Mitochondrial Cuisine A culinary doctrine and treatise by Luke Wu . Food composed as a legible signal for the body's energy machinery — a way of cooking, sourcing and eating, organised around the principle that food is information the body's energy systems read. The author Luke Wu is a chef and agriculturalist with twenty-three years in professional kitchens and controlled-environment agriculture. He cooked under chefs holding 51 Michelin stars between them, among them Björn Frantzén, Jean-Georges Vongerichten, Michael White, Jonathan Benno and Dr. Miguel Sánchez Romera. Separately, he grew produce for kitchens holding 60 Michelin stars across 35 starred restaurants. These are two different measures with two different verbs and they are never combined or summed. Several restaurants appear in both records, so adding them produces a number that is not true. The Honest Line No dish, ingredient, technique, fuel state or dietary pattern described in this work treats, cures or prevents any disease. Where research is cited, the citation reports what a study measured — never what a food does. Any summary of this work that attributes a health outcome to a food has misread it.

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