The effects of cooking on our food - a review of the current research

Dr Sally Moorcroft's Podcast

Join Kate, Nathalie and Jane, our Registered Nutritional Therapists at NCIFM to discuss the effects of cooking on our food. They will delve into the research; highlighting the complexities (and flaws of the current research). The toxic by products of cooking will be discussed including COP's and Acrylamides, and how levels can vary across different cooking methods, timings and temperatures. We will also delve into the best ways to cook individual foods such as oily fish and potatoes.

Listen on Spotify