It would make sense that our taste buds have evolved to guide us to 
eating what is best for us. Some are obvious, like paleo fats taste 
good. Then a couple, like saltiness and sweetness, can easily get 
overloaded and one builds up a tolerance, which requires ever more to 
satisfy. Remove these from one's diet and the taste buds can be reset.

But then there is cooked meat. Raw meat tastes okay. But if browned 
on the outside it tastes much better. This is the Maillard zone, 
where heat causes reactions among sugars and proteins that turn the 
meat brown, yielding molecules with an appealing flavor.

If raw meat is better for us, how does one reconcile the much better 
taste of cooked meat?