Why the modern foods one immediately craves makes you sick.

Most foods people immediately crave today, esthetically and taste wise, are a much less healthy attempt at what we evolved to crave. We didn't have the wheat products, pizza huts, pastry shops, and vitamin shelves that we have today in our evolutionary past, but what we did have, crave, and find highly nutritious were other creatures and wild plants. In the list bellow I have given first, what we want to eat, and second, the crap we have deviloped today to replicate the flavours and textures. Remember, despite what raw meat foodies or the Inuit say - rotting game meat has its risks and must be consumed like other rotting or fermented foods - sparsely.

Here is what I have experienced:

*dried intestine of game - vitamins, multivitamins, vitamin capsules (as with any cultured food, vitamin, or food in general, this affects your thinking and behavior) stick to the small intestine if you eat this; this is the section right after the last stomach. If you go further down the line, where it becomes dry, you are eating the waste. Where the color changes from tan to green, and the texture, slimy to fiberous, before the solids (pellets), or sludge, stop. 

I take no responsibility for parasitism.
The deer may have eaten  poison or have infections.

*strips of rawhide and skin cooked -  spaghetti, gummy worms
*harvested separated extra sinew fibers cooked - rice noodles
*bucked moist skins while stretching for buckskins - moist pizza dough (they treat the dough almost the same way as hand stretching animal hide to make brained leather)
*rotting liver - strong chocolate cake/pudding
*rotting fat - chocolate/sometimes it creats alcohol smells

*blended marrow chilled-  ice cream,
*crushed hip bone or other mesh bone sun warmed - buttered toast (taste and texture)

*whole marrow chunks - the modern "banana" (texture and look)
*rendered marrow and certain jerky to dip - Dunkaroos, I had rendered moose marrow that tasted just like that dip I used to eat, the consistency too
*small muscle packets of the lower leg, dried - like small food bars with plastic wrapping
*A herb that I found in the Northern woods - pink bubble gum

*Poplar buds - dont eat these but Irish spring soap
*Baked Blood with Tallow - Looks, sort of tastes, and had a tougher but silmmilar texture to the doughy part of chocolate cake.

The former, is often (rotting food can be an anti nutrient at best) full of nutrients - the latter far less so but people appear to still crave.

You will see that there are "rotting" items. In the past, we didn't have the sanitation standards of the butchering facilities that we have today, nor the widespread  aversion to food that was "not-fresh-fresh". Sometimes we may have happened upon a carcas that was dead, or found our kill days after the attack. It was surely not uncommon to consume these animal parts in states that were less than absolutely fresh.

If not un-intentionally, documented as intentionally, like examples of taking whole carcases and consuming them after a year of fermentation in the ground; this practice has, to my knowledge, been practiced for both North American, and Eastern cultures. I can see our ancestors having too much food and simply trying to preserve it in the cool of the ground, then just leaving it until they were starving, as opposed to taking the time to preserve it differently.

It would be accurate to state that many common foods eaten are technically rotted... Yogurt, alcohol, vinegar, chocolate, tea, bread, cheese, aged meat, sausage even store bought or butcher "fresh" meat is nor fresh.