The doctor gives tables to compare the benefits and harms of different types of meat
Most of us will spend this Friday in anticipation of May barbecues.
Readers of my channel know that fried food is bad. But I want barbecue! Let's think about how to make barbecue as healthy food as possible.
One of the main factors in aging
I have written more than once that one of the main factors of aging is the accumulation of advanced glycation end products (AGEs). This is Maillard reaction product: chemical reaction between carbohydrates and amino acids that are found in protein.
Maillard reaction- This is a natural process that occurs in our body at normal body temperature. But on the grill, it flows much faster and more intensely.
The concentration of end products of glycation is contained in the fried crust, and this reaction is called “delicious” for a reason. For example, I remove everything “ruddy” from food, carefully cut off the “embers”, and so on.
Average our body can painlessly process approximately 15 thousand units of CNG per day
. Anything above this accelerates aging, spoils your health. AGEs, in particular, contribute to weight gain, the development of non-alcoholic fatty liver disease, type 2 diabetes mellitus, and increase the risk of developing cardiovascular diseases and oncology.So beloved by Americans, fried bacon is just a glycation end product bomb. 100 grams contains more than 90 thousand CNG, six daily norms! And if you cook it at least in the microwave, then the amount of CNG will decrease tenfold at once!
How many AGEs are in different types of meat, fish and poultry
And here are the tables with CNG of different products for barbecue. The comma after the digits is the division of the digit. That is, if 4.752 is written, you need to understand 4752 units.
If there are only 2 digits after the decimal point, add a zero. For example 1.12 is 1120.
Your Doctor Pavlova
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