Although most Americans are now pretty well versed in the ways being overweight cholesterol, and high blood pressure can affect their overall health, a recent survey by the A.G.E. Foundation (Advanced Glycation Endproducts) found that only 11% seemed to realize that cooking foods at high temperatures can actually cause damage to the internal organs and accelerate the aging process when eaten too often.
Glycation refers to the binding of protein and sugar molecules caused by sautéing, barbecuing and toasting foods, Not only does it contribute to the aging process, it can also lead to the formation of cataracts, particularly in diabetics.
As a result, The A.G.E. Foundation suggests limiting the amount of marinated meat, as well as cooking it longer at lower temperatures. They also recommend, adding more water and acid such as lemon or lime based marinades as well as vinegar, which “ can cut AGEs by half.”
Other foods considered to be low in AGEs include whole grain products , and brightly colored veggies and fruits. In fact items such as blueberries, comelian cherries, olives and noni are contain natural elements called iridoids (a natural compound produced by plants to protect them from infection by microorganisms), which can lower AGE levels.
Pharmaceutical companies also use them in analgesic, anti-inflammatory, antimutagenic, antispasmodic, antitumor, antiviral, immunomodulator, and purgative medicines.