Cooking makes food edible and delicious, preserves its nutritional qualities, and gives it
new flavours, fragrances and colours. It also guarantees “food safety” in terms of hygiene,
by eliminating or reducing heat-sensitive microorganisms, and in terms of nutrition
levels, enabling us to inactivate substances with potentially undesirable effects. One such
example is avidin, a biotin-binding protein substance found in egg whites that cannot be
used by our bodies but can be inactivated by cooking.
However, when it comes to cooking, food safety also depends on our actions because the choices we make in terms of cooking methods (a decision influenced by ingredients but also by personal habits, traditions, expertise and circumstantial factors – primarily the amount of time we have available) can have a positive or negative influence on the nutritional value and quality of the foods we cook.