Toxic chemicals produced when foods are cooked in certain ways encourage oxidation and inflammation in the body, increasing the risk of cardiovascular disease and other chronic conditions, according to a study conducted by researchers from the Mount Sinai School of Medicine and published in the Journal of Clinical Endocrinology and Metabolism.
Advanced Glycation End Products (AGEs), produced when food is fried, grilled, dried, smoked or pasteurized, have been linked to increased oxidation and inflammation in the body. These conditions are well-established risk factors for a number of chronic conditions such as cardiovascular disease, diabetes, Alzheimer's disease and other age-related health problems. Read more...
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