On food and cooking the science and lore of the kitchen ( PDFDrive ) 243
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recipebooksinEnglishcallforbeef(from
theFrenchboeuf),veal(veau),mutton
(mouton),andpork(porc).
MeatandHealth
Meat’sAncientandImmediateNutritionalAdvantages…
Themeatofwildanimalswasbyfarthemost
concentratednaturalsourceofproteinand
ironinthedietofourearliesthuman
ancestors,andalongwithoilynuts,themost
concentratedsourceofenergy.(It’salso
unsurpassedforseveralBvitamins.)Thanks
tothecombinationofmeat,calcium-richleaf
foods,andavigorouslife,theearlyhuntergathererswererobust,withstrongskeletons,
jaws,andteeth.Whenagricultureandsettled
lifedevelopedintheMiddleEastbeginning
10,000yearsago,humandietandactivity
narrowedconsiderably.Meatsandvegetables
weredisplacedfromthedietofearlyfarmers
byeasilygrownstarchygrainsthatare
relativelypoorincalcium,iron,andprotein.
Withthisandthehigherprevalenceof
infectiousdiseasecausedbypopulation
growthandcrowding,theriseofagriculture
broughtaboutageneraldeclineinhuman
stature,bonestrength,anddentalhealth.
Areturntosomethingliketherobustness
ofthehunter-gathererscametothe
industrializedworldbeginninglateinthe19th
century.Thisbroadimprovementinstature
andlifeexpectancyowedagreatdealto
improvementsinmedicineandespecially
publichygiene(waterquality,waste
treatment),butthegrowingnutritional
contributionofmeatandmilkalsoplayedan
essentialrole.
…AndModern,Long-TermDisadvantages
Bythemiddleofthe20thcentury,wehada
prettygoodunderstandingofthenutritional
