The AGE-less Way: A New Way to Look at Diet and Health
AGEs make food taste great, but if you follow The Age-Less Way you will find that you do not need all of them for your food to taste delicious. Even less than half of the usual amount is enough. And, it is far healthier for you and for your family.
This Program focuses on a few easy principles. But these only work if used and practiced always, whether you eat at home, at the work place or on vacation:
1. Learn which foods are high in AGEs so you can avoid them
2. Learn to choose cooking methods that prevent the formation of new AGEs while you cook
3. Learn about cooking ingredients and cooking surfaces that slow down or prevent formation of AGEs
The AGE-less Way works at the source of the problem – the harmful substances in food, it does away with harmful AGEs – not useful nutrients – by simply changing the way foods, especially meats and all animal products, are cooked. The composition and the amounts of nutrients (carbohydrates, fats, or proteins) are the main focus of every other dietary guide.
The principal message of The AGE-less Way is the following: Application of dry heat to food, as during grilling, broiling, searing or frying, generates a large amount of AGEs. Consequently, methods that use lower heat or lots of moisture (water) as in stewing, poaching or steaming are far preferable.
Note 1: AGEs form at most temperatures, and in most foods, not only red meat. Many confuse the term “use of heat” with “extreme heat conditions” often applied to grilled meats. This process is known to generate carcinogenic substances in charred meats. It is not yet certain if AGEs are also carcinogenic. But don’t be fooled – AGEs are a lot more abundant than just in “charred” meat.
Note 2: many believe if they take anti-oxidants they can make up for all problems with food oxidants. Don’t buy this: whatever anti-oxidant capacity is not exhausted during heating will be used up by AGEs.