Text 107, 121 rader
Skriven 2010-08-11 16:15:00 av DAVE DRUM (1:123/140)
Ärende: Om Nom Nom
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As we began to shy away from eating primarily fruit, leaves and nuts and began
eating meat, our brains grew. We developed the capacity to use tools, so our
need for large, sharp teeth and big grinders waned.

Our earliest ancestors ate their food raw — fruit, leaves, maybe some nuts.
When they ventured down onto land, they added things like underground tubers,
roots and berries.

It wasn't a very high-calorie diet, so to get the energy you needed, you had to
eat a lot and have a big gut to digest it all. But having a big gut has its
drawbacks.

"You can't have a large brain and big guts at the same time," explains Leslie
Aiello, an anthropologist and director of the Wenner-Gren Foundation in New
York City, which funds research on evolution. Digestion, she says, was the
energy-hog of our primate ancestor's body. The brain was the poor stepsister
who got the leftovers.

Until, that is, we discovered meat.

"What we think is that this dietary change around 2.3 million years ago was one
of the major significant factors in the evolution of our own species," Aiello
says.

That period is when cut marks on animal bones appeared — not a predator's tooth
marks, but incisions that could have been made only by a sharp tool. That's one
sign of our carnivorous conversion. But Aiello's favorite clue is somewhat
ickier — it's a tapeworm. "The closest relative of human tapeworms are
tapeworms that affect African hyenas and wild dogs," she says.

So sometime in our evolutionary history, she explains, "we actually shared
saliva with wild dogs and hyenas." That would have happened if, say, we were
scavenging on the same carcass that hyenas were.

But dining with dogs was worth it. Meat is packed with lots of calories and
fat. Our brain — which uses about 20 times as much energy as the equivalent
amount of muscle — piped up and said, "Please, sir, I want some more." 

Carving Up The Diet

As we got more, our guts shrank because we didn't need a giant vegetable
processor any more. Our bodies could spend more energy on other things like
building a bigger brain. Sorry, vegetarians, but eating meat apparently made
our ancestors smarter — smart enough to make better tools, which in turn led to
other changes, says Aiello.

"If you look in your dog's mouth and cat's mouth, and open up your own mouth,
our teeth are quite different," she says. "What allows us to do what a cat or
dog can do are tools."

Tools meant we didn't need big sharp teeth like other predators. Tools even
made vegetable matter easier to deal with. As anthropologist Shara Bailey at
New York University says, they were like "external" teeth.

"Your teeth are really for processing food, of course, but if you do all the
food processing out here," she says, gesturing with her hands, "if you are
grinding things, then there is less pressure for your teeth to pick up the
slack."

Our teeth, jaws and mouth changed as well as our gut.
 
Rest of this VERY interesting article is at:

http://tinyurl.com/Eat-yer-meat

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Kabritu Stoba (Goat w/Peppers)
  Categories: Lamb/mutton, Chilies, Herbs, Citrus, Squash
       Yield: 6 servings

       3    Habanero chilies
            +=OR=+ 
       6    Jalapenos; stemmed, chopped
       1 sm Bell pepper; chopped
       2 lb Boneless goat; in 2" cubes
       2 tb Oil
       2 md Onions; chopped
       4 cl Garlic; chopped
     1/2 c  Chopped celery
       1 ts Fine chopped fresh ginger
       2 md Tomatoes; peeled, chopped
       3 tb Lime juice
       1 ts Ground cumin
       1 ts Ground allspice
       1 tb Vinegar
       1 lg Cucumber; peeled, chopped
     1/4 c  Pitted green olives
       1 tb Capers
 
  Brown the meat in oil; remove and drain. Add the onions,
  garlic, celery, ginger, chilies, and bell pepper to the pan
  and saute until the onions are soft.

  Combine the meat, onion mixture, tomatoes, lime juice,
  cumin, allspice and cover with water. Simmer the mixture
  until the meat is very tender and starts to fall apart,
  about 1 1/2 hours, adding more water if needed.

  Add vinegar, cucumber, olives and capers and simmer another
  15 minutes.

  Recipe originates in the Dutch Antilles: Aruba, Curacao,
  and Bonaire - off the coast of Venezuela.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... He is a heavy eater of beef. Me thinks it doth harm to his wit-Shakespeare
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