I don’t care if you disrespect me because I’ve got a Ph.D... that’s irrelevant. It’s not an issue of "I’ve heard it, so it must be true", it’s an issue of how the body processes food... there is certainly a role for enzymes in food preservation and the development of flavours in certain foods, like cured meats, but once it gets to the stomach, it doesn’t really matter.
Certainly I’m aware that breakdown of cell walls/connective tissue can make food easier to digest (one of the main reasons why people on a raw food diet lose weight is because the body has a tough time with cellulose and a lot of the protein in that plant doesn’t actually get digested). That is not the case with most meat, especially shellfish, which lack connective tissue in general.
Point me to a study showing that an enzyme in the food itself makes a difference in the nutritional content post-consumption and I’ll stand corrected, otherwise we’ll agree to disagree.
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Dozens of reviews and mostly 5 stars...
http://www.foodnetwork.com/recipes/alton-brown/steamed-alaskan
-king-crab-claws-recipe/reviews/index.html
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Aren’t king crab legs usually precooked when they are bought?
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I am pretty sure they are always pre-cooked.
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http://www.photochopz.com/gallery/data/500/gaythreadsimmons.jp
g
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What, do you want a video on youtube of a frantic live lobster being killed, you sick bastard?
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You seem to know a lot of stuff. On the other hand, you are probably drunk right now, and I applaud that also!
Be It Proposed That: The stomach is a simplified isolate processing mechanism, it did not evolve for millions of years in lock-step with the freely available materials natural to the Earth environment... yeah sorry but microwave ovens did not predate early humans. You and I are a piece of planet-proprietary protoplasm native here like everyone else. we have no idea how complex and interdependent that relationship is. Bonehead drug company hubris notwithstanding.
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I don’t work for a drug company, BTW, I just happen to know what I’m talking about. I’m done responding; you seem to want the last word pretty badly, so have it.
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Sorry didn’t mean that about you specifically. I meant generally the drug company/food industry notion that isolated compounds should work exactly as they would as naturally occurring - and this despite millions of years to engineer the naturally occurring material, and our species along with it, presumably each adapted to the other.
Take enriched bread for example: remove all the ’whole’ properties & then pump in a bunch of supplementary ones - it’s a weird thinking around food that tries to break it down to numbers. The only good ’numbers’ are the profits, I guess.
So I was making fun of that more than arguing for the last word with you because I am no PhD! 
And it is intriguing that we are part of the biological systems of this planet, as an open discussion of that, of how the food industry is now so artificial, and of what global crises we may be facing a few short decades from now.
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Just to put a thread that’s gone way off-topic even more off-topic: humans are naturally not "perfectly" adapted to their environment. It is civilisation, and therefore also control over nature in some way, that extends human life expectancy significantly. A positive example of an "isolated compound" added to food that comes to my mind immediately is iodised salt.
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