All foods — but especially ones derived from animals — contain varying levels of compounds called advanced glycation end products (AGEs). These compounds are known to cause inflammation and may open the door to faster aging.
Cooking — especially high- heat
methods — increases formation of AGEs.
But now new research suggests that marinating foods in an acidic, low-pH liquid — like lemon juice or vinegar — may help slow that formation down signific
antly. AGEs in beef were cut in half after marinating for an hour — but shorter amounts of time may help, too.
(Here’s a spice that may help prevent the production of HCA, another harmful cooking compound.)
How AGEs Age
Meats and full-fat cheeses contain the most AGEs, followed by pork, fish, and eggs — although even fruit, vegetables, and whole grains may contain small amounts.
Marinating your food is one way to minimize AGEs.
Another option: Cook over low, moist heat.
Boiling, poaching, steaming, and stewing are all great choices.