SPEAKER_04

Yeah.

Why meat?

Well, because, you know, fats.

And a lot of them, the fats dissolve a fair number of toxins.

You know, it's not necessarily a good thing.

I mean, that's been relatively well shown that too much meat as opposed to, I'm not advocating vegetarianism.

I think there's a happy medium.

I mean, we grew up in an environment where we had both.

I mean, we're

And we succeeded, I think, because we're omnivores as a society, as a, you know, as a civilization.

So but, you know, charred meat.

Yeah.

Yeah.

I mean, you know, you're making all kinds of it's a it's a witch's brew of nastiness that tastes good.

But, you know, the reason why it tastes good is because the humans who survived learned to use fire to kill off the bacteria in rotten meat.

And so the flavor of that probably was engineered into our evolution.

But again, it's a cost benefit.

could be broken down more readily, but certainly it kills bacteria.

So, you know, day old or three day old deer, you know, that you just killed.

We're not a bear.