Sponge
Like cnidarians (jellyfish, etc.) and ctenophores (comb jellies), and unlike all other known metazoans, sponges' bodies consist of a non-living jelly-like mass (mesoglea) sandwiched between two main layers of cells. Cnidarians and ctenophores have simple nervous systems, and their cell layers are bound by internal connections and by being mounted on a basement membrane (thin fibrous mat, also known as "basal lamina"). Sponges have no nervous systems, their middle jelly-like layers have large and varied populations of cells, and some types of cells in their outer layers may move into the middle layer and change their functions.
Jellyfish as food
In China, some species of jellyfish in the Rhizostomae order caught in coastal areas have been utilized as a source of food and ingredient in Chinese cuisine for over 1,700 years. Cannonball jellyfish ("Stomolophus meleagris") and jelly blubber ("Catostylus mosaicus") are edible species of jellyfish. When live, the cannonball jellyfish contains toxins that can cause cardiac problems in animals (including humans). "Rhopilema esculentum" and "Rhopilema hispidium" are edible jellyfish, and are the most common ones consumed in China, Japan and Korea. Additional edible jellyfish species include "Aurelia aurita", "C. orsini", "Dactylometra pacifica", "Hispidium spp.", "Lobonema smithi", "Lobonemoides gracilis" and Nomura's jellyfish ("Stomolophus nomuria"). Desalted ready-to-use jellyfish are low in calories and contain hardly any fat, about 5% protein and 95% water. They do not have much flavor, and may be used to add additional texture and mouthfeel to various dishes. In some areas of Asia, jellyfish is "associated with easing bone and muscle pain."