A US company, located in Albuquerque NM, is also in the final stages of developing a non-invasive AGE sensing device: http://www.veralight.com/ See also this site: http://www.diabetesincontrol.com/index.php item #4 for more information. I find it interesting that @ impaired fasting glucose levels, tissue AGE levels are a more accurate predictor of onset of diabetes than a fasting BG!

Does boiling count as a high temperature method of cooking? Would boiling be the only method to cook food? David's Response: This is an important question, KC. The article says, "AGE content in 250 human foods has been quantified for comparative purposes. High-temperature cooking (e.g., broiling, grilling, frying, roasting) significantly increases AGE levels, while cooking foods under lower temperature, for shorter times, and with higher water content (e.g., boiling, steaming) allows smaller AGE increases." I also wondered about slow cookers (Crockpots) and pressure cookers, so I asked Teresia Goldberg, MS, RD, CDE, the research dietitian who works
 with
 Dr. Vlassara. I was surprised by Ms. Goldberg's reply,"We have not tested foods prepared in crockpots or in pressure
 cookers.
 However, from the data we do have we know that time is also a factor in
 AGE
 generation. The longer cooking time would be expected to increase AGE
 content. Pressure cooking does reduce cooking time, but pressure also
 changes protein conformations and may promote more rapid AGE formation."