Slow-cooked == healthy?

An interesting study claims that cooking food high in fat, protein, and/or sugars slowly will cause the food to be less toxic by generating fewer "advanced glycation end products", to use the technical terminology.

However, my personal observation is this may also cause the food to be lower in (if I may also use a technical term) "flavor".

Posted by Dan on November 12, 2002 at 01:51 PM | TrackBack