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3/12/09 12:46 A

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Great information, thanks.

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Water is very important for us. We may, and I do, require more than the 8 glasses a day. The link goes to a water calculator I use to see what I need for my current weight. Mt requirement has dropped 9 ounces due to weight loss. Yipee!

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VONCHUK's Photo VONCHUK Posts: 67
3/11/09 2:44 P

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The AGEs formed in cooking result in cross links that are too large for absorption through the stomach walls and are not of much concern. So you can enjoy your carmelized onions and well done meat. The problem AGEs are formed in the body when blood sugars come into contact with free amino groups of proteins. The solution does seem to be vitamin B supplements and antioxidants as well as avoiding too much sugar. A reference site in planer english is

Edited by: VONCHUK at: 3/11/2009 (14:47)
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GAYEMC's Photo GAYEMC Posts: 25,848
3/11/09 11:48 A

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Interesting information. I love carmelized onions. Good thing I'm not a big meat eater.

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3/11/09 11:18 A

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Thanks for sharing that info.

Would a crock pot fall under the prolonged cooking category? Or is that just for high heat and browning?

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MCWOOD66's Photo MCWOOD66 Posts: 126
3/11/09 10:50 A

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Good Stuff!

For those watching carbs as well, cooked vegetables have a higher sugar content than raw.

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GOING2LOSENOW's Photo GOING2LOSENOW SparkPoints: (82,897)
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3/11/09 10:44 A

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Before you cook that chicken breast to a perfect golden brown or caramelize those onions to add to your favorite dish, you may want to heed the latest research.
Browning your food – the cooking term is “caramelizing” – occurs when sugar molecules attach to protein.

Though your taste buds are enjoying the party, the rest of your body is paying the price.

When the sugar attaches to the protein, a series of other reactions occur called glycation that causes proteins to stick together. When proteins stick together, it is called “cross linking”. The official term for these cross-linked proteins is Advanced Glycation End products, or AGEs.1

When these “sticky proteins,” or AGEs, build up, that’s when the real trouble begins. These AGEs can gather in any number of tissues in the body, and the basic result is that the tissue gets “stiffer”. When tissues get stiffer, they don’t work as they should.

AGEs have been associated with a number of diseases such as diabetes, cardiovascular disease, metabolic syndrome, arthritis, Alzheimer’s disease, and cancer.2

Preventing the build up of AGEs may be an important factor in preventing many age-related diseases. Here are a few things you can do:

Avoid a diet heavy in foods that have been heated for prolonged periods of time, particularly meats, fats, and broiled foods.3 That doesn’t mean you shouldn’t eat quality meat, just don’t overcook and prevent browning if possible. Cooking with water prevents caramelizing – like steaming or boiling.
AGEs can be inhaled through cigarette smoke.4 As if you needed another reason to quit!
Here are some supplements that have been shown to slow down AGE formation:
Carnosine – An excellent overall antioxidant, carnosine has been shown to prevent cross linking.5 Carnosine levels drop dramatically when we age, so supplementation is a good idea, 100 – 200mg a day.
Pyridoxine (vitamin B6) – Has been shown to reduce AGE formation. Vitamin B6 is also a good antioxidant and helps with metabolism of carbohydrates. 300-500 mg a day.
Thiamine (vitamin B1) – Another good substance to slow down AGE formation. An important part of carbohydrate metabolism, vitamin B1 is also known to reduce the risk of cardiovascular disease. 1.5 mg a day.
An important note, high blood sugar levels can greatly increase cross linking and AGEs. So avoid a high sugar diet, or your sweet tooth may cost you more than an extra trip to the dentist.

To Your Good Health,


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