First and foremost is our stomach's production of hydrochloric acid, something not
found in herbivores. HCL activates protein-splitting enzymes. Further, the human
pancreas manufactures a full range of digestive enzymes to handle a wide variety of foods, both animal and vegetable. Further, Dr. Walter Voegtlin's in-depth comparison of the human digestive system with that of the dog, a carnivore, and a sheep, a herbivore, clearly shows that we are closer in anatomy to the carnivorous dog than the herbivorous sheep. Like the hard-core carnivores, we have fairly simple digestive systems well suited to the consumption of animal protein, which breaks down quickly. The human small intestine, at 23 feet, is a little under eight times body length (assuming a mouth-toanus "body length" of three feet). This is about midway between cats (three times body length), dogs (3-1/2 times), and other well-known meat eaters on the one hand and plant eaters such as cattle (20 to 1) and horses (12 to 1) on the other. This tends to support the idea that we are omnivores. Herbivores also have a variety of specialized digestive organs capable of breaking down cellulose, the main component of plant tissue. Humans find cellulose totally indigestible, and even plant eaters have to take their time with it. If you were a ruminant (cud eater), for instance, you might have a stomach with four compartments, enabling you to cough up last night's alfalfa and chew on it all over again. Humans do not have an enlarged cecum, a sac attached to the intestines, where rabbits and such store food until their intestinal bacteria have time to do their stuff. Digestion in such cases takes place by a process of fermentation bacteria actually "eat" the cellulose and the host animal consumes what results, namely bacteria dung. The story is roughly the same with teeth. We're equipped with an all-purpose set of ivories equally suited to liver and onions.