anti aging

I figured with the holiday season in full swing there is no better time to share an advanced cooking tip with you.

Here is a virtually unknown anti-aging cooking secret. Have you ever heard the term 'Glycation?' Glycation is a process that causes sugar to bind to collagen and ultimately cause wrinkles and deep lines in your face and loss of skin elasticity. Ouch! When you brown your foods by cooking them too long, this browning effect is the result of Glycation. A study revealed that eating foods cooked at very high temperatures may increase the rate at which you age.

According to this study, ingestion of high-temperature cooked foods causes chronic inflammation and the formation of free-radicals in your body. And while we are on the subject of 'Glycation,' I want you to know that High-Glycemic foods ALSO cause Glycation. High Glycemic foods cause sudden spikes in your sugar (Glucose) levels which in turn increases insulin and inflammation within your body.

This then produces Glycation and creates those nasty free radicals in your body which are directly tied to aging and age related illnesses. Free radicals are kind of like 'rust' in your body. Cut open an apple and leave it on the table for about 10 minutes or so and watch how brown it gets... That is free radical build up. You hear a lot of buzz these days about the 'Glycemic Index' or how you need to eat foods that have a 'Low Glycemic Index.'

Now you probably understand why. The Solution: Saute your food whenever possible over medium heat and do not brown your food. I know sometimes food tastes a bit better browned and crispy.

Uh oh, as a matter of fact... I think I may have browned my vegetables tonight. Just don't go overboard and try sauteing or boiling your foods from time to time to mix things up a bit. Moderation, as always.

# posted by Swathi @ 4:42 AM