Why Early Humans Could Eat Raw Meat: The Science Behind It

Early humans, and even some modern populations today, had a unique physiological capability that allowed them to consume raw meat without the risk of getting sick. This adaptability was crucial in their evolution and survival. With the advent of prehistoric human evolution, however, the ability to digest raw meat is still present in the human digestive system, albeit not as active in the majority of individuals.

Humans are omnivores and consume a variety of foods, including meats. We cook our meats for different reasons: to eliminate potential parasites in pork or to tenderize tougher cuts such as chicken or shellfish. However, we can also enjoy meat raw, and it is a popular practice in many cuisines around the world. For example, the Japanese sushi, Italian ciccioli, and other delicacies that feature raw meat demonstrate that raw meat consumption is not limited to just a few cultures.

Adaptation to Raw Meat: The Role of Gut Bacteria

The gastrointestinal systems of early humans were similar to those of animals such as dogs, cats, wolves, and other carnivorous species. They were capable of digesting raw, decayed, or rotten meat without experiencing adverse effects. Their gut bacteria were also adept at handling this type of food, ensuring proper absorption and utilization by their bodies. This ability was essential for their survival in environments where cooked food might not have been readily available.

Modern humans, too, can consume raw meat. Our stomach acid is comparable in strength to that of vultures and hyenas, which are known for their ability to digest raw meat. As long as the meat is not spoiled or contaminated, it is unlikely to cause illness. This adaptability allows us to enjoy foods like steak tartare or carpaccio.

Modern Adaptations and Preferences

While modern humans have the ability to eat raw meat, we have also developed methods to cook food, most notably through the invention of fire, which is estimated to have occurred about 75,000 years ago. Cooking food not only kills parasites but also makes it easier to digest by tenderizing tougher cuts. In scenarios where fire is not available, such as being stranded on a desert island, individuals would quickly adapt to eating raw food to survive.

It is also worth noting that the strength of our jaws and the difficulty of chewing raw meat compared to cooked meat can make raw meat consumption a challenge. However, this does not prevent us from enjoying certain forms of raw meat. For instance, young or tender cuts of meat can be enjoyed raw, and dishes like steak tartare, which is made from minced horse meat, demonstrate that the assumption in the question is false.

In conclusion, the ability to consume raw meat is not only a result of early human adaptations but also a practice that continues to flourish in modern times. Whether it is for cultural or culinary reasons, the option to enjoy raw meat remains a testament to human diversity and adaptability.