Steak recipe: add fire, not too much.
We all remember Kevin Hall’s classic paper comparing whole foods to their ultra-processed counterparts (UPF) in an ad lib context. Tl;dr: when relatively controlled for macro- and micro-nutrients, people ate more UPF when offered similar quantities. And we’re not talking Frito’s vs. maize (the only ingredient in Frito’s is corn); it was more like apples vs. applesauce.
What’s worse… besides eating more quantitatively, you may even be harvesting calories more efficiently. Ie, it’s double fattening. Also included, some other interesting effects of cooking/processing on nutrient bioavailability/accessibility. In no logical order :) </p>
Some examples…
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