you'd likely shed a few pounds. and that's not all. some of our favourite tastes are linked to by-products of cooking that are bad, bad, bad for us. when food is cooked, especially at high temperatures, by-products can form that pose a threat to health. among the most notorious are heterocyclic amines
(hcas), polycyclic aromatic hydrocarbons (pahs), advanced glycation end-products (ages) and acrylamide. let's see what's cooking. ani's raw food essentials: durian ani phyo, raw food author february , my love for this strange, spiked, aromatic fruit took me on a journey across the globe to bali, indonesia...
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