Humans have likely adapted to processing cooked food over potentially more than a million years.

“we've probably had fire for over a million years many many many generations to adapt to this to adapt to processing you know the polycyclic aromatic hydrocarbons that may be formed at a heterocyclic amines though you know I've talked previously that maybe we should think about how to mitigate those a little bit right we don't know but but I mean I think that this yeah I think that the smell of cooked meat is probably one of those that are deeply ingrained and in my 13 50cc brain”