Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois (Classic Reprint) - Hardcover
Synopsis
Cooking and digestion: what happens to meat when you cook it?
This book presents a clear look at how different cooking methods affect how meat is broken down by the body. It reports on studies that compare digestion in healthy people, using both varied diets and simple diets to isolate the meat’s role.
- Learn what kinds of cooking were tested, from boiling and roasting to pan frying and broiling, and how these methods change the meat’s digestibility.
- See how researchers measured digestion by comparing nutrients in food and in feces, and how they tracked nitrogen balance in urine.
- Discover the main finding: differences among cooked meats are small overall, with fried meat digesting a bit more slowly.
- Understand how chewing and meat texture can influence how easily the proteids are digested.
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Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois (Classic Reprint)
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9780266410126
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Studies of the Effect of Different Methods of Cooking Upon the Thoroughness and Ease of Digestion of Meat at the University of Illinois (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9780266410126
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