Holistic Nutrition for Plants and People
Nutrition Farming Podcast
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The Malar Reaction to Glycation
Food produced through dry heat like frying, grilling or roasting contain high levels of a particularly toxic form of ages called carboxy-methylsysines or CMLs. Dry heat can increase the age component of foods from 10 to 100 times of the original food that is so our cooking choices are no small thing. Our bodies are equipped with mechanisms to remove ages as they're formed or consumed but when we overdo the sugars or fried food, that system is overwhelmed and the oxidative stress and inflammation begins. There are some really good studies highlighting the foods to avoid and the foods to embrace.
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