By Gabor Timis

Toxic chemicals produced when foods are cooked in certain ways encourage oxidation and inflammation, 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) are harmful substances which are prevalent in Western diets, and form when foods are heated, pasteurized, dried, smoked, fried or grilled.
Once absorbed in the body, AGEs stick to tissues and oxidize them, causing inflammation which in turn can lead to disease.
Numerous animal studies have shown that oxidative stress from high oxidant levels and inflammation related to long-term exposure to AGEs increase the risk of diabetes, heart disease, kidney disease and other chronic conditions.

Researchers conducted the study on 40 healthy people who were either between the ages of 18 and 45 or over the age of 60, plus nine people who suffered from kidney disease.
Participants were assigned to eat either a regular Western diet or a diet designed to contain the same amount of calories and other nutrients but with half the AGE content. This second diet was achieved by poaching, stewing or steaming foods rather than using other cooking methods.

“What is noteworthy about our findings is that reduced AGE consumption proved to be effective in all study participants, including healthy persons and persons who have a chronic condition such as kidney disease,” researcher Helen Vlassara said.

AGEs are addictive because 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.

Also see: Daily apple reduces inflammation

Daily Apple Is Healthy

A new University of Illinois study shows the benefits of soluble fiber – found in food such as apples and nuts.
The soluble fiber of apple reduces the inflammation associated with obesity-related diseases and fortifies your immune system.

Soluble fiber causes increased production of the anti-inflammatory protein called interleukin-4.

In the experiment, laboratory mice consumed diets that were identical except that they contained either soluble or insoluble fiber. After six weeks on the diet, the animals had distinctly different responses when the scientists induced illness by introducing a substance (lipopolysaccharide) that causes the body to mimic a bacterial infection.

Two hours after lipopolysaccharide injection, the mice fed soluble fiber were only half as sick as the other group, and they recovered 50 percent sooner.

Apples, together with pears and grapes, are the fruits most affected by pesticides, so choose to buy organic apples instead.

Also see: Saturated Fat Does Not Cause Heart Disease