如果人类吃的肉并非天生必须烹饪，那我们为什么要烹饪呢?
正文翻译
图：鞑靼牛排——生牛肉配生鸡蛋。
图：鞑靼牛排——生牛肉配生鸡蛋。
评论翻译
Mats Andersson
We only have to cook our meat because we want to kill off bacteria and parasites. From a dietary perspecive, you can just chew your meat until the lumps are small enough to swallow, and you’re fine.
However, we do have to cook a lot of plant material in order to eat it. Cooking breaks down fibres and poisons, and make it easier to chew, digest, and access nutrients—to the point that we’d have a hard time even surviving exclusively on raw food. Potatoes and cassava, for instance, are poisonous raw—potatoes will give you a severe bellyache, while raw cassava is lethal.
Over the past million years or so, our jaws and digestive system have adapted to a cooked diet. Even over the past thousand years or two, the difference is noticeable; when you reconstruct ancient faces, it is obvious that they had stronger jaws than we do today.
我们不得不煮肉，因为我们想杀死细菌和寄生虫。而且从饮食的角度来看，你可以把肉嚼到小到可以吞咽的程度。
然而，为了吃它，我们确实要煮很多植物材料。烹饪可以分解纤维和毒素，使其更容易咀嚼、消化和获取营养——甚至到了我们仅靠生食生存都很困难的地步。例如，土豆和木薯是有毒的，生土豆会让你严重腹痛，而生木薯是致命的。
在过去一百万年左右的时间里，我们的颌部和消化系统已经适应了烹饪食物。即使在过去的一、二千年里，这种差异也是显而易见的;当你重建古代的面孔时，很明显，他们的下巴比我们今天更强壮。
We only have to cook our meat because we want to kill off bacteria and parasites. From a dietary perspecive, you can just chew your meat until the lumps are small enough to swallow, and you’re fine.
However, we do have to cook a lot of plant material in order to eat it. Cooking breaks down fibres and poisons, and make it easier to chew, digest, and access nutrients—to the point that we’d have a hard time even surviving exclusively on raw food. Potatoes and cassava, for instance, are poisonous raw—potatoes will give you a severe bellyache, while raw cassava is lethal.
Over the past million years or so, our jaws and digestive system have adapted to a cooked diet. Even over the past thousand years or two, the difference is noticeable; when you reconstruct ancient faces, it is obvious that they had stronger jaws than we do today.
我们不得不煮肉，因为我们想杀死细菌和寄生虫。而且从饮食的角度来看，你可以把肉嚼到小到可以吞咽的程度。
然而，为了吃它，我们确实要煮很多植物材料。烹饪可以分解纤维和毒素，使其更容易咀嚼、消化和获取营养——甚至到了我们仅靠生食生存都很困难的地步。例如，土豆和木薯是有毒的，生土豆会让你严重腹痛，而生木薯是致命的。
在过去一百万年左右的时间里，我们的颌部和消化系统已经适应了烹饪食物。即使在过去的一、二千年里，这种差异也是显而易见的;当你重建古代的面孔时，很明显，他们的下巴比我们今天更强壮。
Paul Peter Davey
We evolved using cooking to help power our more powerful brains (maintaining them takes about 25% of our food intake, significantly more than other great apes).
The earliest direct evidence of cooking is from ~120k years ago, and the much earlier physical changes in Homo Erectus (gut, brain, jaw teeth) suggest a diet of cooked food even then.
Human beings adapt circumstances and their environment to them, rather than just vice versa.
我们通过烹饪来为我们更强大的大脑提供能量(维持大脑所需的食物占我们摄取量的25%，远远高于其他类人猿)。
最早关于烹饪的直接证据出现在大约12万年前，直立人更早的身体变化(肠道、大脑、颌骨牙齿)表明，甚至在那个时候就已经开始食用熟食了。
人类不断使环境适应他们，而不是反过来。
We evolved using cooking to help power our more powerful brains (maintaining them takes about 25% of our food intake, significantly more than other great apes).
The earliest direct evidence of cooking is from ~120k years ago, and the much earlier physical changes in Homo Erectus (gut, brain, jaw teeth) suggest a diet of cooked food even then.
Human beings adapt circumstances and their environment to them, rather than just vice versa.
我们通过烹饪来为我们更强大的大脑提供能量(维持大脑所需的食物占我们摄取量的25%，远远高于其他类人猿)。
最早关于烹饪的直接证据出现在大约12万年前，直立人更早的身体变化(肠道、大脑、颌骨牙齿)表明，甚至在那个时候就已经开始食用熟食了。
人类不断使环境适应他们，而不是反过来。
Comment dexed
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言论已被删除。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Paul Peter Davey
Gladiators were modern humans, but our bodies evolved over much longer timefrxs. Whatever you may think about diets and what different peoples have eaten at different times doesn’t alter that our teeth and digestive system evolved with us as omnivores.
My comment on cooking applies just as well to raw plant foods (we make grain into bread for example) as to meat. Mats also pointed out that we can eat raw meat; many cultures still do.
A vegan diet can be very healthy, but that is not what is being discussed here. It’s “why do we cook?”.
You are hijacking a thread to promote your own partisan opinion, and make a poor argument with using vague and irrelevant references such as to the beef Industry, modern athletes, and what we are “meant“ to do, while discounting “lies”.
So don’t be surprised at kick back, but let’s all BNBR. If it’s not related to the question or comments, then asking a new question would be a better approach.
I don’t think evidence on the evolution of our teeth etc is by any means as simple as you claim and plainly believe.
“All the available evidence indicates that the natural human diet is omnivorous and would include meat. We are not, however, required to consume animal protein. We have a choice.”
角斗士是现代人类，而我们的身体是在更长的时间内进化的。
无论你如何看待饮食、以及不同的人在不同的时期吃过什么，都不会改变我们的牙齿和消化系统是随着我们作为杂食动物而进化的。
我对烹饪的评论不仅适用于肉类，也适用于生植物(例如，我们把谷物制成面包)。Mats还指出，我们可以吃生肉；许多文化仍然如此。素食可能是非常健康的，但这不是我们在这里讨论，而是“我们为什么要烹饪?”
你是在劫持一个话题来宣传你自己的观点，用模糊和不相干的参考，比如牛肉行业、现代运动员和我们“打算”做什么来得出一个糟糕的结论。
所以不要感到惊讶，如果它与问题或评论无关，那么问一个新的问题将是一个更好的方法。
我认为关于我们牙齿进化的证据并不像你声称的那样简单。链接略
“所有现有证据表明，人类的天然饮食是杂食性的，包括肉类。然而，我们并不需要食用动物蛋白。我们有选择余地。”
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Gladiators were modern humans, but our bodies evolved over much longer timefrxs. Whatever you may think about diets and what different peoples have eaten at different times doesn’t alter that our teeth and digestive system evolved with us as omnivores.
