Are you eating an AGEless diet? There are compounds in some food groups that can negatively affect your health. Cooking can bring some of these compounds to the surface.
AGEs (advanced glycation end products) are common compounds that form inside your body and the food you consume. These compounds form when sugar bonds with proteins or lipids without enzymatic regulation. The proteins and fats in the body don’t behave properly when AGEs are formed.
AGEs impact chronic illness. Reducing the intake of these compounds may improve and preserve health.
Listen as Dr. Helen Vlassara joins Dr. Mike Smith to discuss how AGEs alter the body and how to navigate them.
For Dr. Vlassara's book, visit www.squareonepublishers.com.
Selected Podcast
Adopt an AGEless Diet
Featuring:
Helen Vlassara, MD
Helen Vlassara, MD, is the former Director of the Diabetes and Aging Division at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products. Her work has been recognized by the American Diabetes Association and the National Institute on Aging.