High temperatures are bad for your health.

Most people assume that fish and grilled chicken are the most healthy foods. However, both have a high level of advanced glycation products (AGEs). These compounds are formed when food is cooked at high temperatures and without much moisture.

AGEs can be very harmful to our health. They damage proteins in our tissues and cause premature aging. This causes tissue dysfunction.

In addition to AGEs, high-temperature cooking can cause mutagens that damage DNA and increase cancer risk.

High blood sugar levels can cause glycation reactions, damaging protein structure. People with diabetes should pay attention to cooking techniques.


You can replace deep frying, roasting or grilling, searing, searing, and BBQing by steaming, poaching, boiling, stewing, and micro-waving.

Consume cruciferous vegetables like cabbage, kale, and Brussel sprouts. They contain high levels of an ingredient called indole-3carbinol, which has been proven to have anti-mutagenic effects in animal studies.

Lemon juice, olive oil, and rosemary can be added to fish and meat marinades to reduce the formation of AGEs.

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