On Thu, 28 Dec 2000 09:47:55 -0600, william schnell
<[log in to unmask]> wrote:

>  Comments re acidity of flesh and fats refer only to cooked. Can we
>assume that processing (cooking) foods so as to result in sickness is a
>modern perversion?
> William

Modern perversion... yes most modern cooking would be impossible
for a naked one with a stick...

But does cooking produce or increase the food acidity?
David Caras reported once that possible raw meat (but with a fruit) resulted
in lower acidity.

My opinion is that food minerals are what tend basic while food protein tens
to acid. And this is what makes vegatables (with very high minerales
compared to protein) more basic.
Raw meat would be a little more basic because cooking could leech out
minerals or make them better available by not denaturating some molekules.

Amadeus