CHEM 183 Lecture Notes - Harold Mcgee, Pressure Cooking, Benjamin Thompson

• School: McGill University
• Department: Chemistry
• Course: CHEM 183
• Professor: Joe Schwarcz

Document Summary

Health fads natural, gluten free, low fat, high fibre, etc. Fundamental of a good diet has remained the same (hunter/gatherers) Food combining fad only eat one type of food, because putting proteins & carbs together will get you fat >_> In us supermarkets, there are aisles with gluten-free foods. Choice of food should not be chosen by what"s in them. Makeup of whole foods influences how the body uses it. Ex: sugar from corn is processed differently in body versus hfcs extracted from corn in soda. Soda is main cause of obesity epidemic. Snacks aren"t the problem, it"s what you snack on. Stretching exercises protect muscles and joints from injury. Eat food, not too much, mostly plants, and incorporate physical activity into daily life. First publications of science contributions to cooking is around the 1660s. Denys papin (1681) member of royal society.