What’s Alzheimer’s disease got to do with the way we cook food?

I got a tip from Writing in the Making to check out this article: Food Prep May Be as Important as Ingredients Themselves.

The article discusses a new study that was published in the April issue of the Journal of Gerontology: Medical Sciences that indicates that the way we cook our foods can have more of an impact on our health than we realize.

The Mount Sinai School of Medicine study has determined that toxins known as ‘…advanced glycation end products (AGEs) are absorbed into the body through the consumption of grilled, fried, or broiled animal products, such as meats and cheeses. AGEs, which are also produced when food products are sterilized and pasteurized, have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease.‘ (MSSM Press Release)

Dr Helen Vlassara MD, senior study author, says ‘Excessive intake of fried, broiled, and grilled foods can overload the body’s natural capacity to remove AGEs…so they accumulate in our tissues, and take over the body’s own built-in defenses, pushing them toward a state of inflammation. Over time, this can precipitate disease or early aging.’ (MSSM Press Release)

The solution to reducing AGE toxicity – steam, boil, or stew. If this sounds familiar, it should. These are the same solutions recommended to help reduce trans fat intake.

Think I’ll dig out the slow cooker…