Chopping and sautéing aren’t just steps in a recipe, they can fundamentally alter the chemical properties of the foods we eat and the ways our bodies respond to nutrients. Join Harvard University’s Rachel Carmody on a journey behind the chemistry of cooking, the effect it has had on human evolution, and why nutritional information on food labels only tell part of the story. This SciCafe took place at the Museum on March 6, 2019. To listen to the full talk, download the Science@AMNH podcast on iTunes, Soundcloud, or wherever you get your podcasts. Or click here: https://goo.gl/CYfKJw For information about upcoming events at the Museum, visit amnh.org/calendar. #Raw #Diet #Calories #Nutrition #Cooking #FoodScience #Health SciCafe: The Raw Truth About Cooking and related activities are generously supported by the Science Education Partnership Award (SEPA) program of the National Institutes of Health (NIH). This SciCafe event is presented in collaboration with The Leakey Foundation. *** Subscribe to our channel: null. Check out our full video catalog: null Facebook: ‪http://fb.com/naturalhistory ‬‬‬‬‬‬‬‬‬‬‬‬‬‬ Twitter: ‪http://twitter.com/amnh ‬‬‬‬‬‬‬‬‬‬‬‬‬‬ Tumblr: ‪http://amnhnyc.tumblr.com/‬‬‬‬‬‬‬‬‬‬‬‬‬‬ Instagram: ‪http://instagram.com/amnh‬‬‬‬‬‬‬‬‬‬‬‬‬‬ This video and all media incorporated herein (including text, images, and audio) are the property of the American Museum of Natural History or its licensors, all rights reserved. The Museum has made this video available for your personal, educational use. You may not use this video, or any part of it, for commercial purposes, nor may you reproduce, distribute, publish, prepare derivative works from, or publicly display it without the prior written consent of the Museum. © American Museum of Natural History, New York, NY