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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Also: maybe it’s not a coincidence that people like the taste of sourdough. Evolved preference
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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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“Exo-stomach” is a term I learned from
@sarahdoingthing -
queen
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I really like that way of looking at the question :) Life has always existed in an environment where rot has been available for consumption. It's only natural that animals, ie. humans would eat those we could digest. Not such a big cognitive step from eating it to 'growing' it
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.
