On Mon, 30 Apr 2007 12:11:54 -0400, Kathryn Rosenthal  
<[log in to unmask]> wrote:

   Haven't archeologists found sites that
> indicate that early humans cooked by digging holes in the dirt & slow  
> cooking meats, etc. by placing them in a "hot" hole w/ coals & covering  
> the hole.

Nope. Early humans ate raw.


>  Meats baked for hours.

I used to do what I call a "restaurant style" roast.
Choose the toughest cheap roast. Cook 'til it's done rare - internal meat  
thermometer, then turn off heat and open oven door for 30 minutes. Cover  
roast, close oven door and set thermostat to target temperature - usually  
145 to 150F. Ignore for 24 hours.
You will never taste better cooked beef - got rave reviews from everyone  
who ate this, and no digging in the dirt required.



>  Sounds like our bodies are probably best suited to this form of cooking.


Disagree. It's our culture that makes us do it.


>  And.... steaming/boiling as stated in the article.

I made a decent stew, but if you are after health, destroying nutrients is  
not the way to go.


>>       A new class of toxins called advanced glycation end products  
>> (AGEs), which your body absorbs when you eat grilled, fried or broiled  
>> animal products, such as meats and cheeses, have been linked to  
>> inflammation, insulin resistance, diabetes, vascular and kidney  
>> disease, and Alzheimer's disease. They are also produced when food is  
>> sterilized or pasteurized.


This is old. Mercola reported A.G.E.s years ago, and IIRC Aajonus  
Vonderplanitz before him.
They include both protein and carbohydrate.

William