Nutrition
Steam, Roast, Raw: How cooking changes what food gives you
Nadia Wren · narrated by Juniper
2026
3h 17m$4.99
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The same carrot behaves differently steamed, roasted, or eaten raw, and so does everything else on your plate. This is a clear look at what heat actually does to food: which nutrients survive a hard roast and which need gentle steam, why raw is not automatically the healthier choice, and how to pick a cooking method that fits the meal in front of you. Grounded, curious, and genuinely useful in a kitchen.
Inside this audiobook
18 chapters
- 1A Glimpse Into the Chapters2m
- 2Introduction3m
- 3Chapter 1: The Same Carrot, Three Different Foods12m
- 4Chapter 2: What Cooking Really Does to Food15m
- 5Chapter 3: Your Gut, Your Skin, Your Hormones13m
- 6Chapter 4: Why Raw Isn't Always Kind13m
- 7Chapter 5: The Steam Habit13m
- 8Chapter 6: The Slow Roast Effect15m
- 9Chapter 7: Keeping Some Things Raw on Purpose13m
- 10Chapter 8: The Honey and Apple Cider Vinegar Trick13m
- 11Chapter 9: Fats That Love Your Skin13m
- 12Chapter 10: Fermented and Friendly12m
- 13Chapter 11: Cooking for Cycles14m
- 14Chapter 12: Building Your Steam, Roast, Raw Plate13m
- 15Chapter 13: A Week of Gentle Rhythm11m
- 16Chapter 14: When Food Isn't Enough14m
- 17Conclusion4m
- 18About the Author3m
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