But do you think they ate the meat cooked through or ate it rare?  I think
there is a big difference in the amounts of AGE in rare, med and well done
meats.  Just speculating really and wondering if Cordain has info on this?
Oliva

----- Original Message -----
From: "Craig Smith" <[log in to unmask]>

Funny, roasting meat over fire didn't seem to hurt thousands of
generations of our ancestors.