Fried, Grilled and Pasteurized Foods Cause Degenerative Disease, Concludes New Study

Toxic chemicals produced when foods are cooked in certain ways encourage oxidation and inflammation in the body, increasing the risk of cardiovascular disease and other chronic conditions, according to a study conducted by researchers from the Mount Sinai School of Medicine and published in the Journal of Clinical Endocrinology and Metabolism.

Advanced Glycation End Products (AGEs), produced when food is fried, grilled, dried, smoked or pasteurized, have been linked to increased oxidation and inflammation in the body. These conditions are well-established risk factors for a number of chronic conditions such as cardiovascular disease, diabetes, Alzheimer's disease and other age-related health problems.

"Even though the AGEs pose a more immediate health threat to older adults, they are a similar danger for younger people, including pregnant women and children, and this needs to be addressed," researcher Helen Vlassara said. "AGEs are ubiquitous and addictive, since they provide flavor to foods. But they can be controlled through simple methods of cooking, such as keeping the heat down and the water content up in food and by avoiding pre-packaged and fast foods when possible. Doing so reduces AGE levels in the blood and helps the body restore its own defenses." Read more...

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