Andrew Huberman· PhD
So what happens is that the materials of the tissue, and in the case of meat, it's mostly protein and fat, those macromolecules, large molecules that are too big for our senses to register, get broken apart.
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
So what happens is that the materials of the tissue, and in the case of meat, it's mostly protein and fat, those macromolecules, large molecules that are too big for our senses to register, get broken apart.
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So the terrific thing about the application of heat to foods in general is that the heat takes the materials, of which the food is made, and rearranges them. And in many cases, breaks molecules down into smaller molecules that we can actually detect with our senses of taste and smell.
One of the things about cooking that's most important is that cooking will take those macromolecules and break down enough of them to produce small molecules that we can detect with our senses of taste and smell, and enjoy simply for that reason.