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I can think of two other examples where locals have somehow determined ways to make food safer or more nutricious. Native American maize nixtamilization, and the African practice of cooking and rinsing casava root to remove toxins come to mind.

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“rinsing casava root to remove toxins”

I always wonder how many died before they figured it out. Same with the fugu fish in Japan.

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Sounds like vacation week coming up.