Second, they have a limited ability to concentrate the reinforcing properties of food. With only the most basic processing methods at their disposal, nonindustrial cultures—and presumably our distant ancestors—are forced by necessity to eat food in a less calorie-dense, less refined, less rewarding state. Most don’t have the ability to add refined starch, sugar, salt, or concentrated fat to their meals. The glutamate they eat comes from cooking meat and bones rather than from crystalline MSG. Added flavors, such as herbs and spices, are limited. Although we can find isolated examples of
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