this article was terribly written. totally meandering, unorganized, rambling. I was desperately curious to understand it but it barely explained anything and went around in circles, with gratuitous jokes that just served to further delay the info.
The author successfully turned the Maillard reaction into a buzzword: long article without a clear explanation into what it does,saying the same thing over and over. This was a waste of time.
thanks, that was interesting. i'm still curious about why maillard reacted food is more nutritious/bioavailable, that article didn't seem to address that. the OP may have but i got exhausted scrolling
