For dere som er interesserte i litt viten, her er et nytt Radiointervju med fortfatteren av den nye boken "Catching Fire: How Cooking Made Us Human "
http://www.npr.org/templates/story/story.php?storyId=112334465Tar blant annet opp dette med at kroppen tar opp næringen fra kokt egg mye bedre enn rått egg, f.eks, pluss et par nye poenger jeg ikke hadde hørt før.
Utdrag:
In Catching Fire: How Cooking Made Us Human, primatologist Richard Wrangham argues that cooking gave early humans an advantage over other primates, leading to larger brains and more free time. Wrangham discusses his theory, and why Homo sapiens can't live on raw food alone.
Synes dette var ganske interessant:
But look, when you cook, when you process the food, it really does affect the number of calories you get into your body. And there was a wonderful little experiment on rats that just shows this so clearly, and it's a very, very simple form of processing. It's a little analogous to cooking.
This is an experiment in which rats were given their regular chow pellets in two different forms. One was the ordinary pellet, and the other was with air added. They were puffed up. It's as if you took a grain of wheat and then puffed it off into puffed wheat.
RAEBURN: No nutrients added or subtracted, just air.
Dr. WRANGHAM: That's the only thing, air. And the experimenters were very careful. They gave exactly the same number of calories as measured - you know, the same weight of food to two groups of rats. And they measured how much locomotion they expended, and it was the same. So, same number of calories, same locomotor expenditure - you'd think that they would grow at the same rates. But the ones that ate the softer food grew faster, ended up heavier and had 30 percent more body fat.
RAEBURN: It can't be true.
Dr. WRANGHAM: So they grew obese.
RAEBURN: It can't be.
(Soundbite of laughter)
RAEBURN: It can't be true.
(Soundbite of laughter)
Dr. WRANGHAM: "Well, you see, this is where the costs of digestion come in. It's so important, because they could actually show where the difference was. And the difference is this: that after a meal, the rats that ate the softer food had a lower rise in body temperature than those that ate the harder food. Their metabolic rate was lower because their bodies were working less hard, because there was less to do. They didn't have to soften their food.
And this is a wonderful little model, I think, for all sorts of examples in the human case. When we turn our beef into ground beef - just like hunters and gatherers who cook their meat and then pound it, what we're doing is making it easier for our bodies to digest the food and therefore sparing our bodies the need to waste energy, calories, on digesting the food. And the result is that the net caloric gain is greater when we eat food that has been more highly processed."
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