Cooking foods at temperatures higher than boiling produces advanced glycation end (AGE) products, which induce insulin resistance and inflammation, and shorten lifespan in mice. Similar data exists in humans for the effect of dietary AGE products on insulin resistance and inflammation, and a higher dietary AGE product intake is associated […]

Crispy, brown toast and grill marks on your chicken, fish or beef both contain elevated amounts of Advanced Glycation End (AGE) Products, a group of molecules formed during high temperature cooking (greater than 250ºF; i.e. frying, grilling, roasting, baking). In a previous article (http://michaellustgarten.com/2014/07/25/advanced-glycation-end-products-theres-more-to-health-than-counting-calories-protein-fat-and-carbs/) I wrote about the adverse health […]