Cook more often

Table 5 provides a summary of the main cooking methods and the effect they can have on the final characteristics of cooked food. Foods containing starch and protein e.g., meats, biscuits, bread, potatoes. The cooking methods that may result in the generation of undesirable compounds are frying, baking, grilling, smoking and roasting. Many foods contain proteins, such as meat, fish, eggs, vegetables, nuts and pulses. Proteins are large molecules, composed of strands of amino acids, which are linked together in specific sequences by the formation of peptide bonds.

And while Richa is an amazing cook, she used to be a software developer. Her love for food grew after a series of health issues, including one that led to brain surgery. Sprouted Kitchen now features an extensive collection of recipes, across a wide range of food categories. There is also an interesting section focusing on the equipment you …