What is water-based cooking and how can it aid your longevity? On this week’s episode of the WHOOP Podcast, WHOOP Global Head of Human Performance Principal Scientist, Dr. Kristen Holmes, sits down with Nutrition Scientist and Registered Dietician, Dr. Michelle Davenport. Dr. Michelle Davenport specializes in improving metabolic health through her science-proven water-based cooking method. Her research studies the impact of Advance Glycation End Products, or AGEs, which are molecules formed when sugars non-enzymatically bind to proteins or lipids. Dr. Holmes and Dr. Davenport dive into the impact of AGEs on aging, chronic illness, neurodegenerative and cardiovascular diseases, and how water-based cooking might just be the key to slowing these effects.
(00:35) Dr. Michelle Davenport’s Water-Based Cooking
(03:05) Metabolic Health And Food Culture in The United States
(05:39) What is Water-Based Cooking?
(06:49) Using Water-based Cooking As A Dietary Strategy
(10:06) Dr. Davenport’s Favorite Marinade To Try This Summer
(10:47) What are AGEs and How Do They Accelerate Aging?
(14:09) Benefits of Antioxidants and Anti-inflammatory Foods
(16:33) Why Are Life Expectancies Decreasing In America? Reason #1 Processed Food
(19:24) Reason #2: Lacking Culture Around Food in The US
(21:38) Reason #3: We Need To Understand The Basics
(29:25) Michelle’s Wake Up Call with Nutrition
(33:04) What Are The Biomarkers For Damage Caused By AGEs?
(35:08) AGEs: The Effects On Neurodegenerative Disease
(38:58) What Can You Start Doing Today To Reduce AGEs?
(42:12) Water-Quality in Water-Based Cooking
(44:20) Dr. Davenport’s Go To Meals
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