My comment on cooking applies just as well to raw plant foods (we make grain into bread for example) as to meat. Mats also pointed out that we can eat raw meat; many cultures still do.
A vegan diet can be very healthy, but that is not what is being discussed here. It’s “why do we cook?”.
You are hijacking a thread to promote your own partisan opinion, and make a poor argument with using vague and irrelevant references such as to the beef Industry, modern athletes, and what we are “meant“ to do, while discounting “lies”.
So don’t be surprised at kick back, but let’s all BNBR. If it’s not related to the question or comments, then asking a new question would be a better approach.
I don’t think evidence on the evolution of our teeth etc is by any means as simple as you claim and plainly believe.
“All the available evidence indicates that the natural human diet is omnivorous and would include meat. We are not, however, required to consume animal protein. We have a choice.”
角斗士是现代人类，而我们的身体是在更长的时间内进化的。
无论你如何看待饮食、以及不同的人在不同的时期吃过什么，都不会改变我们的牙齿和消化系统是随着我们作为杂食动物而进化的。
我对烹饪的评论不仅适用于肉类，也适用于生植物(例如，我们把谷物制成面包)。Mats还指出，我们可以吃生肉；许多文化仍然如此。素食可能是非常健康的，但这不是我们在这里讨论，而是“我们为什么要烹饪?”
你是在劫持一个话题来宣传你自己的观点，用模糊和不相干的参考，比如牛肉行业、现代运动员和我们“打算”做什么来得出一个糟糕的结论。
所以不要感到惊讶，如果它与问题或评论无关，那么问一个新的问题将是一个更好的方法。
我认为关于我们牙齿进化的证据并不像你声称的那样简单。链接略
“所有现有证据表明，人类的天然饮食是杂食性的，包括肉类。然而，我们并不需要食用动物蛋白。我们有选择余地。”
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Keith Taylor
Whenever I make any claims, I provide lixs to prove my point. I find it most significant that the veggivore crowd never do.
Even though I am carnivore, I don’t push my way of eating onto anyone because I know that, although my diet works for me, that is no guarantee that it will work for everyone. My wife is omnivore: she eats whatever she likes and thrives on it. We have no issues with what the other eats because we both understand that we are different in a great many respects, so there is no earthly reason that our body’s will respond favourably to the same foods.
A very important fact that most veggivores are not aware of is that nobody is congenitally sensitive or allergic to red meat, except perhaps children with a milk allergy, so that almost anyone can safely eat it with no fear of an adverse reaction to it. This cannot be said for many other substances that are regarded as “food”. If you don’t believe me:
每当我提出任何观点时，我都会提供链接来证明我的观点。我发现最重要的一点是，素食主义者从来不这样做。
即使我是食肉动物，我也不会把我的饮食强加给任何人，因为我知道，虽然我的饮食对我有效，但不能保证它对每个人都有效。我的妻子是杂食者:她爱吃什么就吃什么，并身体健康。我们对对方的饮食没有意见，因为我们都知道我们在很多方面都不一样，因此，我们的身体对同样的食物会产生良好的反应，这是毫无道理的。
一个重要的事实是，大多数素食主义者没有意识到，没有人天生对红肉敏感或过敏，除了可能对牛奶过敏的儿童，所以几乎任何人都可以安全地食用红肉，而不用担心会产生不良反应。如果你不相信的话：链接略
Whenever I make any claims, I provide lixs to prove my point. I find it most significant that the veggivore crowd never do.
Even though I am carnivore, I don’t push my way of eating onto anyone because I know that, although my diet works for me, that is no guarantee that it will work for everyone. My wife is omnivore: she eats whatever she likes and thrives on it. We have no issues with what the other eats because we both understand that we are different in a great many respects, so there is no earthly reason that our body’s will respond favourably to the same foods.
A very important fact that most veggivores are not aware of is that nobody is congenitally sensitive or allergic to red meat, except perhaps children with a milk allergy, so that almost anyone can safely eat it with no fear of an adverse reaction to it. This cannot be said for many other substances that are regarded as “food”. If you don’t believe me:
每当我提出任何观点时，我都会提供链接来证明我的观点。我发现最重要的一点是，素食主义者从来不这样做。
即使我是食肉动物，我也不会把我的饮食强加给任何人，因为我知道，虽然我的饮食对我有效，但不能保证它对每个人都有效。我的妻子是杂食者:她爱吃什么就吃什么，并身体健康。我们对对方的饮食没有意见，因为我们都知道我们在很多方面都不一样，因此，我们的身体对同样的食物会产生良好的反应，这是毫无道理的。
一个重要的事实是，大多数素食主义者没有意识到，没有人天生对红肉敏感或过敏，除了可能对牛奶过敏的儿童，所以几乎任何人都可以安全地食用红肉，而不用担心会产生不良反应。如果你不相信的话：链接略
Amy Bonds
Green potatoes cause belly aches. Fully developed potatoes don't, or at least they never have for my family, and I have been known to eat several raw potatoes in a sitting (enough to totally fill me up).
Possibly it is a genetic issue, much like lactose. In my family milk was the go-to drink, but many people cannot tolerate the lactose.
Edited to add: I had this backwards. Green potatoes aren't underripe, they are old. The green only develops due to extended exposure to sunlight (which triggers chlorophyll development).
绿土豆会引起肚子痛，而完全成熟的土豆不会，或者至少对我的家人来说，他们从来没有出现不适。我知道是因为我吃过几个生土豆 (足够我完全填饱了)。
这可能是遗传问题，就像乳糖一样。在我家，牛奶是首选饮料，但很多人无法忍受乳糖。
补充：我弄反了。绿土豆不是没熟，是老土豆了。绿色的存在是由于长时间暴露在阳光下(这会触发叶绿素的生长)。
Green potatoes cause belly aches. Fully developed potatoes don't, or at least they never have for my family, and I have been known to eat several raw potatoes in a sitting (enough to totally fill me up).
Possibly it is a genetic issue, much like lactose. In my family milk was the go-to drink, but many people cannot tolerate the lactose.
Edited to add: I had this backwards. Green potatoes aren't underripe, they are old. The green only develops due to extended exposure to sunlight (which triggers chlorophyll development).
