and short outline of the whole concept,
from a respectable background.

best regards

Amadeus S.