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From: rbg@cbosgd.UUCP (Richard Goldschmidt)
Newsgroups: net.veg
Subject: Re: Living Foods
Message-ID: <220@cbosgd.UUCP>
Date: Wed, 8-Aug-84 12:52:27 EDT
Article-I.D.: cbosgd.220
Posted: Wed Aug  8 12:52:27 1984
Date-Received: Thu, 9-Aug-84 04:42:48 EDT
References: <38@azure.UUCP>
Organization: AT&T Bell Laboratories, Columbus
Lines: 21

>...  It has to do with the fact that human
>physiology is not that of a carnivore.  Those who believe
>differently may wish to prove their viewpoint with hard facts as
>I love such discussions.

One of the obvious differences between humans and vegetarian primates in the
shape of our teeth.  We do not have the flat molars (nor the massive jaw 
muscles) associated with grinding vegetable foods that some other primates do.
Our cusped molars are better adapted to tearing than grinding, and to an 
omnivorous diet.  Even chimpanzees and baboons are known to hunt and eat meat.
I'm sure there are other aspects of physiology to support this, but they don't
come immediately to mind.

>Why RAW?  Because cooking protein strengthens the amino acid 
>bonds so when your stomach tries to break down protein (digestion) 
>into simple amino acids, it is a much harder task.  

Cooking (heat) denatures protein, that is it breaks it down, and alters the
nutritional content of some amino acids more than others, leaving the protein
less balanced in content.