The Harvard Gazette

Rachel Carmody

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Daniel Lieberman.

Studying COVID-19 in real time

Across a range of disciplines, from medicine to history, biology to business, the crisis has become a living part of the curriculum

Campus|

DateApril 28, 2020April 28, 2020

Professor Rachel Carmody

You are what you eat — and how you cook it

Research suggests gut microbes adapt quickly to changes in diet and preparation, particularly in starchy vegetables

Health|

DateOctober 2, 2019October 3, 2019

Though earlier studies had examined how cooking affects specific aspects of the digestive process, surprisingly, none had examined whether cooking affected the overall energy value of meat, said Rachel Carmody, a Ph.D. candidate in the Department of Human Evolutionary Biology at Harvard’s Graduate School of Arts and Sciences.

Why cooking counts

Study finds an increase in energy from meat, suggesting key role in evolution

Health|

DateNovember 7, 2011May 2, 2019