绿土豆会引起肚子痛，而完全成熟的土豆不会，或者至少对我的家人来说，他们从来没有出现不适。我知道是因为我吃过几个生土豆 (足够我完全填饱了)。
这可能是遗传问题，就像乳糖一样。在我家，牛奶是首选饮料，但很多人无法忍受乳糖。
补充：我弄反了。绿土豆不是没熟，是老土豆了。绿色的存在是由于长时间暴露在阳光下(这会触发叶绿素的生长)。
irindolo Verde
The green parts contains solanine which is a poison! Also green tomatoes have solanine, as tobacco and many other solanaceas. Original potatoes, still found in tha Andes are poisonous still not been green! Recent cultivars or varieties are much more gentle. Same with cassava, the original ones are quite poisonous, still found on the Amazon
绿色的部分含有龙葵碱，那有毒！绿色西红柿也含有这个。
在安第斯山脉的野生土豆就算不是绿色仍然是有毒的！最近的品种要温和得多。木薯也是一样，原来的木薯毒性很大，在亚马逊仍然可以找到。
The green parts contains solanine which is a poison! Also green tomatoes have solanine, as tobacco and many other solanaceas. Original potatoes, still found in tha Andes are poisonous still not been green! Recent cultivars or varieties are much more gentle. Same with cassava, the original ones are quite poisonous, still found on the Amazon
绿色的部分含有龙葵碱，那有毒！绿色西红柿也含有这个。
在安第斯山脉的野生土豆就算不是绿色仍然是有毒的！最近的品种要温和得多。木薯也是一样，原来的木薯毒性很大，在亚马逊仍然可以找到。
Chris Torgersen
It’s fascinating to me how diet can have unexpected downstream effects, like changes to anatomy. I read recently that there is some evidence that the ability to pronounce labiodental fricatives (f and v) came from anatomical changes that arose due to the adoption of farming.
我对饮食如何能产生意想不到的影响很感兴趣，比如改变身体结构。
我最近读到，有一些证据表明，发唇齿音和摩擦音（f和V）的能力来自于由于农业技术的采用而引起的解剖学变化。
It’s fascinating to me how diet can have unexpected downstream effects, like changes to anatomy. I read recently that there is some evidence that the ability to pronounce labiodental fricatives (f and v) came from anatomical changes that arose due to the adoption of farming.
我对饮食如何能产生意想不到的影响很感兴趣，比如改变身体结构。
我最近读到，有一些证据表明，发唇齿音和摩擦音（f和V）的能力来自于由于农业技术的采用而引起的解剖学变化。
Jim Haywood
Yes, before that, they could only say “ptarming” or “pwarming” and didn't know what it meant.
是的，在那之前，他们只能说“ptarming”或“pwarmming”，不知道这是什么意思。
Yes, before that, they could only say “ptarming” or “pwarming” and didn't know what it meant.
是的，在那之前，他们只能说“ptarming”或“pwarmming”，不知道这是什么意思。
Joseph Thomason
Humans also utilized fermentation consciously and unconsciously as a method for predigesting food long before we learned how to cook it.
早在我们学会如何烹饪食物之前，人类也有意识和无意识地利用发酵作为一种消化食物的方法。
Humans also utilized fermentation consciously and unconsciously as a method for predigesting food long before we learned how to cook it.
早在我们学会如何烹饪食物之前，人类也有意识和无意识地利用发酵作为一种消化食物的方法。
David Weinehall
The very question is making a flawed assumption in the first place. Humans weren’t designed; we, just like everything else, are products of evolution.
这个问题一开始就提出了一个有缺陷的假设。人类不是天生的，就像其他一切事物一样，我们是进化的产物。
The very question is making a flawed assumption in the first place. Humans weren’t designed; we, just like everything else, are products of evolution.
这个问题一开始就提出了一个有缺陷的假设。人类不是天生的，就像其他一切事物一样，我们是进化的产物。
Kim Sikoryak
Cooking meat does also allow it to be digested more easily. But my grandfather, a butcher, really preferred raw meat, sliced very thin and with a spicy sauce. He considered it a treat but only trusted meat from animals he raised and butchered himself, for the health reasons you cited.
煮熟的肉也更容易消化。但我的祖父是个屠夫，他更喜欢生肉，切得很薄，加上辣酱。
他认为这是一种消遣，但他只相信自己饲养和屠宰的动物的肉，因为你提到的健康原因。
Cooking meat does also allow it to be digested more easily. But my grandfather, a butcher, really preferred raw meat, sliced very thin and with a spicy sauce. He considered it a treat but only trusted meat from animals he raised and butchered himself, for the health reasons you cited.
煮熟的肉也更容易消化。但我的祖父是个屠夫，他更喜欢生肉，切得很薄，加上辣酱。
他认为这是一种消遣，但他只相信自己饲养和屠宰的动物的肉，因为你提到的健康原因。
Andrew Sayler
Where did this idea that you can't eat raw potatoes come from? I eat raw potatoes all the time. The actual tuber of the potato plant contains nearly no poison. What it does contain is in the skin.
Furthermore, exposure to high heat, 340F/170C, only barely destroys any of the solanine. So if you eat a cooked potato, you are eating about as much poison as if you at it raw.
Which is not very much. A raw potato tuber contains 12–20 mg/kg of solanine and the average person needs to eat 130mg of solanine to have symptoms. You would have to eat a massive amount of raw potatoes to get sick.
不能吃生土豆的想法是从哪里来的?我一直都吃生土豆。实际上马铃薯的块茎几乎不含任何毒素。毒素都在表皮上。
此外，暴露在340F/170C的高温下，几乎不会破坏任何龙葵碱。所以如果你吃一个煮熟的土豆，你吃下的毒素和你吃生的一样多。
此外一个生土豆块茎含有12-20毫克的龙葵碱，一般人需要吃130毫克的龙葵碱才会出现症状。你必须吃大量的生土豆才会生病。
Where did this idea that you can't eat raw potatoes come from? I eat raw potatoes all the time. The actual tuber of the potato plant contains nearly no poison. What it does contain is in the skin.
Furthermore, exposure to high heat, 340F/170C, only barely destroys any of the solanine. So if you eat a cooked potato, you are eating about as much poison as if you at it raw.
Which is not very much. A raw potato tuber contains 12–20 mg/kg of solanine and the average person needs to eat 130mg of solanine to have symptoms. You would have to eat a massive amount of raw potatoes to get sick.
