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Well, essentially cooking is trying to dissolve food in water - a non existing problem for octopi, mussels taste raw, too!


Cooking is about breaking down cell walls, allowing us to expend less effort digesting food, making more calories available.


I have never heard of that reasoning. What's the advantage of dissolving in water? There are other advantages of cooking such as producing shelf stable foodstuffs and increasing the bioavailability of nutrients.




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