Advanced Glycation End Products (AGE’s) and Plant Based Cooking

This picture illustrates roasted nuts

Cooking methods matter. There is growing evidence regarding the role of AGE’s (Advanced Glycation End Products) and neurodegenerative processes like vascular dementia and age-related diseases such as diabetes, hypertension, hyperlipidemia, kidney disease and cancer.

What is an AGE? When high fat and high protein foods are exposed to temperatures above 250 degrees fahrenheit, glycotoxins are created. Glycotoxins are the result of a protein molecule binding abnormally to a glucose (sugar) molecule and causing oxidative stress and inflammation in the body. The highest levels are found in broiled, roasted, fried and barbequed meat, but AGE’s also occur when plant based foods high in fat and protein (nuts, seeds and soy products like tofu) are roasted, toasted, browned or broiled.

This being said, it’s always best to eat nuts and seeds in the raw. Roasted almonds and other nuts, soy beans and sunflower and other seeds are pretty tasty but the health consequences are not worth it.

Example of what you don’t want to do. The tofu was cooked over high heat causing the browning effect and thus formation of AGE’s.

Author: DIANA ZATT

Hi everyone! It's no secret. I'm pretty addicted to eating clean and leading a healthy lifestyle. I am a registered nurse and chronic condition educator (diabetes, heart failure, hypertension, obesity & COPD). Nothing excites me more, personally and professionally, then helping others take control of their health. It really is a passion of mine. That's why I created this blog! When I am not in the kitchen creating healthy eats or digging through scientific literature, I enjoy hiking, biking, gardening and spending time with hubby Dennis. Oh and I am a mother to a loud mouthed parrot named Pickles, a 20 year old black cat named Charlie and about 50,000 honey bees.

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