不能吃生土豆的想法是从哪里来的?我一直都吃生土豆。实际上马铃薯的块茎几乎不含任何毒素。毒素都在表皮上。
此外，暴露在340F/170C的高温下，几乎不会破坏任何龙葵碱。所以如果你吃一个煮熟的土豆，你吃下的毒素和你吃生的一样多。
此外一个生土豆块茎含有12-20毫克的龙葵碱，一般人需要吃130毫克的龙葵碱才会出现症状。你必须吃大量的生土豆才会生病。
Marie-Régine Sapir
Do you have any sources confirming this? I never peel potatoes (or apples, or carrots), because I learned that “the vitamins are under the skin". According to this I really should be peeling at least the potatoes. Which is a shame because 1) I'm lazy, and 2) in many cases I find the skin makes the dish taste more “interesting” than a bland(er) version using potatoes without skin.
你有消息证实吗?我从不削土豆(或苹果、胡萝卜)的皮，因为我知道“维生素就在表皮下面”。
但按照你的说法，我不得不削土豆皮了。我没这样做是因为：
1.我很懒；
2. 在很多情况下，我发现带皮的土豆比不带皮的乏味的土豆味道更好吃。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Do you have any sources confirming this? I never peel potatoes (or apples, or carrots), because I learned that “the vitamins are under the skin". According to this I really should be peeling at least the potatoes. Which is a shame because 1) I'm lazy, and 2) in many cases I find the skin makes the dish taste more “interesting” than a bland(er) version using potatoes without skin.
你有消息证实吗?我从不削土豆(或苹果、胡萝卜)的皮，因为我知道“维生素就在表皮下面”。
但按照你的说法，我不得不削土豆皮了。我没这样做是因为：
1.我很懒；
2. 在很多情况下，我发现带皮的土豆比不带皮的乏味的土豆味道更好吃。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Alice Twain
No, we do not have to cook our meat.
不，我们并非必须烹饪才能吃肉。比如鞑靼牛肉。
有很多其他的生食美食。如你所见，我们可以吃生肉，并且很美味。
No, we do not have to cook our meat.
不，我们并非必须烹饪才能吃肉。比如鞑靼牛肉。
有很多其他的生食美食。如你所见，我们可以吃生肉，并且很美味。
Pascal Morimacil
It kind of depends on what exactly you mean by “cook”
The meat here was not cooked, as in, heated until the protein denatures.
They were however cooked, as in, prepared a specific way to be made easy to eat and digest.
Raw meat that has been sliced very thinly or minced, is a delight.
A big chunk of raw meat, is super hard to eat, and disgusting, especially if you have some connective tissue in there, or if it came from an animal that actually walked around a bit.
这取决于你对"烹饪"的定义
这里的肉不是煮熟的，也就是说，加热直到蛋白质变性。
然而，它们依然是经过“烹饪”的，比如，准备了一种特别的方式，以便于食用和消化。
生肉被切得很薄或切成了碎肉，是一种享受。
但一大块生肉会非常难吃，而且很恶心，特别是如果里面有结缔组织，或者是来自走动的动物。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
It kind of depends on what exactly you mean by “cook”
The meat here was not cooked, as in, heated until the protein denatures.
They were however cooked, as in, prepared a specific way to be made easy to eat and digest.
Raw meat that has been sliced very thinly or minced, is a delight.
A big chunk of raw meat, is super hard to eat, and disgusting, especially if you have some connective tissue in there, or if it came from an animal that actually walked around a bit.
这取决于你对"烹饪"的定义
这里的肉不是煮熟的，也就是说，加热直到蛋白质变性。
然而，它们依然是经过“烹饪”的，比如，准备了一种特别的方式，以便于食用和消化。
生肉被切得很薄或切成了碎肉，是一种享受。
但一大块生肉会非常难吃，而且很恶心，特别是如果里面有结缔组织，或者是来自走动的动物。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Alice Twain
Cook means one thing: denaturate with heat. If you don’t turn up the heat you may be preparing food, you are not cooking it.
烹饪意味着一件事:加热变性。如果你不打开燃气灶，你可能只是在准备食物，你不是在烹饪它。
Cook means one thing: denaturate with heat. If you don’t turn up the heat you may be preparing food, you are not cooking it.
烹饪意味着一件事:加热变性。如果你不打开燃气灶，你可能只是在准备食物，你不是在烹饪它。
Pascal Morimacil
Look up the definition of “cook”, it also includes preparing ingredients in a specific style.
Carpaccio would be considered Italian cooking, and the person preparing it is a cook.
仔细看“烹饪”的定义，它也包括用特定的方式准备食材。
生牛肉片被认为是意大利食物，而做这道菜的人就是厨师。
Look up the definition of “cook”, it also includes preparing ingredients in a specific style.
Carpaccio would be considered Italian cooking, and the person preparing it is a cook.
仔细看“烹饪”的定义，它也包括用特定的方式准备食材。
生牛肉片被认为是意大利食物，而做这道菜的人就是厨师。
Jamie Wang
We can just ear raw seafood and beef. It’s just then we could catch something nasty and dramatically reduce our life expectancy.
我们当然可以吃生海鲜和生牛肉。只是届时，我们可能会染上讨厌的东西，并显著缩短我们的预期寿命。
We can just ear raw seafood and beef. It’s just then we could catch something nasty and dramatically reduce our life expectancy.
我们当然可以吃生海鲜和生牛肉。只是届时，我们可能会染上讨厌的东西，并显著缩短我们的预期寿命。
Andre S .
Don’t even try with this one.
She is one of the most opinionated persons on Quora.
别试着说服这个人。
她（Alice Twain）是Quora上最固执己见的人之一。
Don’t even try with this one.
She is one of the most opinionated persons on Quora.
别试着说服这个人。
她（Alice Twain）是Quora上最固执己见的人之一。
Sal Cimmino
Lol. She is. But she is very knowledgeable.
哈哈她是，但是她也很有知识。
Lol. She is. But she is very knowledgeable.
哈哈她是，但是她也很有知识。
Stephen Merkel
How does one not get trichinosis or tapeworm from eating raw pork? Raw beef is definitely good, but pork seems overly risky, no matter how clean you keep them, and what drugs you give them.
吃生猪肉可能会得旋毛虫病或绦虫病。
生牛肉绝对是好的，但猪肉似乎过于危险，无论你如何保持它们的清洁，无论你给它们服用什么药物。
How does one not get trichinosis or tapeworm from eating raw pork? Raw beef is definitely good, but pork seems overly risky, no matter how clean you keep them, and what drugs you give them.
吃生猪肉可能会得旋毛虫病或绦虫病。
生牛肉绝对是好的，但猪肉似乎过于危险，无论你如何保持它们的清洁，无论你给它们服用什么药物。
Willem
Mark already correctly pointed out that good husbandry can keep the risk of infection extremely low. Trichinosis is largely eradicated in Europe - the Dutch breeding population has been certified disease-free since 1926.
