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October 2009 Issue

How to Avoid Cooking up Dangerous AGEs

The method of cooking that you use can definitely cause a spike in the level of advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions in foods that have been implicated in age-related diseases and diabetes. The main culprits behind the formation of AGEs are dry heat, fat content, processed foods and high temperatures.

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