> Advanced glycation end products (AGEs) are harmful compounds that are formed when protein or fat combine with sugar in the bloodstream. This process is called glycation
> AGEs accumulate naturally as you age and are created when certain foods are cooked at high temperatures.
> Yet, when you consume too many AGEs — or too many form spontaneously — your body can’t keep up with eliminating them. Thus, they accumulate. [...] high levels have been linked to the development of many diseases, including diabetes, heart disease, kidney failure, and Alzheimer’s, as well as premature aging
> Some modern foods contain relatively high amounts of AGEs. This is mostly due to popular methods of cooking that expose food to dry heat. These include barbecuing, grilling, roasting, baking, frying, sautéing, broiling, searing, and toasting
> Foods highest in AGEs include meat (especially red meat), certain cheeses, fried eggs, butter, cream cheese, margarine, mayonnaise, oils, and nuts. Fried foods and highly processed products also contain high levels.
> The most effective way to reduce your intake of AGEs is to choose healthier cooking methods. Rather than using dry, high heat for cooking, try stewing, poaching, boiling, and steaming. Cooking with moist heat, at lower temperatures, and for shorter periods, all help keep AGE formation low.
> In addition, cooking meat with acidic ingredients, such as vinegar, tomato juice, or lemon juice, can reduce AGE production by up to 50%. Cooking over ceramic surfaces — rather than directly on metal — can also reduce AGE production. Slow cookers are thought to be one of the healthiest ways to cook food.
That's all true, and there is more. There are two kinds of exogenous AGEs: crosslinking and non-crosslinking. Crosslinking AGEs cause permanent damage via irreversible crosslinks. Non-crosslinking AGEs cause temporary damage and inflammation, although this may be an oversimplification, as the immune system has a memory. A list of AGE levels in foods is at https://libera-nutrition.github.io/food-ages/ . In addition, there also are endogenous AGEs which form in the body.
> Advanced glycation end products (AGEs) are harmful compounds that are formed when protein or fat combine with sugar in the bloodstream. This process is called glycation
> AGEs accumulate naturally as you age and are created when certain foods are cooked at high temperatures.
> Yet, when you consume too many AGEs — or too many form spontaneously — your body can’t keep up with eliminating them. Thus, they accumulate. [...] high levels have been linked to the development of many diseases, including diabetes, heart disease, kidney failure, and Alzheimer’s, as well as premature aging
> Some modern foods contain relatively high amounts of AGEs. This is mostly due to popular methods of cooking that expose food to dry heat. These include barbecuing, grilling, roasting, baking, frying, sautéing, broiling, searing, and toasting
> Foods highest in AGEs include meat (especially red meat), certain cheeses, fried eggs, butter, cream cheese, margarine, mayonnaise, oils, and nuts. Fried foods and highly processed products also contain high levels.
> The most effective way to reduce your intake of AGEs is to choose healthier cooking methods. Rather than using dry, high heat for cooking, try stewing, poaching, boiling, and steaming. Cooking with moist heat, at lower temperatures, and for shorter periods, all help keep AGE formation low.
> In addition, cooking meat with acidic ingredients, such as vinegar, tomato juice, or lemon juice, can reduce AGE production by up to 50%. Cooking over ceramic surfaces — rather than directly on metal — can also reduce AGE production. Slow cookers are thought to be one of the healthiest ways to cook food.