However, the risk is never zero. ‘Free range’ pigs still on very rare occassions contract trichinosis and other parasites. That’s why there is an extremely important second layer of defense: mandatory veterinary inspection of every single pig carcass. These checks are relatively thorough; the minimum requirement for low-risk carcasses is visual inspection of nearly all internal organs. For carcasses deemed higher-risk, a more thorough pathological examination is mandatory.
The risk of parasite infection from raw meat is pretty much zero. Cases of parasite infection in European hospitals are extremely rare, and nearly all of those are lixed either to overseas travel or to consumption of animals raised and slaughtered at home without veterinary inspection.
Far more problematic is bacterial contamination due to improper handling or storage. Any meat for raw consumption (regardless of whether it’s pork, horse, beef or lamb) should always be bought from trusted suppliers, and eaten on the day of purchase.
马克已经正确地指出，良好的饲养可以将感染的风险保持在极低的水平。旋毛虫病在欧洲已经基本被根除了——荷兰的繁殖种群自1926年以来就被证明是无病的。
然而，风险绝不是零。“放养”的猪仍然会有少部分感染旋毛虫病和其他寄生虫。这就是为什么有一个非常重要的第二层防御: 强制兽医检验每只病猪猪尸体。这些检查是相对彻底的;对低风险尸体的最低要求是对几乎所有内脏器官进行目视检查。对于被认为风险较高的尸体，必须进行更彻底的病理检查。
从生肉中感染寄生虫的风险几乎为零。欧洲医院的寄生虫感染病例非常罕见，几乎所有这些事件要么与海外旅行有关，要么与在未经兽医检查的情况下在国内饲养和屠宰的动物的消费有关。
更严重的问题是由于处理或储存不当造成的细菌污染。任何生肉(无论是猪肉、马肉、牛肉还是羊肉)都应该从可靠的供应商那里购买，并在购买当天食用。
Mark already correctly pointed out that good husbandry can keep the risk of infection extremely low. Trichinosis is largely eradicated in Europe - the Dutch breeding population has been certified disease-free since 1926.
However, the risk is never zero. ‘Free range’ pigs still on very rare occassions contract trichinosis and other parasites. That’s why there is an extremely important second layer of defense: mandatory veterinary inspection of every single pig carcass. These checks are relatively thorough; the minimum requirement for low-risk carcasses is visual inspection of nearly all internal organs. For carcasses deemed higher-risk, a more thorough pathological examination is mandatory.
The risk of parasite infection from raw meat is pretty much zero. Cases of parasite infection in European hospitals are extremely rare, and nearly all of those are lixed either to overseas travel or to consumption of animals raised and slaughtered at home without veterinary inspection.
Far more problematic is bacterial contamination due to improper handling or storage. Any meat for raw consumption (regardless of whether it’s pork, horse, beef or lamb) should always be bought from trusted suppliers, and eaten on the day of purchase.
马克已经正确地指出，良好的饲养可以将感染的风险保持在极低的水平。旋毛虫病在欧洲已经基本被根除了——荷兰的繁殖种群自1926年以来就被证明是无病的。
然而，风险绝不是零。“放养”的猪仍然会有少部分感染旋毛虫病和其他寄生虫。这就是为什么有一个非常重要的第二层防御: 强制兽医检验每只病猪猪尸体。这些检查是相对彻底的;对低风险尸体的最低要求是对几乎所有内脏器官进行目视检查。对于被认为风险较高的尸体，必须进行更彻底的病理检查。
从生肉中感染寄生虫的风险几乎为零。欧洲医院的寄生虫感染病例非常罕见，几乎所有这些事件要么与海外旅行有关，要么与在未经兽医检查的情况下在国内饲养和屠宰的动物的消费有关。
更严重的问题是由于处理或储存不当造成的细菌污染。任何生肉(无论是猪肉、马肉、牛肉还是羊肉)都应该从可靠的供应商那里购买，并在购买当天食用。
David Sevier
People seem to confuse “evolved to take advantage of cooked meat” to mean “evolved to only eat cooked meat”.
Cooking meat, especially that of wild animals who may be infested with any number of diseases or parasites, makes the meat safer and easier to digest.
If you’re going to go kill something and eat it, cooking is definitely something you’re better off doing. That doesn’t make it impossible to eat if you don’t.
人们似乎混淆了“进化到利用熟肉”和“进化到只吃熟肉”。
烹饪肉类，尤其是野生动物的肉类，因为它们可能会感染各种疾病或寄生虫，使肉类更安全，更容易消化。
如果你要杀了什么动物然后吃掉它，烹饪绝对是你最好做的事情。但这并不意味着你不烹饪就不能吃它了。
People seem to confuse “evolved to take advantage of cooked meat” to mean “evolved to only eat cooked meat”.
Cooking meat, especially that of wild animals who may be infested with any number of diseases or parasites, makes the meat safer and easier to digest.
If you’re going to go kill something and eat it, cooking is definitely something you’re better off doing. That doesn’t make it impossible to eat if you don’t.
人们似乎混淆了“进化到利用熟肉”和“进化到只吃熟肉”。
烹饪肉类，尤其是野生动物的肉类，因为它们可能会感染各种疾病或寄生虫，使肉类更安全，更容易消化。
如果你要杀了什么动物然后吃掉它，烹饪绝对是你最好做的事情。但这并不意味着你不烹饪就不能吃它了。
Peter
First, humans weren’t designed. We evolved.
Second, we don’t have to cook meat; there are many raw meat dishes from a wide variety of cuisines. There are some foods that need to be cooked to be edible, but not meat.
Third, we cook things for two reasons: 1) To make them more digestible 2) To make them taste better.
首先，人类不是天生就是如此，我们是进化而来。
第二，我们不需要烹饪肉；各种各样的菜系都有许多生肉菜肴。有些食物需要煮熟才能食用，但不代表必须是肉。
第三，我们烹饪食物有两个原因:1)让食物更容易消化2)让食物味道更好。
First, humans weren’t designed. We evolved.
Second, we don’t have to cook meat; there are many raw meat dishes from a wide variety of cuisines. There are some foods that need to be cooked to be edible, but not meat.
Third, we cook things for two reasons: 1) To make them more digestible 2) To make them taste better.
首先，人类不是天生就是如此，我们是进化而来。
第二，我们不需要烹饪肉；各种各样的菜系都有许多生肉菜肴。有些食物需要煮熟才能食用，但不代表必须是肉。
第三，我们烹饪食物有两个原因:1)让食物更容易消化2)让食物味道更好。
Donna Fernstrom
Three reasons - cooked foods are safer, as cooking destroys parasites and pathogens.
