“If your summer plans include a backyard barbeque, you could get burned – and not just by the sun. You probably know that grilling produces cancer-causing heterocyclic amines (HCAs), but did you know that foods cooked at high temperatures are loaded with harmful chemicals called advanced glycation end products (AGEs)?
…AGEs form when proteins react with sugars during cooking, and the higher the temperature and the longer the cooking time, the greater the number of AGEs. AGEs accelerate the aging process by interfering with cell function. And it doesn’t take years to see the damage. A study of diabetics found that eating a diet high in AGEs for six weeks increased blood levels of inflammatory compounds linked to cardiovascular disease and diabetic complications by 28 percent and raised harmful LDL cholesterol by 32 percent.
Following a low-AGE diet for six weeks reduced inflammatory markers by 40 percent and LDL cholesterol by 33 percent. Similar trends were seen for blood pressure and blood sugar levels. To protect yourself from AGE-related damage, prepare foods by steaming, boiling, poaching, and lightly sautéing rather than broiling, microwaving, and deep frying. And see Drwhitaker.com for marinades that will reduce HCAs and add a safe sizzle to your backyard barbecue.” (Proc Natl Acad Sci USA 2002; 99:15596-601)
~Health and Healing
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