Thomas Ramey Watson

Slow down aging by marinating with vinegar or lemon

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.

Read more.

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