From raw to cooked

The heat is very important in the kitchen. It was in prehistory that man began to warm up the food, and therefore to bring about changes in the substances of the foods. It breaks down or oxidizes proteins and many other molecules. And it initiates chemical reactions within the food. This results in a change in flavors and, in some cases, the dissolution of duden toxins in the raw food. It’s true that heat isn’t always used for cooking, but even products that are created without heating are often heated before they are eaten.