Re: Fire (pine knots)

deowll:
Mario Petrinovich:
as I was always saying, there is no way that we ever ate fresh meat,
otherwise we would still be eating it.
And, if you are to acquire that skill (eating burned meat), the
best place for it is in environment rich with pyrophytes. And this is in
tune with AAT (whether someone likes it or not). -- Mario

Cooking doesn't seem to have been an instant in after fire arrived and
some people still like meat raw or rare.

As I said, if we ever ate raw meat, there is no reason why we should
abandon eating it. And really, the very raw meat that we are eating is
probably the meat that we ate raw in the past. The meat we started to eat.
Shellfish. We ate it raw (per my version of AAT), and we are still eating it
raw. Although it tend to rotten, and become very fast unusable for eating.

Reasons to eat cooked meat.

Easier to eat because cooking makes it tender.
Easier to digest.
Kills parasites which is blasted important. Even if we had been as
carnivorous as timber wolves this one would still apply.

But it wouldn't be enough of a reason to acquire eating cooked meat.
You know, a meat eater is very adjusted to all this. First, it does have
strong teeth. Then, it has strong stomach.
Burning meat recquire collecting wood, making fire (making you
highly visible). Even aborigines are cooking for about one hour. I mean, who
would wait for so long? Aren't you eating when you are hungry? Even if we
did cook sometime, or most of the time, for sure there would be occasions
when we would like to eat it straight away. We wouldn't abandon it,
altogether. If some of us would, for sure all and every of us wouldn't. And,
look at this, we really do eat raw food. We do eat shellfish, we do eat raw
fish. We even can eat blubber of aquatic mammals. So, we have no problem to
eat raw meat. We only have problem to eat precise meat we were suppose to
eat raw, terrestrial animals raw meat. Now, isn't it a strange? -- Mario

People who eat uncooked meat still run into nasty health issues regularly.


.

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