A New York City researacher suggests that by steaming, boiling and stewing foods and using acidic marinades on meat cooked with dry heat, people may be able to stay healthier.
These cooking methods will reduce the amount of advanced gycation end products (AGEs), or glycotoxins that people consume with their food.
“These toxins 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,” says Dr Helen Viassara of Mt Sinai School of Medicine.
Source: The Star
No comments:
Post a Comment