There are several ways to reduce the amount of harmful advanced glycation end products in food
I have often written about glycation end products (CPG). This is it now, scientists referred to as the main factors of premature aging, and cause terrible diseases.
KKE - are proteins or fats that have undergone "prosaharivaniyu" - glycation, or the effects of carbohydrates without the participation of enzymes. The most striking example - frying meat when slices are covered by a brown crust. Here is the crust - just KKE, advanced glycation end products, our enemy.
CPG production is highly dependent on the method of preparation - here I have a vivid example of how you can cook the same chicken breastand thus receive different levels of advanced glycation end products.
there is satisfactory evidence, what Pretreatment meat lemon, vinegar or other acidic marinade before cooking significantly reduces the formation of the KPD. lemon general One of the most useful fruits on our table.
Also possess potent activity antiglikatsionnoy
sage, marjoram, tarragon and rosemary, and clove, or Jamaican allspice and cinnamon.Sulforaphane contained in cruciferous (especially broccoli)Also helps to reduce the KKE. In order to "activate" the production of sulforaphane, you need to break the florets into small pieces and wait for at least an hour. And then cooking at a temperature of not more than 140 degrees. Ideal - just blanch in boiling water for 3 minutes.
It is also very useful turmericWhich partially eliminates the effects of the harmful effects of the KPD in the body.
Be healthy, drink water.
Your Dr. Pavlov.
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