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A growing body of research suggests that how you cook your food – not what you eat – can influence health and longevity.
The same high heat methods that give its smoky crust, its crispy skin, french fries for their coaties and cakes for their curtains have their types browned in the food.
When natural sugars react with high protein, dry heat, they create what is known as the maillard reaction, the process responsible for the rich colors, according to many sources.
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But the same reaction also produces compounds that can be harmful, including what is known as Advanced Glycation End Products (AGEs).
These compounds naturally accumulate in the body and in browned or browned foods. They have been shown in studies to be associated with muscle stiffness, inflammation and cellular dysfunction.
The sweet crack in the wall comes from a process that can create potentially dangerous compounds at high temperatures. (Stock)
“A lot of food from highly browned foods will add to the I-Oxidative and Foughmatory Stress Seal,” said Ed McCormick, a new prison-based scientist and CEO of Cape Emulsifiers, which makes natural and organic emulsifiers.
Over time, age can accumulate in the body and is linked to aging, heart disease and memory loss.
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High age levels have also been associated with diabetes, heart disease, chronic kidney disease and neurodegenerative disorders such as Alzheimer’s, according to a visual study from the German human center Forsdam-rehrucket and other studies.
Burning or burning meat at high temperatures can also create chemicals that are linked to a higher risk of cancer, according to the National Cancer Institute.
Simple marinades with lemon, vinegar or herbs can help cut harmful compounds in half. (Stock)
Foods made with batter, chicken skin, bacon and toppings tend to mold over the years, McCormick noted.
Recipes or sauces that include added sugar — such as relish or barbecue sauce — can drive levels too high, he added.
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High heat cooking methods such as grinding, filling, roasting, frying and studying can increase the age content in food up to 100-Study Study compared to the Age content under laboratory conditions. Animal-based foods tend to produce the highest levels, it has been found.
Some social media creators are improving the trend.
But many recipes avoid this process.
Water-based cooking methods such as braising, boiling, poaching and braising can help preserve nutrients and limit the formation of age, huffpost recently reported.
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Some social media creators promote the practice, often claiming benefits such as better hydration, improved cholesterol and anti-aging effects – although these claims have not been independently verified.
A recent Belgian study published in Cell Relews Medicine found that boiling and reporting the same ingredients under controlled conditions reduced levels by nearly 50%.
High heat cooking adds flavor and color, but hot methods can better protect nutrients and reduce harmful compounds. (Stock)
Mount Sinai researchers found that marinating meat in lemon juice or vinegar for one hour before cooking can cut the aging process.
They recommend low temperatures, short cooking times and covered dishes for the best results.
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Adding rich herbs and spices such as rosemary, thyme, oregano and garlic can further reduce high-temperature byproducts in cooked and baked foods, according to many studies.
“The real promise is to reduce the burden of inflammation, not turn back the clock,” McCormick said.
Water-based recipes such as writing, stewing and hunting can support healthy aging. (Stock)
He advises using Geler, a moisture-based recipe that stays around 212 degrees to help limit the maillard reaction, which occurs when temperatures climb above 300 degrees.
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McCormick also recommends using slow cookers or pressure cookers, which add moisture and help prevent excessive cracking. When grilling a large dish, you suggest pairing it with a moist side such as steamed vegetables or hidden vegetables.
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For taste, he recommends relying on aromatics, acids and umami – ingredients such as miso, mushrooms, citrus or vinegar – and, if he wishes, finishing with a short ax of texture and color.
