SciCafe: The Raw Truth About Cooking with Rachel Carmody

Chopping and sauteeing aren’t just steps in a recipe, they can fundamentally alter the chemical properties of the foods we eat and the ways our bodies respond to nutrients. Join Harvard University’s Rachel Carmody on a journey behind the chemistry of cooking, the effect it has had on human evolution, and why nutritional information on food labels only tell part of the story. 

Listen to the full talk, including Q&A on the Science@AMNH podcast.