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
Tag Archives: Dr. Jaime Uribarri
Enjoying Quinoa’s Natural Flavor and Texture
We recently wrote about the importance of minimizing Advanced Glycation End products (AGE) in the diet. AGE is biological garbage that increases disease and hastens mortality. So it’s too bad when recipes that inherently healthy foods turn them into AGE-filled goo. But that’s what a recent New York Times article recommended: cooking quinoa until… read more
Advanced Glycation Endproduct Expert, Dr. Jaime Uribarri, to appear on Teleconference
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… read more