如果人類吃的肉并非天生必須烹飪，那我們為什么要烹飪呢?
If humans aren''t designed to eat meat because we have to cook it, why do we cook anything?
譯文簡介
在過去一百萬年左右的時間里，我們的頜部和消化系統已經適應了烹飪食物。即使在過去的一、二千年里，這種差異也是顯而易見的;當你重建古代的面孔時，很明顯，他們的下巴比我們今天更強壯。
正文翻譯
圖：韃靼牛排——生牛肉配生雞蛋。
評論翻譯
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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.
我們不得不煮肉，因為我們想殺死細菌和寄生蟲。而且從飲食的角度來看，你可以把肉嚼到小到可以吞咽的程度。
然而，為了吃它，我們確實要煮很多植物材料。烹飪可以分解纖維和毒素，使其更容易咀嚼、消化和獲取營養——甚至到了我們僅靠生食生存都很困難的地步。例如，土豆和木薯是有毒的，生土豆會讓你嚴重腹痛，而生木薯是致命的。
在過去一百萬年左右的時間里，我們的頜部和消化系統已經適應了烹飪食物。即使在過去的一、二千年里，這種差異也是顯而易見的;當你重建古代的面孔時，很明顯，他們的下巴比我們今天更強壯。
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.
我們通過烹飪來為我們更強大的大腦提供能量(維持大腦所需的食物占我們攝取量的25%，遠遠高于其他類人猿)。
最早關于烹飪的直接證據出現在大約12萬年前，直立人更早的身體變化(腸道、大腦、頜骨牙齒)表明，甚至在那個時候就已經開始食用熟食了。
人類不斷使環境適應他們，而不是反過來。
原創翻譯：龍騰網 http://www.minocquamortgage.com 轉載請注明出處
言論已被刪除。
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.”
角斗士是現代人類，而我們的身體是在更長的時間內進化的。
無論你如何看待飲食、以及不同的人在不同的時期吃過什么，都不會改變我們的牙齒和消化系統是隨著我們作為雜食動物而進化的。
我對烹飪的評論不僅適用于肉類，也適用于生植物(例如，我們把谷物制成面包)。Mats還指出，我們可以吃生肉；許多文化仍然如此。素食可能是非常健康的，但這不是我們在這里討論，而是“我們為什么要烹飪?”
你是在劫持一個話題來宣傳你自己的觀點，用模糊和不相干的參考，比如牛肉行業、現代運動員和我們“打算”做什么來得出一個糟糕的結論。
所以不要感到驚訝，如果它與問題或評論無關，那么問一個新的問題將是一個更好的方法。
我認為關于我們牙齒進化的證據并不像你聲稱的那樣簡單。鏈接略
“所有現有證據表明，人類的天然飲食是雜食性的，包括肉類。然而，我們并不需要食用動物蛋白。我們有選擇余地?！?
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:
每當我提出任何觀點時，我都會提供鏈接來證明我的觀點。我發現最重要的一點是，素食主義者從來不這樣做。
即使我是食肉動物，我也不會把我的飲食強加給任何人，因為我知道，雖然我的飲食對我有效，但不能保證它對每個人都有效。我的妻子是雜食者:她愛吃什么就吃什么，并身體健康。我們對對方的飲食沒有意見，因為我們都知道我們在很多方面都不一樣，因此，我們的身體對同樣的食物會產生良好的反應，這是毫無道理的。
一個重要的事實是，大多數素食主義者沒有意識到，沒有人天生對紅肉敏感或過敏，除了可能對牛奶過敏的兒童，所以幾乎任何人都可以安全地食用紅肉，而不用擔心會產生不良反應。如果你不相信的話：鏈接略
原創翻譯：龍騰網 http://www.minocquamortgage.com 轉載請注明出處
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).
綠土豆會引起肚子痛，而完全成熟的土豆不會，或者至少對我的家人來說，他們從來沒有出現不適。我知道是因為我吃過幾個生土豆 (足夠我完全填飽了)。
這可能是遺傳問題，就像乳糖一樣。在我家，牛奶是首選飲料，但很多人無法忍受乳糖。
補充：我弄反了。綠土豆不是沒熟，是老土豆了。綠色的存在是由于長時間暴露在陽光下(這會觸發葉綠素的生長)。
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
綠色的部分含有龍葵堿，那有毒！綠色西紅柿也含有這個。
在安第斯山脈的野生土豆就算不是綠色仍然是有毒的！最近的品種要溫和得多。木薯也是一樣，原來的木薯毒性很大，在亞馬遜仍然可以找到。
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.
我對飲食如何能產生意想不到的影響很感興趣，比如改變身體結構。
我最近讀到，有一些證據表明，發唇齒音和摩擦音（f和V）的能力來自于由于農業技術的采用而引起的解剖學變化。
Yes, before that, they could only say “ptarming” or “pwarming” and didn't know what it meant.
是的，在那之前，他們只能說“ptarming”或“pwarmming”，不知道這是什么意思。
Humans also utilized fermentation consciously and unconsciously as a method for predigesting food long before we learned how to cook it.
