Milk is a very good example, especially because it is natural for people to become lactose intolerant from a certain age.Only in the parts of the world where there were shepherd peoples have people developed in such a way that they can still digest milk later in life.
I also ask myself this question in fermented foods such as sauerkraut, kimchi or natto, in unusually pickled things such as lutefisk or in foods that are toxic to human intervention, such as potatoes or acorns.That some of this can happen by chance, so far clear, but who came up with the idea to eat it anyway? With some things, I can only imagine that this would be done under severe food shortages.
Who comes up with the idea of preparing a cabbage salad, only to put it in salt water, then put it in lactic acid, in a pot, dig it underground and dig it out only after it has fermented?Fish sows have also been fermented in Asia for a long time. At Natto, traditionally softened soybeans were wrapped in rice straw to allow fermentation by a specific bacterium. As a result, it takes on a strong smell and becomes slimy鈥攁nd someone must have put that in their mouth. But there is also a story here, if you want to believe that an army was cooking soybeans, and the enemy surprised them. The beans were put into bags of rice straw when they fled and were only unpacked and eaten after fermenting.
At Lutefisk you have to imagine why you leave dried fish in daily renewed water for a week before putting it in a lye of birch ash for a few days, only to leave it in daily renewed water for almost a week.And it completely changes its structure and becomes gel-like, not to mention that one makes already preserved fish so corrosive that one should not eat it with silver cutlery. Did someone want to soak up dried fish while he/she was making soap, but it fell into the lye and stayed there for two days before they noticed it, washed it out and then finally cooked?
In the case of potatoes, we owe it to thousands of years of breeding that they are no longer so toxic that they can only be eaten fresh with certain types of clay (which, according to the history of Llamas, have been looked at) or even after freeze drying.One must have already had quite a food shortage in Peru in order to look at animals as they might already be able to eat poisonous plants without problems.
Another, in its time and place, staple food has always asked me before this question.Before the Europeans came to California, the Native American tribes there developed methods to detoxify ground acorn sands to use as a kind of flour. Without them, they are very toxic to humans and other animals that are not equipped to detoxify them, and can lead to ulcers in the mouth and digestive tract or even kidney damage. You first have to cut them into small pieces and wash them again and again with water for several days until the poisons are washed out.