Mike Lustgarten Posted September 8, 2020 Report Share Posted September 8, 2020 Cooking foods at temperatures higher than boiling produces advanced glycation end (AGE) products, which induce insulin resistance and inflammation, and shorten lifespan in mice. Similar data exists in humans for the effect of AGE products on insulin resistance and inflammation, and a higher dietary AGE product intake is associated with cancer in both men and women. Accordingly, reducing dietary AGE product intake may be an important strategy for improving health and increasing lifespan in people. https://www.youtube.com/watch?v=8gKFWBTpXWE&feature=youtu.be Quote Link to comment Share on other sites More sharing options...
BrianA Posted September 8, 2020 Report Share Posted September 8, 2020 Here's a table with the AGE content of many foods. Anyone have any other good links for this kind of data? I was surprised walnuts have a lot, is that from the roasting process commercial walnuts have to go through, and would raw organic type walnuts be lower in AGE content? https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/table/T1/ Quote Link to comment Share on other sites More sharing options...
Mike Lustgarten Posted September 8, 2020 Author Report Share Posted September 8, 2020 Based on the data for raw cashews and sunflower seeds for CML content, I'd expect raw walnuts to be lower when compared with roasted. Quote Link to comment Share on other sites More sharing options...
Mike41 Posted September 9, 2020 Report Share Posted September 9, 2020 Whole food, Low Fat, plant Based. It’s that simple. Don’t heat beyond boiling. Quote Link to comment Share on other sites More sharing options...
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