GLYCATION CAN DAMAGE YOUR DNA AND AGE YOU PREMATURELY.
COOKING METHODS CAN IMPACT GLYCATION.
HIGH TEMPERATURE COOKING CAN MAKE GLYCATION AND ACCELERATED
AGING.
COOKED FOOD, WHETHER IT IS PROTEIN , FAT OR CARBOHYDRATE ,WHEN EXPOSED TO HIGH TEMPERATURE (OVER 300 DEGREES) CHEMICAL CHANGES OCCUR THAT INFLICT DAMAGE TO OUR CELLS. WHEN WE EAT THOSE FOOD. TOXIC COMPOUNDS FORM.
PROSTATE CANCER IS INCREASED BY 50% IN MEN WHO CONSUME 1.5 SERVINGS OR MORE OF PROCESSED MEAT OR ONE SERVING OR MORE OF GRILLED OR WELL COOKED RED MEAT
EXAMPLE OF GLYCATION PRODUCTS;
GRILLED BEEF HAS 6,674 OF GLYCATION PRODUCTS (HIGH)
PAN FRIED BEEF HAS 9,052 GLYCATION PRODUCTS (TOXIC)
BROILED BEEF HOT DOG HAS 10, 143 GP (MORE TOXIC)
BACON HAS 11,905 GP.
PEOPLE WHO CONSUMED LOW TEMPERATURE COOKED DIET LOST WEIGHT.
OVERCOOKED FOODS PRODUCE A SUBSTANCE CALLED METHYLGLYOXAL WHICH STIMULATES ABDOMINAL OBESITY. THIS COMPOUND IS A TYPE OF ADVNCED GLYCATION END PRODUCT WHEN FOOD IS COOKED WITH DRY HEAT. .
GLYCATION IS REDUCED IN BOILED CHICKEN VERSUS BROILED CHICKEN.
THE USE OF ACIDIC MARINADES SUCH AS LEMON JUICE AND VINEGAR BEFORE COOKING ALSO LIMITS GLYCATION.
THUS IT IS BEST NOT TO EAT FOODS COOKED AT HIGH TEMPERATURE LIKE FRENCH FRIES, HAMBURGERS, POTATO CHIPS , FRIED FOOD AND MOST SNACKS.
CARNOSINE AND BENFOTIAMINE INHIBIT GLYCATION REACTIONS IN THE BODY.
ADDITIONAL FOODS TO STAY AWAY:
ROAST BEEF, BEEF STEAK, CHICKEN BREAST BREADED, CHICKEN DARK MEAT BROILED, OR ROASTED, TURKEY BURGER, PORK CHOP, SAUSAGE, TOFU SAUTEED,
BIG MAC, CHICKEN MCGRILL, DOUBLE QUARTER POUNDER, FILET-O-FISH, PIZZA (THIN CRUST)CHEESE SANDWICH MELTEDOR TOASTED
ALL OTHER FOODS , VEGETABLES, DRINKS AND FRUIT HAVE NO GLYCATION. PRODUCTS.
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