barbwirehouse
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https://en.wikipedia.org/wiki/Advanced_ ... nd-product
http://www.sciencedaily.com/releases/20 ... 094144.htm
http://anti-inflammatoryremarks.blogspo ... s.html?m=1[3]
http://inhumanexperiment.blogspot.com.a ... foods.html
In human nutrition and biology, advanced glycation end products, known as AGEs, are substances that can be a factor in the development or worsening of many degenerative diseases, such as diabetes, atherosclerosis, chronic renal failure, and Alzheimer's disease.
Dietary AGEs (dAGEs) can be present in some foods (particularly meat, also butter and some vegetable products), and can form in food during cooking, particularly in dry cooking such as frying, roasting and baking, far less so in boiling, stewing, steaming and microwaving.
http://www.sciencedaily.com/releases/20 ... 094144.htm
They cooked 549 foods by different methods and measured the AGE content of the cooked food. They found that the higher the cooking temperature, the higher the AGE content. For example, 100 grams of raw beef had 707 kU of AGEs, but 100 grams of roast beef had 6071 kU.
http://anti-inflammatoryremarks.blogspo ... s.html?m=1[3]
An example would be a raw chicken breast, if you boil it, you will increase the AGEs about 50%, microwaving increases AGEs two-fold, broiling increases AGEs eight-fold, and frying will multiply AGEs ten-fold.
http://inhumanexperiment.blogspot.com.a ... foods.html