This week's discussion about cassava fermentation seems like a step forward, but feels like it's missing an important point: in the absence of refrigeration, fermentation is *not optional*. Either you ferment your food, or it gets fermented for you (which we call 'rotting').
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Yeah, if some human populations have been drinking alcohol long enough to develop mutations for metabolizing it, other populations have probably been eating sourdough long enough to adapt to it in complex ways.
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'external pre-digestion'
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