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 it destabilizes into brown crisps: “Just When You Thought Quinoa Couldn’t Be Crunchier.”
The article is a worthwhile read because the writer, Mark Bittman, gives background about the history of quinoa and its growing economic importance. But cooking quinoa until crisp or browned, as the article suggests, causes formation of advanced glycation endproducts (AGE), increasing risk of serious illness such as cardiovascular, kidney, and Alzheimer’s diseases.
Experts, Drs. Jaime Uribarri and Helen Vlassara indicate that cooking food at high heat with little water is a primary generator of AGE.
The crispy brown crust of the quinoa cakes is an example. Yet, many who enjoy quinoa recipes hope to reduce disease risk.
Delicious LivingTheCRWay alternatives include Quinoa Délicat: delicately steaming the quinoa with garlic powder (or freshly chopped garlic) and basil and perhaps adding fruit and walnuts after steaming the quinoa. In either case, sprinkling with fresh lemon juice adds to the fun and flavor. Shorter cooking times, lower heat, and use of steam reduce the likelihood of AGE formation.
Leave a Reply