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.
In 2010, Drs. Uribarri Vlassara and others released an important paper that lists the AGE content of many common foods that LivingTheCRWay members include in their diet. You can find more here: A Practical Guide to Reduction of AGE in the Diet.
Drs. Uribarri and Vlasarra followed their paper with a book on managing Advanced Glycation Endproducts (AGE) The Age-Less Way
An important question is how much AGE is contained in “healthy” foods like canned salmon, which lots of LivingTheCRWay members eat? That is one of the questions we will ask Dr. Uribarri at his expert teleconference on Sunday, March 2,at 5:00 pm (ET). Here’s another: Fructose is highly linked to AGE formation. How much fructose intake daily is safe before dangerous AGE deposits show up?
Even if you do a perfect job of limiting AGE in your diet, it still accumulates in your body and is related to rate of aging. Dr. Uribarri and colleagues have developed a way of measuring this, which we will ask about on the teleconference.
Another important area of specialty is Dr. Uribarri’s research on reducing phosphorous intake for optimizing heart health.
LivingTheCRWay holds teleconferences with world leading experts, every couple of weeks. Health is precious, and we want to have the world’s best advice on how to make the most of it. If extending healthspan is important to you, become part of LivingTheCRWay.com community.
Leave a Reply