早在我們學會如何烹飪食物之前，人類也有意識和無意識地利用發酵作為一種消化食物的方法。
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.
這個問題一開始就提出了一個有缺陷的假設。人類不是天生的，就像其他一切事物一樣，我們是進化的產物。
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。但我的祖父是個屠夫，他更喜歡生肉，切得很薄，加上辣醬。
他認為這是一種消遣，但他只相信自己飼養和屠宰的動物的肉，因為你提到的健康原因。
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從哪里來的?我一直都吃生土豆。實際上馬鈴薯的塊莖幾乎不含任何毒素。毒素都在表皮上。
此外，暴露在340F/170C的高溫下，幾乎不會破壞任何龍葵堿。所以如果你吃一個煮熟的土豆，你吃下的毒素和你吃生的一樣多。
此外一個生土豆塊莖含有12-20毫克的龍葵堿，一般人需要吃130毫克的龍葵堿才會出現癥狀。你必須吃大量的生土豆才會生病。
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.
你有消息證實嗎?我從不削土豆(或蘋果、胡蘿卜)的皮，因為我知道“維生素就在表皮下面”。
但按照你的說法，我不得不削土豆皮了。我沒這樣做是因為：
1.我很懶；
2. 在很多情況下，我發現帶皮的土豆比不帶皮的乏味的土豆味道更好吃。
No, we do not have to cook our meat.
不，我們并非必須烹飪才能吃肉。比如韃靼牛肉。
有很多其他的生食美食。如你所見，我們可以吃生肉，并且很美味。
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.
這取決于你對"烹飪"的定義
這里的肉不是煮熟的，也就是說，加熱直到蛋白質變性。
然而，它們依然是經過“烹飪”的，比如，準備了一種特別的方式，以便于食用和消化。
生肉被切得很薄或切成了碎肉，是一種享受。
但一大塊生肉會非常難吃，而且很惡心，特別是如果里面有結締組織，或者是來自走動的動物。
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.
烹飪意味著一件事:加熱變性。如果你不打開燃氣灶，你可能只是在準備食物，你不是在烹飪它。
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.
仔細看“烹飪”的定義，它也包括用特定的方式準備食材。
生牛肉片被認為是意大利食物，而做這道菜的人就是廚師。
We can just ear raw seafood and beef. It’s just then we could catch something nasty and dramatically reduce our life expectancy.
我們當然可以吃生海鮮和生牛肉。只是屆時，我們可能會染上討厭的東西，并顯著縮短我們的預期壽命。
Don’t even try with this one.
She is one of the most opinionated persons on Quora.
別試著說服這個人。
她（Alice Twain）是Quora上最固執己見的人之一。
Lol. She is. But she is very knowledgeable.
哈哈她是，但是她也很有知識。
原創翻譯：龍騰網 http://www.minocquamortgage.com 轉載請注明出處
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.
吃生豬肉可能會得旋毛蟲病或絳蟲病。
生牛肉絕對是好的，但豬肉似乎過于危險，無論你如何保持它們的清潔，無論你給它們服用什么藥物。
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.
馬克已經正確地指出，良好的飼養可以將感染的風險保持在極低的水平。旋毛蟲病在歐洲已經基本被根除了——荷蘭的繁殖種群自1926年以來就被證明是無病的。
然而，風險絕不是零?！胺硼B”的豬仍然會有少部分感染旋毛蟲病和其他寄生蟲。這就是為什么有一個非常重要的第二層防御: 強制獸醫檢驗每只病豬豬尸體。這些檢查是相對徹底的;對低風險尸體的最低要求是對幾乎所有內臟器官進行目視檢查。對于被認為風險較高的尸體，必須進行更徹底的病理檢查。
從生肉中感染寄生蟲的風險幾乎為零。歐洲醫院的寄生蟲感染病例非常罕見，幾乎所有這些事件要么與海外旅行有關，要么與在未經獸醫檢查的情況下在國內飼養和屠宰的動物的消費有關。
更嚴重的問題是由于處理或儲存不當造成的細菌污染。任何生肉(無論是豬肉、馬肉、牛肉還是羊肉)都應該從可靠的供應商那里購買，并在購買當天食用。
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.
人們似乎混淆了“進化到利用熟肉”和“進化到只吃熟肉”。
烹飪肉類，尤其是野生動物的肉類，因為它們可能會感染各種疾病或寄生蟲，使肉類更安全，更容易消化。
如果你要殺了什么動物然后吃掉它，烹飪絕對是你最好做的事情。但這并不意味著你不烹飪就不能吃它了。
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，人類不是天生就是如此，我們是進化而來。
第二，我們不需要烹飪肉；各種各樣的菜系都有許多生肉菜肴。有些食物需要煮熟才能食用，但不代表必須是肉。
第三，我們烹飪食物有兩個原因:1)讓食物更容易消化2)讓食物味道更好。
Three reasons - cooked foods are safer, as cooking destroys parasites and pathogens.
