纪录片《熟食造就了人类吗》 第35期：糖分的能量（在线收听）

The deeper the red in the liquid,

液体显现的红色越深

the greater the amount of sugars released in the gut.

表示马铃薯在内脏中释放的糖分越多

When we cook the potato, we get a lot more of that sugar,

当我们将马铃薯烹煮后 会得到更多的糖分

a lot more of that energy release

也会得到更多的能量

during the digestive process.

这些都是在消化过程中获取的

That's down to the cooking.

这都是因为烹煮的原因

Cooking allows us to digest food easily,

烹煮使我们能更容易地消化食物

releasing huge amounts of energy into the bloodstream to power the body.

向血液中释放大量能量 以维持身体的正常运转

But to understand exactly how this happens,

为了弄明白这到底是怎样发生的

we need to take a closer look at the structure of food itself.

我们需要更细致的观察食物的自身结构

Food scientist Doctor Kathy Groves

食品科学家凯西·格罗夫斯博士

investigates what happens to food at the microscopic level when it's cooked.

从显微水平上研究食物被烹煮熟后的变化

She places a piece of raw potato under a microscope

她将一片生马铃薯置于显微镜下

and starts to heat it.

然后开始加热

What we can see here is that we have starch grains, which are raw

我们首先可以观察到生马铃薯中的淀粉粒

and as we heat them,

当我们开始加热它们

they're swelling up hugely and

它们大面积地膨胀开来

the molecules are breaking up

淀粉粒中的分子也开始分解

inside the starch grains, allowing the starch to be released

淀粉就从中分离开来

from the grain, aiding digestion later.

促进我们消化