3）煮熟的食物更安全，因为烹饪可以消灭寄生虫和病原体。
Three reasons - cooked foods are safer, as cooking destroys parasites and pathogens.
3）煮熟的食物更安全，因为烹饪可以消灭寄生虫和病原体。
Natarajan Krishnaswami
After doing away with “design”, we can reverse the premise of the question to observe that cooking and otherwise processing foods expands the range of things we can safely eat.
我们可以将问题的前提反过来观察，烹饪和其他对食品的加工，扩大了我们可以安全食用的东西的范围。
After doing away with “design”, we can reverse the premise of the question to observe that cooking and otherwise processing foods expands the range of things we can safely eat.
我们可以将问题的前提反过来观察，烹饪和其他对食品的加工，扩大了我们可以安全食用的东西的范围。
Tor Iver Wilhelmsen
Also, it conveniently kills bacteria, though they weren’t discovered until much later.
Cured meats are also eaten without cooking them, but the curing process still alters the meat.
此外，烹饪还很方便地杀死细菌，尽管它们直到很久以后才被发现。
腌肉也可以不经过烹饪而食用，但腌制过程仍然会改变肉的品质。
Also, it conveniently kills bacteria, though they weren’t discovered until much later.
Cured meats are also eaten without cooking them, but the curing process still alters the meat.
此外，烹饪还很方便地杀死细菌，尽管它们直到很久以后才被发现。
腌肉也可以不经过烹饪而食用，但腌制过程仍然会改变肉的品质。
Greg Dubelko
I argue food safety is the number one reason we cook food today. Predecessors to the Homo sapiens were cooking meat over a million years ago. No one knows the reason why people started cooking. I think another popular reason, is habit and social norms reinforced by the benefits of cooking food.
我认为食品安全是我们今天烹饪食物的首要原因。智人的祖先在一百多万年前就开始烹饪肉类了。没有人知道人们开始烹饪的原因。我认为另一个普遍的原因是，烹饪食物的好处加强了习惯和社会规范。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
I argue food safety is the number one reason we cook food today. Predecessors to the Homo sapiens were cooking meat over a million years ago. No one knows the reason why people started cooking. I think another popular reason, is habit and social norms reinforced by the benefits of cooking food.
我认为食品安全是我们今天烹饪食物的首要原因。智人的祖先在一百多万年前就开始烹饪肉类了。没有人知道人们开始烹饪的原因。我认为另一个普遍的原因是，烹饪食物的好处加强了习惯和社会规范。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Douglas Porter
Fourth, we have been cooking food for thousands of generations, and our digestive systems are much better adapted to cooked food, and less good at keeping us from getting sick from raw.
In just the same way we have spent thousands of generations using tools and weapons, which is why our bare hands and teeth are much worse at keeping us alive than a baboon’s or chimpanzee’s.
第四，我们已经烹饪食物数千代了，我们的消化系统更好地适应熟食，不太擅长防止我们生食生病。
就像我们几千代人都在使用工具和武器一样，这就是为什么我们徒手和牙齿比狒狒或黑猩猩更难以生存的原因。
Fourth, we have been cooking food for thousands of generations, and our digestive systems are much better adapted to cooked food, and less good at keeping us from getting sick from raw.
In just the same way we have spent thousands of generations using tools and weapons, which is why our bare hands and teeth are much worse at keeping us alive than a baboon’s or chimpanzee’s.
第四，我们已经烹饪食物数千代了，我们的消化系统更好地适应熟食，不太擅长防止我们生食生病。
就像我们几千代人都在使用工具和武器一样，这就是为什么我们徒手和牙齿比狒狒或黑猩猩更难以生存的原因。
Matt Riggsby
We are adapted (not designed, but I get the intended meaning here) to cook everything.
Our Homo erectus ancestors started using fire about 1.8 million years ago. The next 1.5 million years of their existence saw a slow move in the direction of larger skulls and larger brains at the expense of smaller, weaker jaws. They adapted to a diet made up more and more of softer, cooked food. And that’s our origin. We came into existence at the end of a process which depended on the regular use of fire to cook food, whether it’s meat or plants. We can, mind you, eat raw meat; some lucky individuals have sushi all the time, others of us less frequently. And we can eat some plants raw. But just as we don’t have the jaws and teeth to eat large quantities of raw meat, we also lack the jaws and teeth to grind the really tough plants our more distant Homo habilis ancestors consumed. Meat or no meat, we pretty much need fire to survive.
我们适应了(不是天生的)烹饪一切。
我们的直立人祖先大约在180万年前开始使用火。在接下来的150万年里，它们慢慢地朝着更大的头骨和更大的大脑的方向发展，但却以更小更弱的下颚为代价。
他们适应了由越来越软的熟食组成的饮食。这就是我们的起点。我们是在依靠火来烹饪食物的过程中诞生的，无论是肉还是植物。
请注意，我们可以吃生肉；有些幸运的人一直都在吃寿司，而有些人就不那么频繁了。我们还可以生吃一些植物。但正如我们没有下颚和牙齿来吃大量的生肉一样，我们也没有下颚和牙齿来磨碎我们更遥远的祖先所食用的真正坚硬的植物。不管有没有肉，我们都需要火来生存。
We are adapted (not designed, but I get the intended meaning here) to cook everything.
Our Homo erectus ancestors started using fire about 1.8 million years ago. The next 1.5 million years of their existence saw a slow move in the direction of larger skulls and larger brains at the expense of smaller, weaker jaws. They adapted to a diet made up more and more of softer, cooked food. And that’s our origin. We came into existence at the end of a process which depended on the regular use of fire to cook food, whether it’s meat or plants. We can, mind you, eat raw meat; some lucky individuals have sushi all the time, others of us less frequently. And we can eat some plants raw. But just as we don’t have the jaws and teeth to eat large quantities of raw meat, we also lack the jaws and teeth to grind the really tough plants our more distant Homo habilis ancestors consumed. Meat or no meat, we pretty much need fire to survive.
我们适应了(不是天生的)烹饪一切。
我们的直立人祖先大约在180万年前开始使用火。在接下来的150万年里，它们慢慢地朝着更大的头骨和更大的大脑的方向发展，但却以更小更弱的下颚为代价。
他们适应了由越来越软的熟食组成的饮食。这就是我们的起点。我们是在依靠火来烹饪食物的过程中诞生的，无论是肉还是植物。
请注意，我们可以吃生肉；有些幸运的人一直都在吃寿司，而有些人就不那么频繁了。我们还可以生吃一些植物。但正如我们没有下颚和牙齿来吃大量的生肉一样，我们也没有下颚和牙齿来磨碎我们更遥远的祖先所食用的真正坚硬的植物。不管有没有肉，我们都需要火来生存。
Bradley Betts
We don’t have to cook our meat.
