I dunno, the healthiness of a food is not identical to the sum of the healthiness of its ingredients if you separate those ingredients out in a centrifuge. I think the “palatability” of food is partly related to how physically easy it is to break down (with both teeth and digestive tract). Hardness-to-break-down is potentially related to how many calories your digestive tract uses in digesting it, how quickly it delivers its nutrients, and how much you actually wind up eating.
(Very much not an expert. I think “a food is more than the sum of its ingredients” is discussed in a Michael Pollan book.)
I dunno, the healthiness of a food is not identical to the sum of the healthiness of its ingredients if you separate those ingredients out in a centrifuge. I think the “palatability” of food is partly related to how physically easy it is to break down (with both teeth and digestive tract). Hardness-to-break-down is potentially related to how many calories your digestive tract uses in digesting it, how quickly it delivers its nutrients, and how much you actually wind up eating.
(Very much not an expert. I think “a food is more than the sum of its ingredients” is discussed in a Michael Pollan book.)