Title: 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)
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 026641012X
ISBN 13: 9780266410126
Binding: HRD
Condition: New
Weight: 348 grams

About this title

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.

Ideal for readers of nutrition history and cooking science, this edition explains why cooking changes matter, without overpromising outcomes.

"About this title" may belong to another edition of this title.

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