Overcooking is Detrimental for the Blood Vessels

High-temperature broiling, grilling, or frying can be deleterious for the cardiovascular system, a study shows. It increases toxins called advanced glycogen endproducts (AGEs) which are associated with inflammation and oxidative stress. AGEs tend to build up in the body with age, leading to a higher risk of cardiovascular disease. These AGEs are released into the body when the food is eaten, and may lead to inflammation and disease over time.

Instead, boiling or steaming foods will prevent the food from cooking at too hot a temperature, and preserve most of the nutrients.

Preliminary studies suggest that cutting one’s AGE intake in half could possibly increase one’s lifespan by reducing stress on the metabolism and organs.

26. June 2008 by Ruth Folger Weiss
Categories: Aging | Tags: , , , , | Leave a comment