How To Reduce Advanced Glycation End Products (AGEs)
AGEs (sometimes called mycotoxins) are harmful to the body and are associated with increased cardiovascular diseases, inflammation and diabetes incidences.
What Is Advanced Glycation End Products (AGEs)?
Advanced Glycation End Products (AGEs) are organic molecules formed when some protein (especially from meat or meat products) that have been cooked in very high temperatures,(over 300 degrees) combined with sugar or fat in the bloodstream. The process is known as glycation, and it can result in oxidant stress and dysfunction in cells.
AGEs can also form in some other foods that are grilled, fried, baked or toasted. I have heard some jibes about toast bread not being good, but I really do not pay serious attention to it.
A recent study shows that when certain foods are cooked at this excessively high temperature, chemical changes occur that damage our cells. This is true for all foods, fats, carbohydrates, and proteins. There is a danger in eating over-cooked foods. You can reduce the level of AGEs by cutting down on grilled, fried, broiled or microwaved foods.
