Cooley, Brad wrote:

> I have been meaning to research this more thoroughly since Geoffrey keeps 
> making this point re AGEs and cooked meat.  I understand that the damage 
> from AGEs is from glycation occuring within the body due to high blood glucose 
> levels, not from dietary consumption.  I did find a reference that ~ 30% of 
> AGEs consumed pass through the gut into the bloodstream, but am still 
> skeptical whether this would have a negative effect on a heatlhy person (ie, 
> the internal environment mitigates any potential damage).
> 
> I suspect this is more raw propaganda.  Unless you cook meat at a high 
> temperature (how high I wonder?) with sugar, I do not think that AGEs can 
> form.  I know nothing about ALEs.

I recall an article on this in the Life Extension Foundation Magazine 
and when looking for an URL.  The temperature they recommend not to 
exceed is 250 degrees F.  However, water boils at 212 degrees F so that 
might be the real magic number.  The article also gave some 
recommendations for eating out and some supplements that counteract AGEs 
and ALEs.

Guard Your Precious Proteins Against Premature Aging
http://www.lef.org/magazine/mag2008/apr2008_Guard-Your-Proteins-Against-Premature-Aging_01.htm

Some quotes:

"The result is the formation of toxic substances known as AGEs—advanced 
glycation end products—and ALEs—advanced lipoxidation end products."

"Glycotoxin levels increase dramatically in people who have elevated 
blood glucose levels because these noxious substances thrive in 
high-glucose environments. Thus, glycotoxins are especially prevalent in 
individuals who have metabolic syndrome, predia-betes, or diabetes. 
Sites in the body that are especially susceptible to the accumulation of 
glycotoxins include the renal glomerulus (in the kidney), the retina 
(the membrane at the back of the eye that helps you see), and important 
blood vessels like the coronary arteries (the arteries that supply blood 
to the heart). We also know that glycotoxins play a significant role in 
causing chronic diseases that are associated with underlying 
inflammation, such as heart disease and neuropathy."

"A key factor in the formation of food-derived glycotoxins is 
temperature. Foods high in protein and fat (such as animal products like 
beef, pork, poultry, fish, seafood, and lamb) as well as foods high in 
fructose that are cooked, heated, or processed at high temperatures are 
loaded with glycotoxins. High-temperature cooking methods should be used 
sparingly—certainly not every day and only a few times a week if 
possible. Instead, preparing food at temperatures less than 250°F 
minimizes the formation of dietary glycotoxins. Such methods use liquids 
and lower cooking temperatures and include poaching, steaming, braising, 
stewing, and slow cooking (as in a crockpot cooker)."

"Be on the lookout for foods that are broiled, barbecued, grilled, 
fried, or oven roasted—these cooking methods use high temperatures and 
dry cooking conditions, which generate high levels of dietary 
glycotoxins. Here’s a quick comparison of different cooking methods and 
the resulting glycotoxin content of some common foods."

-- 

Steve - [log in to unmask]

"The Problem with Socialism is that eventually you
run out of Other People's Money." --Margaret Thatcher

"Mistrust of Government is the Bedrock of American Patriotism"

Take World's Smallest Political Quiz at
http://www.theadvocates.org/quiz.html