Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 3/23/84; site cbosgd.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!cbosgd!rbg 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.