I read somewhere that by cooking food in clay pots, people increase the...um...
well, they made food easier to digest, something about making the nutritional components of foods more accessible?
That’s definitely true as far as many nutrients are concerned, but some nutrients, like vitamin C, are destroyed by cooking.
But the ancient Arctic people ate a diet that consisted almost entirely of raw or only minimally cooked meat and fish or shellfish.
I saw something on television once, a documentary that talked about how healthy the diet was, how it provided all of the nutrients they needed.
I guess that would include vitamin C as well, but then what I don’t understand is: why would they have cooked their food at all?
Ah, here’s where we need to look beyond obvious factors and consider things like culinary preferences.
Although the diet of ancient Arctic people mainly consisted of raw and minimally cooked food, it was carefully prepared.
It was based on an interplay of contrasts, um, different temperatures, or hard and soft textures.