OK -- as promised, here are the questions from page 95 of Issue One: Fall for all to comment on. Really looking forward to hearing everyone's thoughts on these, not looking for a right answer, just ideas, musings, findings, challenges, or anything relevant to the conversation. Post away!
Q 1: Let’s assume that our herbivorous bodies have adapted in the short term (meaning, the last 500,000 years or so, which is short compared the grand scheme of the geological record) to tolerate meats and cooked food -- as evidenced by the potent digestive enzymes we produce. And let’s also assume that this adaptation of “extra enzymes” accounts for the miracles of healing so many raw foodists experience once their “enzyme reserve” is freed to assist with systemic rejuvenation. Is it then possible these “extra adapted enzymes” -- which many raw foodists claim afford them longevity, vitality and superior health -- are an advantage only cultivated through the centuries long, multi-generational consumption of animal products and cooked foods?
Q 2: Given that evolution is a function of natural selection acting upon personal choices and advantageous genetic traits, and humankind evolved as committed herbivores but began consuming meat as an aspect of survival; what is gained from the continued consumption of animal products in light of their evidenced connection with the proliferation of cancers, heart disease, and other ailments? Or do SOME animal products provide a nutritional advantage that warrents their inclusion?
Q 3: Lastly, how might we consciously direct our continued evolution with our dietary choices? Could the differences in our current dietary preferences actually be a function of evolution in action?!