Today we return to Examine.com and a summary of a recent 2-week randomized crossover trial where the researchers explored different cooking methods as the link between advanced glycation end products (AGEs) and detrimental health outcomes.
We’ve known for ages that high temperature, and especially prolonged exposure to high temperatures while cooking food, especially protein, creates AGEs, and this study adds to this growing mountain of evidence. So, I chose to write this article to spread awareness among those who have not yet read up on this important subject.
Quick Summary And My Additions
In this 2-week randomized crossover trial in 20 participants with no known health conditions, cooking methods using identical ingredients affected the levels of advanced glycation end products (AGEs) in the body.
My notes:
Foods high in fats and proteins are more likely to develop Advanced Glycation End-products (AGEs) when cooked at high temperatures. This is known as the Maillard reaction where available carbohydrates, as in sugars (glucose and fructose) combine with amino acids and/or lipids (fat) and form AGEs. Carbohydrates themselves do not transform into AGEs, they are simply the catalyst, the villain that corrupts everything else and turns them into AGEs.
According to the available literature, foods like grilled, broiled, roasted, fried or baked meats, any deep-fried food, and any processed food that have been processed by heat (especially processed meats including hot dogs and bacon that have added sugars) are the foods with the highest content of AGEs before consumption.
Within the body, AGEs cause oxidative stress and cell damage, which increases the risk of many diseases including diabetes and heart disease, while also contributing to premature aging. This is very similar to the damage that elevated levels of blood glucose from carbohydrates do to all soft tissues and organs.
The formation of AGEs is influenced by factors such as nutrient composition, humidity, pH, temperature, duration of heat, and trace metals. Dry-heat cooking methods, such as grilling, roasting, searing, frying, or baking, generally increase AGE formation compared to moist-heat methods like steaming, poaching, stewing, or boiling.
Now, what they do not tell you is that this glycation also happens inside the body every time you consume carbohydrates and your blood glucose is elevated above normal levels while in the presence of proteins and/or fats, as in after a typical meal. This is yet another reason why carbohydrates are so incredibly bad and toxic for humans. If you have a “workout shake” of protein and carbohydrates, a lot of the protein will be damaged by the rise in blood glucose from the carbohydrates, forming advanced glycation end products that will damage your tissues just as much as the increased glucose will damage your soft tissue and organs. It’s a double impact of damage. And I bet your “nutrition” or “fitness” coach did not tell you this.
Same is true if you have a meal high in carbohydrates and fat, or even a “balanced” meal of carbohydrates, protein and fat, as the elevated blood glucose from carbohydrates will react with any available protein (amino acids) and fats (lipids.)
And if you only consume carbohydrates, as in the extremely retarded “sugar diet,” you will still have a lot of glycation as your body releases both amino acids and lipids into your bloodstream as they are needed. And to add to this, fructose is even more reactive than glucose and will form even more AGE’s in your body — so make sure to stay away from stupid juices, fruits, plain sugar (sucrose) and especially foods with high-fructose corn syrup, agave nectar and similar man-made death bringers.
Note: The sugar diet is one of the latest psy-ops planted by disinformation agents to deceive people into losing weight by simply consuming sugars and literally destroying their bodies and organs in the process by both glycation and the toxicity of elevated blood glucose, cutting years off their lifespan. Only retards and evil shills pushes this garbage.
So, the only way to avoid glycation and the damaging AGEs is to remove all sources of carbohydrates from the diet and to follow our natural species-appropriate carnivore diet, while cooking your food as little as possible. Simple, logical, and common sense. Now, let’s see what they found in their study.
Key study details
“The researchers provided the same foods to the participants for both conditions, but the cooking methods differed. The participants pan fried or grilled the food for the high-AGEs diet and steamed or boiled the food for the low-AGEs diet.”
It’s very interesting to note that the meals they served were extremely unhealthy. The study diet consisted of a granola breakfast, a bread-based meal, a home-cooked meal, and snacks.
Granola is simply sugars and so is the ultimate slave food they call bread. Unfortunately, reading the full paper, the researchers did not include more information about the meals or snacks. However, since this was about cooking methods, the extra glycation, as in AGEs, will come from cooking, not from the extremely unhealthy choices of food and what happens inside the body (the glycation from all the carbohydrates.)
“Serum AGEs were higher after the high-AGEs diet than after the low-AGEs diet.”
Yes, obviously, as we already know that high-temperature cooking creates AGEs in the food even before it is consumed.
Examine.com’s take
“AGEs are of interest because there’s evidence that high AGEs diets can worsen some cardiometabolic risk factors, such as inflammation. Therefore, finding ways to reduce AGEs intake could help protect against chronic diseases.”
While cooking methods are of some importance, educating people of the chemical reaction of glycation inside our bodies is much more important. However, that will never happen as that would destroy the whole Food Industry that relies on cheap and toxic plant-based garbage filled with carbohydrates, seed oils, and chemicals. So, instead, they focus on cooking to mislead people about AGEs.
With that being said, many of us who have rediscovered our true humanity and returned to our species-appropriate, species-specific natural human diet need to take notice. Humans are obligate hyper carnivores and when healthy and undamaged, our stomach acid has a low pH of 1.5, lower than wolves and almost as low as vultures. This means that we are made to consume raw meat and even scavenge old fallen prey.
This is one of the larger obstacles in our modern society where we have been brainwashed with cooking and certain dogmas about specific foods and what is “deemed” as normal, palatable and appetizing. As a coach, I have to slowly introduce the right kind of foods and then tell my clients to cook it as little and as gently as they can while still finding it palatable and enjoyable to consume — and from there, slowly work on reducing cooking as much as possible. While raw is by far superior, it can never be for everyone due to the conditioning and damage we have done to our bodies in the past. But with that being said. Never use high heat when cooking and try your best to cook your meat as little as possible. Not only because of AGEs but the fact that heat also destroys nutrients and as moisture and juices leaves the meat, so do most of the minerals and electrolytes. So, again, cook at low heat and as minimally as possible. Your body and your health will thank you.
If you need help with any kind of health problems or transitioning from your current way of eating to our natural species-appropriate, species-specific way of eating, I’m available for both coaching and consultation.
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