Tag Archives: A Practical Guide to Reduction of AGE in the Diet.

Advanced Glycation Endproducts in Food – Teleconference on What to do about it

We first became aware of Advanced Glycation Endproducts (AGE) through the work of Jaime Uribarri and Helen Vlasarra They researched methods of food preparation – considering broiling, frying, roasting, boiling and how they affect AGE content of various foods. They also looked at the tendency of various carbohydrates, proteins, and fats for their AGE-forming potential.… read more