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Just what does cooking do to foodstuffs? First it tends to destroy certain amino acids. Pasteurization or cooking destroys the enzymes in foods. The next effect of cooking is to destroy in part if not wholly the oxidizable factors in foods, that is, cooking "burns" the food factors that the body ordinarily oxidizes. It is high time we carefully review

Read the full journal — Volume 29 · Issue 4 (Winter 2005)