good study with, entirely expected results? Variances in bioavailability are well known no? A block of wood has calories but you can't live off it. As for processing there's been papers describing "roasting meat and veggies" as a gateway to our larger brains because cooking makes calories in food more available.
Does a cooked steak and a raw steak actually show different values when measured with a calorimeter?
their chosen dishes also seem to conflate a lot of factors, like processing, vs flavor. it's known that artificial sweeteners can elicit insulin responses despite not being a digestible sugar, I've heard studies showing that "Tasting" in the gut can perceive the sweetness.
Does a cooked steak and a raw steak actually show different values when measured with a calorimeter?
their chosen dishes also seem to conflate a lot of factors, like processing, vs flavor. it's known that artificial sweeteners can elicit insulin responses despite not being a digestible sugar, I've heard studies showing that "Tasting" in the gut can perceive the sweetness.