“Cooking Smart” is a guide to optimizing your health through improved cooking techniques. It emphasizes the profound impact that cooking methods have on retaining nutrients and minimizing harmful compounds in food. For instance, high-heat methods like frying can lead to the formation of acrylamide, while gentler methods like steaming are better for preserving water-soluble vitamins. The book draws from nutrition science and food chemistry to offer practical, evidence-based advice.
The book systematically explores various cooking methods, including boiling, steaming, frying, roasting, and slow cooking. Each section analyzes the chemical reactions that occur and provides recommendations for healthier food preparation. What sets “Cooking Smart” apart is its approach to connect nutrition science with practical advice, enabling readers to modify their cooking habits for better health and fitness.
The book begins with the core principles of nutrient retention and the reduction of harmful compounds, then progresses to examining specific cooking methods. This book empowers you to make informed decisions in the kitchen, cook smarter, and eat healthier by understanding the science behind food preparation.
