I was about 8 years old, when I started learning how to cook. This is something that I was inspired by my mother. She always used to cook delicious Nepali food. Preparing food can be fun; we just need a little imagination and time. Cooking is important, it improves food nutritionally and makes it easier to eat and digest. When digesting hard food we need lot of energy to consume digestion. Nathan Myhrvold proposed that in particular chemistry, cooking follow …show more content…
This enrichment is made using toxic ingredients such as metallic form of iron that can be barely absorbed and should not be ingested. Maltodextrin, disodium inosinate, disodium guanylate, modified cornstarch, textured soy protein concentrate, and carrageenan. All these are different names to hide ingredients that either contains Monosodium Glutamate or form of MSG during processing. MSG accelerate bone loss and have also been linked to migraine headaches, nausea, skin rashes, seizures and even Heart