Argues that even for our ancestors “natural was something rather unpleasant” and that “natural often tasted bad”. (Laudan 332). The author rightly points out that “the natural was often indigestible” and that grains “often had to be “threshed, ground and cooked to make them edible”. (Laudan 332). Laudan points out that almost no food is entirely natural, stating that “to make food tasty, safe, digestible, and healthy, our ancestors raised, ground, macerated, leached, curdled, fermented, and cooked natural plants and animals until they were literally beaten into submission. (Laudan 333). By saying this, Laudan makes a very strong point, naming process after process that our ancestors also used to make food not only desirable, but digestible. The author once again relies on history when she says, “When the ancient Greeks considered it a sign of troubled times if people were pressured to eat greens and root vegetables, they were repeating common wisdom.” (Laudan 333). Laudan's background as a historian strengthens her immensely