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The way food is cooked may be one key to understanding aging and disease.
Chemicals called advanced glycation end-products (AGEs) are garnering more attention from scientists intent on finding ways to reverse the diabetes epidemic. AGEs occur in low amounts naturally in the body, but they also come from food.
The most popular methods of cooking today — grilling, baking, and frying — release more AGEs, and AGEs lead to more inflammation, disease, and aging. According to studies, reduce the amount of AGEs in your food can improve insulin resistance in type 2 diabetics in just a few months.
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