Eat More Raw Food,Less Fried Food, No Burned Food

摘要

LSU AgCenter food scientist Jack Losso wants to help people eat better so they can be healthier. Losso, who directs the Chronic Degenerative Disease Prevention Laboratory in the School of Nutrition and Food Sciences, has so much to say about the topicthat he's written a 425-page book "The Maillard Reaction Reconsidered: Cooking and Eating for Health." It's available in hardback and as an e-book for a Kindle. A soft cover version will be coming out in the summer of 2016.