3）煮熟的食物更安全，因為烹飪可以消滅寄生蟲和病原體。
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.
我們可以將問題的前提反過來觀察，烹飪和其他對食品的加工，擴大了我們可以安全食用的東西的范圍。
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，烹飪還很方便地殺死細菌，盡管它們直到很久以后才被發現。
腌肉也可以不經過烹飪而食用，但腌制過程仍然會改變肉的品質。
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.
我認為食品安全是我們今天烹飪食物的首要原因。智人的祖先在一百多萬年前就開始烹飪肉類了。沒有人知道人們開始烹飪的原因。我認為另一個普遍的原因是，烹飪食物的好處加強了習慣和社會規范。
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，我們已經烹飪食物數千代了，我們的消化系統更好地適應熟食，不太擅長防止我們生食生病。
就像我們幾千代人都在使用工具和武器一樣，這就是為什么我們徒手和牙齒比狒狒或黑猩猩更難以生存的原因。
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.
我們適應了(不是天生的)烹飪一切。
我們的直立人祖先大約在180萬年前開始使用火。在接下來的150萬年里，它們慢慢地朝著更大的頭骨和更大的大腦的方向發展，但卻以更小更弱的下顎為代價。
他們適應了由越來越軟的熟食組成的飲食。這就是我們的起點。我們是在依靠火來烹飪食物的過程中誕生的，無論是肉還是植物。
請注意，我們可以吃生肉；有些幸運的人一直都在吃壽司，而有些人就不那么頻繁了。我們還可以生吃一些植物。但正如我們沒有下顎和牙齒來吃大量的生肉一樣，我們也沒有下顎和牙齒來磨碎我們更遙遠的祖先所食用的真正堅硬的植物。不管有沒有肉，我們都需要火來生存。
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.
我們不需要烹飪肉。
人類烹飪大部分食物的唯一原因是它對我們有好處。它殺死細菌和寄生蟲，并以某種方式改變蛋白質，使它們更容易被我們消化。
但我們并非一定要烹飪。人類完全有能力生吃和消化肉，確實有很多人這樣做。
在意大利，人們吃生牛肉或馬肉，這是生的，切成薄片。
在法國，人們吃韃靼牛排，這是一種切得很細的生肉，配上生蛋黃。
在韓國，他們有一整套的生肉菜肴，統稱為yookwe。
在日本有Basashi，基本上就是生肉壽司。
德國“Mett”，用鹽、胡椒、大蒜和/或香菜調味的生豬肉末，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，基本上就是一種酸橘汁牛肉。
黎凡特人吃Kibbeh Nayyeh，這是一種生牛肉末，配上切碎的洋蔥和保加利亞小麥。
土耳其人有一道類似的菜叫Cig Kofte，亞美尼亞人也有一道類似的菜叫Chee Kufta。
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.
人類的消化系統是為以肉類為主的飲食而設計的。我們強烈的胃酸使我們完全處于食肉動物甚至是腐肉喂食者的水平。我們的胃幾乎和禿鷲的胃一樣酸。
有趣的是，在迄今為止被研究的靈長類動物中，人類的胃pH值似乎更接近于食腐動物的胃pH值，而不是大多數食肉動物和雜食動物。
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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.
事實上，我們更有能力吃肉，而不是植物。食草動物有復雜的消化系統，要么有巨大的盲腸，要么有多個胃等等。我們很難分解植物物質。我們必須烹煮一些植物來獲取營養，在某些情況下還可以釋放植物中的毒素。Poke weed就是一個很好的例子，生吃是有毒的，但是如果你把它煮熟，你可以吃它。
烹飪肉類有助于確保我們不會從所吃的食物中攜帶有害細菌或寄生蟲。我們不需要烹飪才能消化它，但這樣做更安全。有些人在某些情況下還是會吃生肉，壽司，韃靼牛排……如果你點的是半熟的牛排，當你烤牛排的外部以殺死表面的細菌時，里面基本上是生的。
動物沒有烹飪肉的選擇，但這可能對它們也更好。大多數野生動物都攜帶寄生蟲。就細菌而言，它們仍然會因為吃生肉而生病，但這種情況更罕見，因為它們更習慣生肉。
它們會產生其他有益的腸道微生物，幫助控制有害的微生物，在一些動物中，比如經常吃腐肉的禿鷲，它們有很強的胃液，可以控制一切。
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.
當印第安人獵殺水牛時，部落的孩子們會在糞便被清理干凈后吃掉生的腸子。對他們來說，這是一種美味。
我有德國血統。在宰殺豬的時候，他們會取出豬腸，洗掉豬糞，然后在里面填上自制的香腸。這是我吃過的最好的香腸即使知道它是怎么做的，從哪里來的。順便說一句，豬屎比人屎還臭。
現在已經過去很多年了，我已經忘記了它們的確切過程。購買現成的香腸變得太方便了。工作量也少得多。
你會驚訝于人類吃什么都不會生病。與此同時，讓我驚訝的是，感染沙門氏菌的幾率是如此之小。
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