Seattle Times shares slow-cooker recipes for reducing AGEs
Eating a low-AGE diet doesn’t have to be boring or unsatisfying, and the Seattle Times did its part to demonstrate this with an article containing healthy recipes that can be prepared with a slow cooker.
The article is titled “Yummy slow-cooker recipes promote health, too.” It was written by Carrie Dennett, a registered dietitian nutritionist.
“Generally speaking, home-cooked meals are more healthful than meals we get from restaurants and takeout. Unfortunately, throwing together a meal at the end of a hectic workday can feel like one to-do too many, especially when everyone in your household is ravenous. This is where your slow cooker can save the day. You still have to get ingredients together, but you have the option of doing the prep work when it’s more convenient, whether that be in the morning or the night before.
Another reason to embrace the slow cooker is that slow, low-heat, moist cooking methods are the most healthful way to cook. When we cook meat and other protein-rich foods using dry, high-heat, faster cooking methods (think grilling, broiling, roasting, frying, searing and sautéing), sugars and proteins in the food can bond to form advanced glycation end-products (AGEs). AGEs have been linked to many serious health conditions, including type 2 diabetes, cardiovascular disease and cancer, as well as with premature aging of the skin.”
Dennett said that while people can brown their meat before adding it to the slow cooker, that isn’t optimal from an AGE perspective. Thus, she said people who are concerned about AGEs can choose to use chicken because it does fine in a slow cooker without browning, or they can use vegetarian recipes.
She provided three different recipes for readers to try out: Moroccan beef stew with dried plums; Mediterranean chicken stew with lemon, garlic and olives; and coffee-lovers black bean chili.