/ck/ - Food & Cooking

there was a thread last night by a food inspector guy. i made some posts about raw and high meat and went to bed. there were some interesting responses but the thread died. i wasn't ghosting, i went to bed after posting and only post on 4chan in the evenings, didn't think /ck/ was such a fast-moving board. those responses didn't address what i was asking, i'm still confused on the pathogen stuff and so hopefully someone, those same guys or others who have read up on mainstream nutrition want to help me understand things.

>>12195422
> As far as taste goes that's literally personal preference and your argument could be applied to anything, cigarettes, alcohol etc.

i don't think tobacco was around until very lately, alcohol in some form probably has been consumed for a longer time and probably is not that bad for us in moderation. for the most part they weren't around in excess in any of the environments we grew up and our genes were shaped in. it is an interesting question why we like each of these modern vices like tobacco and drugs (i guess they fill some voids that were created when we chose to start living such boring lifes, outside of nature) but it's not comparable to the fact that we've always had meats around us for bajillion years and our genes have had a million generations to adapt to tastes of different ages of meat and they seem to prefer aged and fermented meats. i'm not appealing to our senses as the be all and end all of every nutritional/health issue, the world around us has changed and our sense can obv mislead us on individual things. but when you look at the big picture, i don't think you have given a good robust explanation on why we like aged and rotten meat. and for someone who has over 1000 samples of having eaten raw and rotten meat and digesting it perfectly every time being told "you were just lucky" is nothing interesting or convincing, i was hoping to hear something new, but that's a pointless debate to continue i guess.

I'm a food inspector ask me anything