斯坦福大学教授Harold McGee博士在Huberman Lab节目中分享了他对食物化学和烹饪科学的见解。他探讨了烹饪方法、厨具和温度如何改变食物的味道，以及如何改善营养吸收。McGee博士还讨论了个体生物学、遗传和文化背景如何影响我们的口味偏好。从烹饪技巧到饮食习惯，本次讨论为我们提供了实用的工具，帮助我们更深入地理解食物，并提升对饮食体验的欣赏。

🍳 烹饪方法与风味：McGee博士解释了烹饪方法、厨具类型和温度对食物和饮料风味的影响。他强调了这些因素如何通过化学反应改变食物的质地、味道和营养成分。

👅 个体口味偏好：文章深入探讨了个人生物学、遗传和文化背景如何塑造我们的口味偏好。例如，有些人是“超级味觉者”，对苦味更敏感，而其他人可能对特定食物有不同的耐受性。

🧂 食材与烹饪技巧：McGee博士讨论了盐在烹饪中的作用，以及如何利用盐来增强食物的味道。此外，他还分享了减少切洋葱时流泪等实用技巧，以及如何通过浸泡豆类来减少胀气。

☕ 饮料与风味：文章还涉及了咖啡和茶的制作，以及如何通过调整水温和研磨粗细来优化咖啡的味道。对于茶，讨论了单宁酸、茶的生长环境以及茶与餐点的搭配。

🌱 食物与健康：节目探讨了全食物与加工食品的区别，以及食物对健康的影响。McGee博士还提到了发酵食品和肠道微生物群，以及它们在饮食中的重要性。

Dr. Harold McGee, PhD, is a Stanford University professor and renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you’re a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking.

Read the episode show notes at hubermanlab.com.

Thank you to our sponsors

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Timestamps

00:00:00 Harold McGee

00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques

00:09:59 Sponsors: Eight Sleep & Our Place

00:13:33 Cooking, Food & Heat, Taste & Smell

00:22:10 Umami, Savory Tastes, Braising & Meat

00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food

00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers

00:43:56 Salt, Baseline & Shifting Taste Preferences

00:47:18 Sponsors: AG1 & Mateina

00:50:07 Whole vs Processed Foods, Taste & Enjoyment

00:53:37 Brewing Coffee, Water Temperature, Grind Size

01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols

01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet?

01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions

01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods

01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs

01:21:57 Sponsor: Function

01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer

01:26:11 Human History of Alcohol & Chocolate

01:29:25 Wine Expense vs Taste, Wine Knowledge

01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling

01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods

01:50:42 Personal Journey, Astronomy, Poetry & Food

01:54:55 Beans & Gas, Tool: Soaking Beans

01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions

02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese

02:04:46 John Keats Poetry, To Autumn; Acknowledgements

02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter

Disclaimer & Disclosures

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