The only reason humans cook most of our food is because it’s good for us. It kills bacteria and parasites, and it changes the proteins in a way which makes them easier for us to digest.
But we don’t have to. Humans are perfectly capable of eating and digesting meat raw, and indeed many people do.
In Italy they eat carpaccio, which is raw, thinly sliced beef or horse meat.
In France they eat steak tartare, which is finely chopped raw fillet steak served with a raw egg yolk.
In Korea they have a whole category of raw meat dishes known collectively as Yookhwe.
In Japan they have Basashi, which is basically meat sushi.
Germany has ‘Mett’; raw minced pork flavoured with salt, pepper, garlic and/or caraway, and eaten spread on bread.
Chile has Crudos, which is basically a beef version of Mett.
Mexico has Carne Apache, which is basically a beef ceviche.
The Levant has Kibbeh Nayyeh, which is raw minced beef with finely chopped onions and bulgar wheat. The Turks have a similar dish called Cig Kofte, and the Armenians also have a similar dish called Chee Kufta.
And these are just the ones I’m aware of. There’ll be loads of others.
我们不需要烹饪肉。
人类烹饪大部分食物的唯一原因是它对我们有好处。它杀死细菌和寄生虫，并以某种方式改变蛋白质，使它们更容易被我们消化。
但我们并非一定要烹饪。人类完全有能力生吃和消化肉，确实有很多人这样做。
在意大利，人们吃生牛肉或马肉，这是生的，切成薄片。
在法国，人们吃鞑靼牛排，这是一种切得很细的生肉，配上生蛋黄。
在韩国，他们有一整套的生肉菜肴，统称为yookwe。
在日本有Basashi，基本上就是生肉寿司。
德国“Mett”，用盐、胡椒、大蒜和/或香菜调味的生猪肉末，涂在面包上吃。
智利有Crudos，基本上就是牛肉版的Mett。
墨西哥有Carne Apache，基本上就是一种酸橘汁牛肉。
黎凡特人吃Kibbeh Nayyeh，这是一种生牛肉末，配上切碎的洋葱和保加利亚小麦。
土耳其人有一道类似的菜叫Cig Kofte，亚美尼亚人也有一道类似的菜叫Chee Kufta。
We don’t have to cook our meat.
The only reason humans cook most of our food is because it’s good for us. It kills bacteria and parasites, and it changes the proteins in a way which makes them easier for us to digest.
But we don’t have to. Humans are perfectly capable of eating and digesting meat raw, and indeed many people do.
In Italy they eat carpaccio, which is raw, thinly sliced beef or horse meat.
In France they eat steak tartare, which is finely chopped raw fillet steak served with a raw egg yolk.
In Korea they have a whole category of raw meat dishes known collectively as Yookhwe.
In Japan they have Basashi, which is basically meat sushi.
Germany has ‘Mett’; raw minced pork flavoured with salt, pepper, garlic and/or caraway, and eaten spread on bread.
Chile has Crudos, which is basically a beef version of Mett.
Mexico has Carne Apache, which is basically a beef ceviche.
The Levant has Kibbeh Nayyeh, which is raw minced beef with finely chopped onions and bulgar wheat. The Turks have a similar dish called Cig Kofte, and the Armenians also have a similar dish called Chee Kufta.
And these are just the ones I’m aware of. There’ll be loads of others.
我们不需要烹饪肉。
人类烹饪大部分食物的唯一原因是它对我们有好处。它杀死细菌和寄生虫，并以某种方式改变蛋白质，使它们更容易被我们消化。
但我们并非一定要烹饪。人类完全有能力生吃和消化肉，确实有很多人这样做。
在意大利，人们吃生牛肉或马肉，这是生的，切成薄片。
在法国，人们吃鞑靼牛排，这是一种切得很细的生肉，配上生蛋黄。
在韩国，他们有一整套的生肉菜肴，统称为yookwe。
在日本有Basashi，基本上就是生肉寿司。
德国“Mett”，用盐、胡椒、大蒜和/或香菜调味的生猪肉末，涂在面包上吃。
智利有Crudos，基本上就是牛肉版的Mett。
墨西哥有Carne Apache，基本上就是一种酸橘汁牛肉。
黎凡特人吃Kibbeh Nayyeh，这是一种生牛肉末，配上切碎的洋葱和保加利亚小麦。
土耳其人有一道类似的菜叫Cig Kofte，亚美尼亚人也有一道类似的菜叫Chee Kufta。
Paul Anderson
The human digestive system is designed for a meat-based diet. Our strong stomach acidity puts us firmly in the carnivore and even carrion feeder level. Our stomachs are almost as acid as a vulture’s stomach.
It is interesting to note that humans, uniquely among the primates so far considered, appear to have stomach pH values more akin to those of carrion feeders than to those of most carnivores and omnivores.
人类的消化系统是为以肉类为主的饮食而设计的。我们强烈的胃酸使我们完全处于食肉动物甚至是腐肉喂食者的水平。我们的胃几乎和秃鹫的胃一样酸。
有趣的是，在迄今为止被研究的灵长类动物中，人类的胃pH值似乎更接近于食腐动物的胃pH值，而不是大多数食肉动物和杂食动物。
The human digestive system is designed for a meat-based diet. Our strong stomach acidity puts us firmly in the carnivore and even carrion feeder level. Our stomachs are almost as acid as a vulture’s stomach.
It is interesting to note that humans, uniquely among the primates so far considered, appear to have stomach pH values more akin to those of carrion feeders than to those of most carnivores and omnivores.
人类的消化系统是为以肉类为主的饮食而设计的。我们强烈的胃酸使我们完全处于食肉动物甚至是腐肉喂食者的水平。我们的胃几乎和秃鹫的胃一样酸。
有趣的是，在迄今为止被研究的灵长类动物中，人类的胃pH值似乎更接近于食腐动物的胃pH值，而不是大多数食肉动物和杂食动物。
Eric Glosson
We are actually better equipped to eat meat then we are to eat a lot of plants. Herbivores have complex digestive systems, either with large cecum’s or chambered stomachs, etc. we have a hard time breaking down many plant materials. We have to cook some plants to reap any nutritional benefit at all, and in some cases to release toxins from the plants. Poke weed is a good example, it’s toxic if eaten raw, but if you boil it throughly you can eat it.
cooking meat helps ensure we aren’t picking up harmful bacteria, or parasites from what we eat. We don’t need to cook it to digest it, it’s just safer to do so. Some people in certain situations do still eat raw meat though, sushi, steak tartar…even if you order your steak rare, while you are searing the outside to kill surface bacteria, the inside is essentially raw.
