Question

(a) The term 'raw gut has become​

Answer 1

Explanation:

It was a challenge unlike any other the chef-turned-graduate student had faced: Vayu Maini Rekdal had to create a menu where every ingredient could be eaten either raw or cooked. No pickling was allowed, nor fermented toppings like soy sauce or miso. Nothing could be processed in any way, so things like tofu were out. And the more sweet potatoes he could serve up, the better.

“It was extremely challenging,” said Mr. Rekdal, a chemistry graduate student at Harvard.

Rising to the occasion, Mr. Rekdal concocted chia seed breakfast puddings that could be cooked or chilled. He made raw and cooked pea-sweet potato-tahini patties. And for three days, eight volunteers dined on the unusual menu, providing stool samples to assist in research that could eventually help illuminate the evolution of the human microbiome.