It seems there is an emerging thought regarding not only what we eat but how our food is prepared.
Advanced glycation end products (AGEs) contain inflammatory compounds and oxidants which seem to play a role in cardiovascular disease. AGEs occur during normal metabolism but unfortunately our modern day way to cooking food such as frying, grilling, roasting,
searing and the high heated preparation of our convenience foods all play a part.
So far research indicates that it is beneficial to have a diet low in AGE as this may lower inflammatory levels and have a positive role to play in cardiovascular disease.
Dietary intake of AGE can be reduced by avoiding foods such as full-fat cheese, meats and highly processed foods and increasing fish, grains, low-fat milk and it’s products, fruits and vegetables.
Traditional cooking methods such as poaching, boiling, stewing and steaming along with a lower cooking temperature and slower cooking can all make a substantial difference to dietary AGE levels.