In this article, the author talks a lot about our bodies and how we digest food. He notes that the food labels we see on everyday food items are based on 19th-century laboratory experiments that weren’t able to include certain variables in their research. These variables included things such as the evolution of the food itself, the processing of the food such as cooking, and the amount of energy it takes for a particular person’s body to break it down. Some plants, for example, have evolved to become more appetizing to animals or to avoid digestion altogether ...
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