AGE, Advanced Glycation Endproducts, are important to anyone who wants to slow aging. Research indicates that as we get older, AGE accumulates in our skin and other organs like the kidneys and heart. AGE predicts kidney failure and risk of a heart attack.
So we have spent years studying how to reduce AGE in the diet. That’s why we were especially pleased to meet with Dr. Jaime Uribarri, one of the world’s leading experts on AGE. We went to Mt. Sinai School of Medicine and Health Sciences Center to meet Dr. Uribarri in the Department of Medicine, Renal Division, where he works. The studies by Drs. Uribarri, Helen Vlasarra and their colleagues, have greatly influenced the low AGE cooking procedures in Living the CR Way suggestions as well as food selections.
The meeting with Dr. Uribarri was fun. He showed us a device that can measure the accumulation of AGE in the skin by using autofluorescence. One of his colleagues who does the autofluroescence testing asked us to place our arm so that the light could check our AGE accumulation. I was fairly pleased with my results. Compared to all the subjects they have tested, my score was 8 years younger than my age. Meredith’s score caused the AGE researchers to gasp: she scored 13 years younger than her age.
Besides following a low GI, low calorie diet and cooking methods that reduce AGE, Meredith takes special care to remove parts of food which have high AGE accumulation. For example, the crust on sprouted grain bread are the part of the slice that has more AGE than any other. So she removes the crust, which pays off in the low AGE accumulation in her skin.
To find out more about AGE and how to prevent it, log in to LivingTheCRWay.com (click here to become a free member) and search on these titles:
A practical guide to reduction of age in the diet
Cooking methods- microwave in particular
Protein and AGE formation
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