Ontology highlight
ABSTRACT:
SUBMITTER: Carmody RN
PROVIDER: S-EPMC3228431 | biostudies-literature | 2011 Nov
REPOSITORIES: biostudies-literature
Carmody Rachel N RN Weintraub Gil S GS Wrangham Richard W RW
Proceedings of the National Academy of Sciences of the United States of America 20111107 48
Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Her ...[more]