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I read somewhere that by cooking food in clay pots, people increase the...um...
我在某個地方看到過，通過在陶土罐中烹煮食物，人們會增加......
well, they made food easier to digest, something about making the nutritional components of foods more accessible?
食物會更好消化，和更容易獲得食物中的營養成分有關？
That’s definitely true as far as many nutrients are concerned, but some nutrients, like vitamin C, are destroyed by cooking.
在很多營養學家看來，這絕對沒錯，但是一些營養成分，比如維他命C在烹煮后會受到破壞。
But the ancient Arctic people ate a diet that consisted almost entirely of raw or only minimally cooked meat and fish or shellfish.
但是古時候北極人的食譜幾乎完全由生的，或者稍微烹煮過的肉類、魚類或貝類組成。
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.
我有一次在電視上看到過，一個紀錄片，講的是那種食譜有多么健康，它提供了人們所需的所有營養物質之類的。
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?
我猜那也包括維他命C，但是說到這我不理解的是：他們究竟為什么烹煮他們的食物呢？
Ah, here’s where we need to look beyond obvious factors and consider things like culinary preferences.
啊，在這個問題上，我們需要越過顯而易見的因素，想一想像烹調偏好這樣的事情。
Although the diet of ancient Arctic people mainly consisted of raw and minimally cooked food, it was carefully prepared.
雖然古北極人的食譜主要由生的和最低程度烹煮過的食物組成，但它是經過仔細處理的。
It was based on an interplay of contrasts, um, different temperatures, or hard and soft textures.
它是以巨大差異的相互作用為基礎的，比如不同的溫度，或者軟硬的質地。
