Basically, she recommends that we cook meat at as low a temperature and for as short a time as we can safely do. And especially to use water.
“Make sure you have a lot of water in your mixture – make sure you are either steaming, stewing, or boiling.”
What about cooking in a Crock-Pot? Fine, she replied, as long as it’s not more than an hour.
Pressure cooker? The same thing. Both maintain the water in the dish.
A rice cooker? “That’s fine too.”
A microwave? “In fact, it is one of the worst we have found so far,” she replied. “It concentrates the heat at the center of the food. Use it for liquids, soups, and so forth but never for cooking.”
Please note that this contradicts a student of AGEs that I quoted in one of my previous articles. Karen LaVine strongly agrees with Dr. Vlassara. “I haven’t had one around for several years,” she just wrote me.
Finally, I asked Dr. Vlassara about a preventative for AGEs that I take myself, benfotiamine. Aside from diet, is taking benfotiamine the best thing we can do?
“ I believe that it’s good,” she replied. “Whether it is going to prevent disease or ameliorate it, we do not know. Taking medications without changing our dietary habits are not very likely to work. I recommend that in your writing to say to combine the two things. That would be my best bet.”
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