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.
There is a seemingly never-ending stream of AGE-related articles in the media, with both print and online publications from all over the world educating readers about the harm that advanced glycation end-products can cause.
Many publications are talking about sugar in particular, and have stressed the importance of avoiding consuming too much sugar in our diet. The following are just a few examples that have appeared online recently.
31 Oct 2014
Halloween and an overabundance of sweets are synonymous, but all those sweets could lead a truly scary situation – aging skin – according to a Scientific American article titled “Trick or treat … and wrinkles?”
Julianne Wyrick, the author of the article, wrote:
“Mothers across the nation will likely be warning their costume-clad youngsters that they’ll ‘feel sick’ if they eat too much of the candy they collect tonight [on Halloween]. What they may not mention is that foods that raise blood sugar can also cause wrinkles, an effect dermatologist Rajani Katta calls ‘sugar sag.’”
21 Oct 2014
A recent study has linked the consumption of fried foods by women pre-pregnancy to gestational diabetes (GDM), which is the development of high blood sugar during pregnancy despite no previous diabetes diagnosis. GDM disappears following birth, but women who suffer from it are seven times more likely to develop type 2 diabetes.
The study, which was published in the magazine Diabetologia (official journal of the European Association for the Study of Diabetes), caught the attention of many different publications. Among the websites to write about the study were Medical Daily, International Business Times, Food World News, Diabetes.co.uk, Lifehacker, The Telegraph, Irishhealth.com, Family Practice News, Healio, and Medical Xpress.
According to Food Consumer, scientists at the Universitair Ziekenhuis Brussel in Brussels, Belgium conducted a review and confirmed that advanced glycation end-products (AGEs) contribute to various health issues.
Food Consumer is an online food, diet and health news outlet. It addressed the scientists’ findings in a recent article titled “Advanced glycation end products linked to chronic inflammation.”
Daily Life, a website with news and lifestyle content for Australian women, is among the many different media sources to write about advanced glycation end-products. It did so in its recent article “How to stay youthful, inside and out,” which was written by Paula Goodyer.
“We might think of Botox and cosmetic repair jobs as the big guns in the anti-ageing armoury, but how about a different approach – like picking up a set of dumb bells and putting down that bag of chips? There’s growing evidence that what we do to boost our health on the inside can improve how we look on the outside too.”
It’s time for another roundup of AGE-related articles that have appeared online recently! These come from various parts of the world (the United States, United Kingdom and India) and from a variety of different sources.
The Strong Body, Strong Mind Connection (Before It’s News): “The control of blood sugar levels through the regular participation in exercise programs can also prevent advanced glycation end-products (AGEs) from forming. These AGE molecules can damage nerve cells and the connections between them, making normal brain function less likely.”
31 Jul 2014
Want more proof that advanced glycation end-products are being recognized by more and more media outlets? AGEs continue to pop up in articles, blogs and news segments all over the place (like we wrote about here, here and here), and we’ve got another batch of articles to show you.
They come from a variety of sources, including Yahoo!’s Malaysian entertainment website, an online resource for inspiration and spirituality, an organization centered around integrative medicine, a Pakistani newspaper and website, and a beauty and wellness website.
Bacon Gives You Wrinkles: And Six Other Foods That Make You Age (Yahoo! Malaysia Entertainment): “It’s sad news for all the BBQ fans out there, but it turns out BBQs can make you age prematurely. Why? Well, when we cook our meat using dry heat (this includes barbequing) we produce more Advanced Glycation End products (also known as AGEs) in the foods we are cooking. AGEs speed up the ageing process. So, if you want youthful skin, skip the alfresco dining.”
16 Jul 2014
AGE-related articles have been popping up in the media in countries all over the world lately, and now Malaysia can be added to that list.
The Star is Malaysia’s second-largest English newspaper and has a daily circulation of nearly 300,000. Meanwhile, its website – The Star Online – is among the most popular news sites in the country.
The “Maillard baddies” the article referred to are foods that are products of the Maillard reaction. This reaction takes place when food is fried, grilled, baked or toasted, producing a darkening effect. Examples of this are when bread is baked or toasted, or meat is charred on a grill.
09 Jul 2014
Among the numerous sources to have discussed AGEs recently is Reader’s Digest, which has a global circulation of 10.5 million. The June issue of the general interest family magazine featured an article by Joel K. Kahn, M.D. titled, “How to Bounce Back from a Fatty Meal.” The article focused on how to make summer barbecues healthier, and the portion discussing AGEs can be read by clicking on the image to the right.
Another prominent publication to have discussed AGEs recently is Cosmopolitan, which has warned readers about the destructive compounds before. Cosmopolitan is one of the biggest names internationally when it comes to women’s health and beauty, and is read by millions of women around the world.
The article, “Grilled meats serve up dangerous compounds, but you can avoid some,” was written by Monica Eng. The article also contains the radio spot, titled “Is your BBQ promoting cancer and dementia?”
