: The"chemical cooking is very similar to the what happens in your stomach with hydrochloric acid. The "denaturing is not the same as what happens  with  heat.  Acetic  acid is naturally produced in  the krebs cycle,  metabolizing glucose.  The bacteria that can survive in a acidic environment  are relatively benign.

I have a whole pond full of Mosquito fish. Its hard to get many with a scoop net as the get wary rather quickly.  I could make a small trap and get almost unlimited quantities. The seem to be the only fish in the pond. The largest are only 75 mm. If they weigh 10 grams I'd be surprised! That's 50 to the lb The females are loaded with eggs.  Maybe  I will try eating a few.  I like the idea of "disinfecting" them  with vinegar or lemon juice.  They are very soft, but I think I would clean them first.  I don't want  to eat shit 

John

Well, just think about what happens when that fish hits the hydrochloric acid of your stomach.  Just a bit stronger than lemon juice.  So, enjoy ceviche!

Except half the time 

That would be a good experiment. The more saturated the better concerning oxidation and free radicals but I think those who cook their food should be especially concerned.

http://www.second-opinions.co.uk/temperature-of-oils.html
https://www.westonaprice.org/knowyourfats/skinny.html

I'm just speaking mathematically. You have two options, you don't know which one is correct, so you do both. Well if one is still correct and the other is incorrect then you're still wrong half of the time. If you choose to do only one of them then you have a 50% chance to either be right all of the time or wrong all of the time.