Just in case you needed one more reason to adopt a more healthful diet based on fruits, vegetables, legumes and whole grains, you have it. AGEs (short for advanced glycation end products) are derived mostly from animal products and fatty foods subjected to high temperatures. These potentially harmful chemicals may increase the risk and/or speed the progression of a wide variety of diseases including cancer, diabetes and heart disease.Take a look at the chart on this page. Note how many animal foods are higher in AGEs and especially the ones that were prepared with high-temperature cooking methods like grilling, broiling and frying. AGEs kU/100 caloriesProtein:Broiled beef 2609Boiled beef 57Broiled tuna 2833Roasted tuna 333Chicken breast raw 636Chicken breast boiled 688Chicken breast microwaved 938Chicken breast pan fried 2773Chicken breast broiled 3625Chicken breast roasted 3750Bacon microwave 1579Broiled hot dog 7467Roasted trout 1313Broiled salmon 700Fats:Butter 3732Cream cheese 3086Margarine 2434Olive oil 1364Mayonnaise 1343Peanut butter 1252Roasted almonds 1119Carbohydrates:French fries, fast food 486Beans 143Pasta 143Apple 26Carrots 25Sweet potato 9Rice 8Bread 7Oatmeal 2Banana 1Corn 1Boiled potato 15 Easy Ways to Avoid AGEs:1) Eat more fruits and vegetables2) Eat more whole grains3) Cut back on fatty foods and fatty meats, especially ones prepared with high temperatures from cooking methods like broiling, grilling and deep-frying.4) Use a moist-heat cooking method like steaming, baking/braising with liquid or poaching.5) Cook with less fat.These are all tips you would use to follow a more healthful diet, too!Who should beware of AGEs?Everyone who wants to be more healthy and avoid heart disease, diabetes, diabetes-related complications and certain cancers.If you have any of these diseases already, it is mportant to cut down the amount of potentially harmful chemicals from cooking meat and animal fats with very high temperatures.In most cases these are the same foods you already need to limit to lower body weight and improve cardiovascular disease risk factors.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
Don?t Add AGEs?to Your Food!
Just in case you needed one more reason to adopt a more healthful diet based on fruits, vegetables, legumes and whole grains, you have it. AGEs (short for advanced glycation end products) are derived mostly from animal products and fatty foods subjected to high temperatures. These potentially harmful chemicals may increase the risk and/or speed the progression of a wide variety of diseases including cancer, diabetes and heart disease.Take a look at the chart on this page. Note how many animal foods are higher in AGEs and especially the ones that were prepared with high-temperature cooking methods like grilling, broiling and frying. AGEs kU/100 caloriesProtein:Broiled beef 2609Boiled beef 57Broiled tuna 2833Roasted tuna 333Chicken breast raw 636Chicken breast boiled 688Chicken breast microwaved 938Chicken breast pan fried 2773Chicken breast broiled 3625Chicken breast roasted 3750Bacon microwave 1579Broiled hot dog 7467Roasted trout 1313Broiled salmon 700Fats:Butter 3732Cream cheese 3086Margarine 2434Olive oil 1364Mayonnaise 1343Peanut butter 1252Roasted almonds 1119Carbohydrates:French fries, fast food 486Beans 143Pasta 143Apple 26Carrots 25Sweet potato 9Rice 8Bread 7Oatmeal 2Banana 1Corn 1Boiled potato 15 Easy Ways to Avoid AGEs:1) Eat more fruits and vegetables2) Eat more whole grains3) Cut back on fatty foods and fatty meats, especially ones prepared with high temperatures from cooking methods like broiling, grilling and deep-frying.4) Use a moist-heat cooking method like steaming, baking/braising with liquid or poaching.5) Cook with less fat.These are all tips you would use to follow a more healthful diet, too!Who should beware of AGEs?Everyone who wants to be more healthy and avoid heart disease, diabetes, diabetes-related complications and certain cancers.If you have any of these diseases already, it is mportant to cut down the amount of potentially harmful chemicals from cooking meat and animal fats with very high temperatures.In most cases these are the same foods you already need to limit to lower body weight and improve cardiovascular disease risk factors.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
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Eating Better At Home