Animals don’t have the option to cook meat, but it would probably be better for them too. Most wild animals carry parasites. As far as bacteria goes, they can still get sick from eating raw meat, but it’s more rare because they are just more accustomed to it. They develop other helpful gut microbes that help keep the bad ones in check, and in some animals like vultures that ingest rancid meat regularly, they have strong gastric juices that keep everything in check.
事实上，我们更有能力吃肉，而不是植物。食草动物有复杂的消化系统，要么有巨大的盲肠，要么有多个胃等等。我们很难分解植物物质。我们必须烹煮一些植物来获取营养，在某些情况下还可以释放植物中的毒素。Poke weed就是一个很好的例子，生吃是有毒的，但是如果你把它煮熟，你可以吃它。
烹饪肉类有助于确保我们不会从所吃的食物中携带有害细菌或寄生虫。我们不需要烹饪才能消化它，但这样做更安全。有些人在某些情况下还是会吃生肉，寿司，鞑靼牛排……如果你点的是半熟的牛排，当你烤牛排的外部以杀死表面的细菌时，里面基本上是生的。
动物没有烹饪肉的选择，但这可能对它们也更好。大多数野生动物都携带寄生虫。就细菌而言，它们仍然会因为吃生肉而生病，但这种情况更罕见，因为它们更习惯生肉。
它们会产生其他有益的肠道微生物，帮助控制有害的微生物，在一些动物中，比如经常吃腐肉的秃鹫，它们有很强的胃液，可以控制一切。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
We are actually better equipped to eat meat then we are to eat a lot of plants. Herbivores have complex digestive systems, either with large cecum’s or chambered stomachs, etc. we have a hard time breaking down many plant materials. We have to cook some plants to reap any nutritional benefit at all, and in some cases to release toxins from the plants. Poke weed is a good example, it’s toxic if eaten raw, but if you boil it throughly you can eat it.
cooking meat helps ensure we aren’t picking up harmful bacteria, or parasites from what we eat. We don’t need to cook it to digest it, it’s just safer to do so. Some people in certain situations do still eat raw meat though, sushi, steak tartar…even if you order your steak rare, while you are searing the outside to kill surface bacteria, the inside is essentially raw.
Animals don’t have the option to cook meat, but it would probably be better for them too. Most wild animals carry parasites. As far as bacteria goes, they can still get sick from eating raw meat, but it’s more rare because they are just more accustomed to it. They develop other helpful gut microbes that help keep the bad ones in check, and in some animals like vultures that ingest rancid meat regularly, they have strong gastric juices that keep everything in check.
事实上，我们更有能力吃肉，而不是植物。食草动物有复杂的消化系统，要么有巨大的盲肠，要么有多个胃等等。我们很难分解植物物质。我们必须烹煮一些植物来获取营养，在某些情况下还可以释放植物中的毒素。Poke weed就是一个很好的例子，生吃是有毒的，但是如果你把它煮熟，你可以吃它。
烹饪肉类有助于确保我们不会从所吃的食物中携带有害细菌或寄生虫。我们不需要烹饪才能消化它，但这样做更安全。有些人在某些情况下还是会吃生肉，寿司，鞑靼牛排……如果你点的是半熟的牛排，当你烤牛排的外部以杀死表面的细菌时，里面基本上是生的。
动物没有烹饪肉的选择，但这可能对它们也更好。大多数野生动物都携带寄生虫。就细菌而言，它们仍然会因为吃生肉而生病，但这种情况更罕见，因为它们更习惯生肉。
它们会产生其他有益的肠道微生物，帮助控制有害的微生物，在一些动物中，比如经常吃腐肉的秃鹫，它们有很强的胃液，可以控制一切。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Carl Belken
When native Americans hunted buffalo the children of the tribe would eat the raw intestines right after the poo had been cleaned out. It was a delicacy to them.
I’m of German Ancestry. During hog butchering time they’d take hog intestines, wash the pig poo out of them, and stuff sections of it with their homemade sausage.
It was the best sausage I ever ate even knowing how it was made and where it came from. BTW pig poo stinks worse than human.
It’s been many years now and I’ve forgotten the exact process they did. Purchasing ready made sausage became too convenient. Far, far less work.
You’d be surprised at what a human can eat without getting sick. At the same time it amazes me at how little it can take to get a salmonella infection.
当印第安人猎杀水牛时，部落的孩子们会在粪便被清理干净后吃掉生的肠子。对他们来说，这是一种美味。
我有德国血统。在宰杀猪的时候，他们会取出猪肠，洗掉猪粪，然后在里面填上自制的香肠。这是我吃过的最好的香肠即使知道它是怎么做的，从哪里来的。顺便说一句，猪屎比人屎还臭。
现在已经过去很多年了，我已经忘记了它们的确切过程。购买现成的香肠变得太方便了。工作量也少得多。
你会惊讶于人类吃什么都不会生病。与此同时，让我惊讶的是，感染沙门氏菌的几率是如此之小。
When native Americans hunted buffalo the children of the tribe would eat the raw intestines right after the poo had been cleaned out. It was a delicacy to them.
I’m of German Ancestry. During hog butchering time they’d take hog intestines, wash the pig poo out of them, and stuff sections of it with their homemade sausage.
It was the best sausage I ever ate even knowing how it was made and where it came from. BTW pig poo stinks worse than human.
It’s been many years now and I’ve forgotten the exact process they did. Purchasing ready made sausage became too convenient. Far, far less work.
You’d be surprised at what a human can eat without getting sick. At the same time it amazes me at how little it can take to get a salmonella infection.
当印第安人猎杀水牛时，部落的孩子们会在粪便被清理干净后吃掉生的肠子。对他们来说，这是一种美味。
我有德国血统。在宰杀猪的时候，他们会取出猪肠，洗掉猪粪，然后在里面填上自制的香肠。这是我吃过的最好的香肠即使知道它是怎么做的，从哪里来的。顺便说一句，猪屎比人屎还臭。
现在已经过去很多年了，我已经忘记了它们的确切过程。购买现成的香肠变得太方便了。工作量也少得多。
你会惊讶于人类吃什么都不会生病。与此同时，让我惊讶的是，感染沙门氏菌的几率是如此之小。
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