But why do so many of us find utter bliss in eating raw sea creatures but aren’t so inclined to chow down on uncooked birds, cows or pigs? A big part of it is gravity — or the effective lack of it in the ocean, says biophysicist Ole Mouritsen, author of Sushi: Food for the Eye, the Body and the Soul.
NPR – Sushi’s Secret: Why We Get Hooked On Raw Fish
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