Health, aging also depends on the method of cooking - The Daily

years know that it is useful to monitor parameters such as blood pressure , cholesterol, blood sugar and body mass index. But more recently, another factor has emerged in all its importance: glycation and so-called advanced glycation end-products , (AGE), molecules that are formed when sugar, excessively present in the body, binds to other molecules by altering the functionality. If AGEs are in excess over time can lead to serious damage and an acceleration of the processes of aging . A marker of glycation is the glycated hemoglobin, parameter traditionally used in diabetic patients but useful as a test of the levels of glycation also in healthy subjects.

Into addition to those produced in our bodies when sugars are in excess, AGE can also be ingested through the foods because they develop on the surface of the food when cooked to extreme t emperatures.

Into the United States, in an attempt to educate people on the effects of glycation, the AGE Foundation, recently presented the results of his survey on American eating habits and ‘ impact of cooking methods on aging.

Into According to the survey, 76% of Americans knows that eating junk food can accelerate aging. 32% cited the way the food is cooked as impactor on aging, but only 11% indicated cooking of foods at high temperatures as harmful.

“It ‘s important for people limit the amount of food on the grill or even toasted,” said Michelle Davenport, board member of the AGE Foundation. “We found – continues Davenport – that when cooking at higher temperatures more AGEs are formed in the food. So our advice is to cook at low temperature for a longer period of time especially foods such as meat. “Into The survey also showed that when people eat junk food, fried foods or sugary foods, they are more concerned about the impact on the weight that the harmful effect on the internal organs.

According to the AGE Foundation, the key to the reduction of glycation is to lower the cooking temperature, prolonging the time and incorporating more water in the preparation of foods. Cooking methods, water-based (for example steamed) drastically reduce the AGE.

Into addition to reduce glycation is important to integrate fruit in the diet , vegetables and whole grains.