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Notes -
Again speculative:
I can't seem to remember the source, but very recently I saw a journal article speculating that our desire for spices had to do with anti-microbial properties? For example, I know historically salt and pepper were used for their preservative properties in addition to their flavor profile. Another possible explanation for seeking variety is that before food safety standards, every specific food item had some levels of particular toxins. By varying diet, an organism could avoid building up too much of any one toxin. The fact that we can now make a variety of flavors and textures with the same ingredients using modern culinary knowledge could just be a workaround for what was a crude byproduct of certain organisms never eating enough of the same thing to hit LD50's in the past.
My guess here would be that our ancestors were selected for finding the set [not emaciated] attractive. Since there was no one obese in the past, preferences gradient descended into the most common body type that fell into that set, which would be close to what we might today call a "healthy weight". The reason for finding obesity less attractive would just be its distance from that body type (albeit, in the opposite direction).
Our preference for salt is much easier to explain. Sodium is an essential mineral, and getting enough of it is important for all terrestrial animals that are not obligate carnivores.
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