Cooking can involve chemical reactions that make our food smell and taste better. During the cooking process, the Maillard reaction is partially responsible for creating the flavor and color of grilled and seared foods. The Maillard reaction has also been linked to chronic degenerative diseases such as cancer, cardiovascular disease, and Alzheimer?s disease. Exploring this link, this book also elaborates on dietary risk factors for chronic degenerative diseases as well as dietary factors to help prevent them.