Beware Of AGEs
Advanced Glycation-End products, or AGEs, are a group of compounds in the body as a byproduct of normal metabolism.
However, new evidence is mounting that excess AGEs promote oxidation and inflammation, leading to or worsening chronic health problems like heart disease, Type II diabetes, kidney and Alzheimer’s disease. AGEs even contribute to the ageing process. Until recently, scientists disregarded AGEs in food because it was believed the body absorbed very few of the compounds.
Newer research, however, shows we absorb far more than previously thought. Excess AGE levels typically result from the diet and are dependent on food choices and cooking methods.
Learn how to work on your harmonic curves with our Bums and Tums article!
Enjoy fruits, vegetables and whole grains
These are naturally low in AGEs, whilst animal foods are a significant contributor of dietary AGEs.
Rich in acidic compounds like wine, vinegar or citrus juice. Acids inhibit the formation of AGEs.
Cook low and slow
A scrambled egg cooked over medium-low heat contains half the AGEs of the same egg prepared over high heat.
Steam, stew, poach and braise…
…meats instead of grilling, roasting, broiling or frying. Poaching or steaming chicken cuts AGEs by 75 percent compared to roasting, grilling or broiling.
Cook at home
Heavily processed foods contain more AGEs than whole and minimally processed foods, and cooking from scratch gives greater control over how meals are prepared.