"Advanced glycation end products" (AGE) is a class of toxins that have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease. They are absorbed into your body when you eat animal products cooked or processed at high temperatures.
A recent study published in the Journal of Gerontology: Medical Sciences evaluated 172 healthy men and women in two age groups - a younger group (between the ages of 18 and 45) and an older group (between the ages of 60 and 80). The researchers wanted to determine how age and diet influences the accumulation of AGE in the body.
While researchers found that AGE levels were 35 percent higher in the older group, they could be very high in young, healthy people, as well. In fact, AGE levels in some of the younger, healthy adults in this study were as high as those seen in diabetic patients.
The higher the consumption of foods rich in AGE, the higher the blood levels of AGE and CRP and other markers of inflammation... in all the study participants.
So how can you cook to AGE less?
Don't use fried, barbecued, broiled, or baked foods, especially if they contain sugar, he says. "Do use fresh, raw, steamed, stewed, poached, boiled or lightly sautéed foods."
A pressure cooker is also a quick way to reduce those AGE's
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Ginger- you answered Steve's perfectly, great job! Another componenet for lessening the long term effects of AGE's is consitent cardio vascular work and ample water intake. All my best to you G!! Doug Burns
Thank you Doug! My diabetes pal, Ginger, gives me such grief for being a runner! She calls it boring!
Plus for me running reminds me to drink ample amounts of water! When I don't run, hike or walk, I often don't hydrate as well!