Humans have stomach acid pH 1.5.
That's more acidic than:
- Wolves (pH 2.0)
- Lions (pH 2.0)
- Dogs (pH 2.0)
- Most obligate carnivores
Similar to:
- Vultures (pH 1.0-1.5)
- Hyenas (pH 1.5)
- Other scavengers
Why?
Because we entered the carnivore guild as scavengers, not apex predators.
We didn't hunt fresh kills. We stole from predators or found carrion days old.
That meat was crawling with bacteria. Partially decomposed. Potentially deadly.
Our ancestors needed industrial-strength stomach acid to:
- Kill pathogens in rotting meat
- Digest partially degraded protein
- Survive on scavenged carcasses
The stronger acid = evolutionary adaptation to eating meat that would kill other carnivores.
Your stomach acid is designed to dissolve bone and kill botulism.
Not digest kale.
We evolved eating the leftovers from lion kills.
Your biology still expects meat. Preferably fatty. Potentially questionable freshness.
Which explains why you can eat week-old beef from the back of the fridge and be fine.
But a dodgy salad puts you in hospital.
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