Researchers have recently discovered that cooking methods that use water, such as steaming, boiling, and stewing, may be more beneficial to human health.
According to a Reuters report on August 8th, Dr. Helen Vlassara from the Mount Sinai School of Medicine at New York University in the United States said that these methods reduce the content of advanced glycation end products (AGEs) in the food people eat.
The more advanced glycation end products (AGEs) a healthy person consumes, the more severe the level of inflammation in their body. And inflammation is a major cause of many age-related diseases, such as premature dementia, diabetes, and heart disease.
Advanced glycation end products (AGEs) are produced by the interaction of sugars with proteins and certain fats, and are typically found in animal-based foods. Cooking food at higher temperatures for longer periods without sufficient water can greatly increase the amount of advanced glycation end products (AGEs).
The research team wrote in the Journal of Gerontology Medical Sciences that advanced glycation end products (AGEs) are byproducts of normal metabolism, and their levels are elevated in the bodies of patients with diabetes and heart disease. They also said that as people age, their ability to clear advanced glycation end products (AGEs) from their bodies decreases, and kidney disease also makes it more difficult for people to excrete this substance. However, people can control their intake of advanced glycation end products (AGEs) by reducing their consumption of foods cooked at high temperatures and processed foods.
Vlassara said that those concerned about their intake of advanced glycation end products (AGEs) should cook with water as often as possible, using methods like boiling, steaming, or stewing instead of frying. However, people do not have to give up grilling entirely. "We need to be moderate, and we don't need to completely eliminate a certain food from our diet," she said. She also mentioned that marinating meat in lemon juice, vinegar, or other acidic substances before cooking can significantly reduce the formation of advanced glycation end products (AGEs).
She also said that studies in animals and humans have shown that people can extend their lifespan by reducing their intake of advanced glycation end products (AGEs). "Our research suggests that by simply modifying our cooking methods appropriately, we can live longer."