Somehow this makes me think of "water activity" levels in foods, where a stabilized/preserved food might actually have a decent amount of water in it, but it's been bound up in such a way that it's not immediately bio-available for bacteria to access.
It messes with our intuition about what kind of food is before us. (Not that my intuition for things like calorie-content was ever very good to start with.)
Somehow this makes me think of "water activity" levels in foods, where a stabilized/preserved food might actually have a decent amount of water in it, but it's been bound up in such a way that it's not immediately bio-available for bacteria to access.
It messes with our intuition about what kind of food is before us. (Not that my intuition for things like calorie-content was ever very good to start with.)