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You are here: Home / Archives for cooking
dementia risk

Dementia risk linked to how food is cooked

April 30, 2015 by Tim Crowe 6 Comments

Over-cooking and blackening food leads to a number of chemical changes in the food. For the first time, scientists have linked some of these chemical byproducts to the rise in age-related dementia risk. Whenever food is cooked, there are always some degree of chemical changes occurring. Many of these changes are positive as they add […]

Raw food

Are raw food claims overcooked?

February 19, 2014 by Tim Crowe 4 Comments

Eating only raw foods has emerged as a popular dietary trend. Proclaiming an emotive health message, it is enough to make you think twice before next adding heat to your food. But fear not – on the scales of health, there is little to tip the balance in either direction. Raw food advocates claim cooking […]

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Understanding NutritionNow in its fourth edition, Understanding Nutrition is the leading text used in nutrition and dietetics courses in Australia and New Zealand. As one of the coauthors, I step you through core topics such as diet planning, macronutrients, vitamins and minerals and follow this with chapters on diet and health, sports nutrition, lifespan nutrition and food safety.

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All content on Thinking Nutrition by Dr Tim Crowe is licensed under a Creative Commons Attribution 4.0 International License and can be reused with attribution