Thursday, June 28, 2007

HEALTHIER COOKING

How your food is prepared affects your health.

By steaming, boiling and stewing foods and using acidic marinades on meat cooked with dry heat, people may be able to stay healthier, a New York City researcher suggests.

These strategies will reduce the amount of advanced gycation end products (AGEs), or glycotoxins that people consume with their food, says Dr Helen Vlassara of Mt Sinai School of Medicine.

With her colleagues, Vlassara has found that the more AGEs healthy people eat, the greater their levels of inflammation and oxidative stress.

“It is time that we pay more attention to these toxic substances ... because they are extremely abundant in our foods,” Vlassara said.

“They do cause inflammation and they tend to accumulate in the body. Over a long time, the constant low-grade inflammation can lead to organ damage and disease.”

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