She argues that even for our ancestors, “natural was a pretty nasty thing” and that “natural often tasted bad.” (Laudan 332). The author rightly argues that “natural grains were 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 completely natural, stating that "to make foods tasty, safe, digestible and healthy, our ancestors raised, ground, soaked, leached, curdled, fermented and cooked natural plants and animals until 'until they are completely natural. literally beaten into submission. (Laudan 333). In saying this, Laudan makes a very strong point, naming process after process that even our ancestors used to make food not only desirable, but digestible. The author draws on history again when she says: "When the ancient Greeks considered it a sign of hard times if people were driven to eat greens and root vegetables, they were repeating common wisdom . » (Laudan 333). Laudan's experience as a historian strengthens her enormously