Bob, I too have heard that theory. Seems cooking meat goes hand in hand with brain structure.

Sauting veggies also improves nutrient availabilty. ( grin)

These days I try to gulp a dose of Braggs ACV with meals, to help increase stomach acid for meat digestion. And limit water for two hours post eating. Seems some of us are predisposed to poor levels of stomach acid.....a new to me idea that I picked up somewhere. Genetically based.

And more stews to breakdown the meats before consumming.