AGEs And Glycation 101: Any Kind Of Cooking Is Bad, But High-Temperature Cooking Is Almost As Deadly As Carbohydrates
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 […]