Yes… boiling the abiotic energy in food melts it, but the hydrochloric acid (yes, hydrochloric acid! How cool is that?) in our stomachs is just like, "Cool, I'll let you right on by."
#17 She means how some of the fatty oils leak out of food when it cooks. That's why the pan is greasy after. Take bacon grease for example, that's a lot of calories that are no longer in the bacon.
It just goes to show that common sense isn't necessarily a genetic trait, or that common.
I hope she is not super impressionable and believes everything she reads or hears, although it's looking like it.