Cook on low flame to keep Alzheimer’s away
Research suggests that eating food cooked at high temperatures increases the risk of Alzheimer’s disease. When food is stored for long time, such as in the case of hard cheese, it increases the content of advanced glycation end products (AGE’s), a group of compounds that increase the risk of various chronic diseases. It was found that mice kept on Western diet had high levels of AGE’s in their brains together with deposits of beta-amy-loid proteins, a component of the plaques characteristic of Alzheimer’s disease. For the study, researchers cooked 549 foods by different methods and measured the AGE content of the food. They found that the higher the cooking temperature , the higher the AGE content. They also concluded that meat made the highest contribution of AGE’s, followed by vegetable oils, cheese and fish.