This is a Risky Way of Cooking
Did you know that cooking meat and other foods at too high of a temperature is actually dangerous? When you cook at high temperatures you can actually create byproducts called advanced glycation end products (AGEs). These end products form in foods that have been exposed to high temperatures during processes like grilling, frying, or toasting. Having high levels of AGEs have been known to cause:
- Inflammation
- Arthritis
- Oxidative stress
- High risk for heart disease
- High risk for type 2 diabetes
- High risk for kidney failure
- High risk for Alzheimer’s
So what’s the fix? Try using different cooking methods when possible. Avoid using dry high heat and try other methods like stewing, boiling, poaching, and steaming. Cooking with moist heat at lower temperatures is the best way to keep AGE formation low. If you have to use dry heat, then try cooking at a lower temperature for a longer period of time. When it comes to AGE’s, remember that low heat equals the healthiest meat!
