Slow Down Aging By Cooking With This Juice…
2 April 2011
Whatever you put in your pan for dinner tonight, make sure you add a few squeezes of this: lemon juice. A new study shows that marinating meats in lemon juice – or vinegar – can help greatly reduce the production of harmful compounds linked to aging and chronic disease.
Cooking Compounds
All foods — but especially ones derived from animals – contain varying levels of compounds called advanced glycation end products (AGEs). These compounds are known to cause inflammation and may open the door to faster aging. Cooking – especially high-heat methods – increases formation of AGEs. But now new research suggests that marinating foods in an acidic, low-pH liquid – like lemon juice or vinegar – may help slow that formation down significantly. AGEs in beef were cut in half after marinating for an hour – but shorter amounts of time may help, too.
How AGEs Age
Meats and full-fat cheeses contain the most AGEs, followed by fish and eggs – although even fruit, vegetables and whole grains may contain small amounts. Marinating your food is one way to minimise AGEs. Another option: Cook over low, moist heat. Boiling, poaching, steaming, and stewing are all great choices.
Source: Realage.com
Whatever you put in your pan for dinner tonight, make sure you add a few squeezes of this: lemon juice. A new study shows that marinating meats in lemon juice – or vinegar – can help greatly reduce the production of harmful compounds linked to aging and chronic disease.
Cooking Compounds
All foods — but especially ones derived from animals – contain varying levels of compounds called advanced glycation end products (AGEs). These compounds are known to cause inflammation and may open the door to faster aging. Cooking – especially high-heat methods – increases formation of AGEs. But now new research suggests that marinating foods in an acidic, low-pH liquid – like lemon juice or vinegar – may help slow that formation down significantly. AGEs in beef were cut in half after marinating for an hour – but shorter amounts of time may help, too.
How AGEs Age
Meats and full-fat cheeses contain the most AGEs, followed by fish and eggs – although even fruit, vegetables and whole grains may contain small amounts. Marinating your food is one way to minimise AGEs. Another option: Cook over low, moist heat. Boiling, poaching, steaming, and stewing are all great choices.
Source: Realage.com
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