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ADVANCED GLYCATION END PRODUCTS

Eating browned foods may cause heart attacks, strokes and nerve damage. Diabetics suffer a very high incidence of nerve, artery and kidney damage because high blood sugar levels cause sugar to attach to protein and form advanced glycation products. The frightening new news is that eating foods with these advanced glycation products raises blood and tissue levels and increases nerve damage. Cooking with water prevents sugars from binding to proteins. Cooking without water causes sugars to combine with proteins to form these advanced glycation products. So, baking, roasting and broiling cause the advanced glycation products to form, while boiling and steaming do not.

According to these findings, browned foods, such as cookies, bread crust, browned or broiled meats and even roasted coffee beans may increase nerve damage, particularly in diabetics who are unusually susceptible to nerve damage. On the other hand, since steamed, simmered or boiled vegetables, whole grains, beans and fruits are made prepared water, they do not contain significant amounts of advanced glycation products. This is just one more reason why you should eat your fruits, vegetables whole grains and beans -- fresh, steamed or cooked in water.

Helen Vlassara, at the Picower Institute for Medical Research in Manhasset, N.Y. presented to the annual meeting of the American Diabetes Association in San Francisco June, 1996.

Checked 8/9/05

August 27th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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