The Surprising Link Between Food, Cooking Methods, and Aging & Heart Disease
Advanced Glycation End Products (AGEs) are formed in the body when fat and protein combine with sugar, and are also created when certain foods are cooked at high temperatures. Excessive AGEs have been linked to skin aging, inflammation, cardiovascular disease, and liver dysfunction. High-fat foods, processed meats, fried foods, and highly processed sugary foods are high in AGEs, while fruits, vegetables, and whole grains are low in AGEs. Cooking methods that brown foods, such as barbecuing, grilling, frying, and toasting, increase the production of AGEs. Balancing the intake of foods with AGEs is important for overall health.