The article stated:
“Dr Jaime Uribarri of Mount Sinai Medical Center says what matters are the AGEs — the crispy, browned, tasty bits that form on the outside of grilled meat and other foods. In the kitchen they’re considered flavor, but in most medical labs, Uribarri says, they’re linked to inflammation that causes ‘diabetes, cardiovascular disease, kidney disease, dementia and essentially most of the chronic medical conditions of modern times.’”
Women’s Health writer Laura Tedesco recently authored an article for Fox News titled “Study: Fructose intake linked to slightly higher risk of death.”
“It’s no secret that eating excessive amounts [of] sugar puts you at risk for conditions like obesity and type 2 diabetes. Now, a new study in The American Journal of Clinical Nutrition suggests it may send you to an early grave, too: Women who eat the most sugar have a 10 percent higher risk of dying from any cause, compared to the average person, the researchers found.”
Summertime is upon us, which means that it’s grilling season. Of course, we know that grilling can lead to the formation of harmful advance glycation end-products (AGEs). However, that doesn’t mean you have to give up grilling.
Dr. Kahn noted that while eating a plant-based, whole foods diet is one of the healthiest lifestyle choices you can make, that doesn’t mean that your quest for excellent nutrition is complete. That’s because you also have to think about how you prepare your food.
Actually, make that the Mother Nature Network, a website that covers “the broadest scope of environmental news and social responsibility issues on the Internet.”
The website recently featured an article titled “Fighting fine lines? Glycation may be the culprit.”
04 Apr 2014
The Bangor Daily News, a family-owned newspaper in Maine, just featured an article about dietary AGEs.
The article, “Mix up your cooking methods, avoid sugar for anti-aging benefits,” was written by columnist Georgia Clark-Albert. She is a registered dietitian nutritionist and certified diabetes educator at Penobscot Community Health Care in Bangor.
“Today’s diets contain high levels of harmful compounds called advanced glycation end products, or AGEs, which accumulate in the body over time. All of our cells are affected when too many AGEs build up, a process linked to aging and the development or worsening of chronic illnesses such as Alzheimer’s, cardiovascular and liver diseases. AGEs contribute to increased oxidant stress and inflammation, which also are tied to the epidemic of diabetes.”
18 Mar 2014
Titled “Advanced Glycation End Products,” the article was written by Lori Zanteson. Today’s Dietitian is a monthly magazine for nutrition professionals, and according to its website, has a circulation of 40,000 and a readership of 110,000.
“It’s well-known that overeating and obesity can lead to insulin resistance, triggered by chronically elevated oxidative stress and chronic inflammation. Recent evidence has found that excessive consumption of advanced glycation end products (AGEs), harmful compounds that stem from cooking foods at high temperatures and accumulate in the body as people age, are a major cause of this inflammation that can increase the risk of insulin resistance and type 2 diabetes.”
The website for Channel 9 News in Denver (9NEWS.com) recently featured an article on AGEs and aging, using a study from the AGE Foundation Advisory Board’s Dr. Jaime Uribarri as a source.
The article, “Limit AGEs to Slow Aging,” discussed what is truly in our control when it comes to slowing down the signs of aging. It referenced the report “Advanced glycation end products in foods and a practical guide to their reduction in the diet,” written by Dr. Uribarri, among others.
A recent PRWeb article highlighted research on the effects that dietary AGEs have on the brain and other facets of one’s health. The article, titled “Avoiding Harmful Byproducts of Heat-Processed Foods Protects Against Risk of Alzheimer’s Disease and Diabetes,” stated:
“Advanced glycation endproducts, or AGEs, are compounds commonly found in the so-called ‘Western diet,’ and previously have been linked to increased body weight, diabetes, and possibly Alzheimer’s disease. Now, researchers at the Icahn School of Medicine at Mount Sinai have shown that AGEs also cause brain changes similar to Alzheimer’s disease and pre-diabetes.”
The Bermuda Sun recently featured an article about diabetes, and Advanced Glycation End-products were also addressed in the article.
Written by Bermuda Sun columnist Colin Ayliffe, the article is titled “Balancing our blood sugar prevents diabetes onset.”
“Balancing our blood sugar is essential in preventing the onset of Type 2 diabetes, a debilitating condition that is all too prevalent in Bermuda. Diabetes is a serious and sometimes fatal disease. But it can be prevented.
A group of recent Daily Mail articles – written by the co-authors of an anti-sugar book – focused on the negative health effects of sugar, including Advanced Glycation End-products.
Dermatologist Patricia Farris and nutritionist Brooke Alpert first teamed up to write “The Sugar Detox,” a book designed to help people improve their health through a three-day detox plan to get sugar out of one’s system.
A recent Natural Society article titled “8 Foods that Speed Up Ageing While Promoting Sickness” encouraged readers to avoid certain foods should they want to age gracefully and avoid illness.
Author Paul Fassa wrote:
“Eating what’s quick, convenient, and tasty may fit your lifestyle for now, but you may be subjecting yourself to progressively worsening health. If you don’t shift to a healthier diet, someday sooner rather than later you’ll be a young person in an old person’s body, wondering what happened.”
27 Jan 2014
Those who follow the AGE Foundation are constantly seeing articles about the role that Advanced Glycation End-products play in aging and damaging our skin, in addition to articles about various other health issues associated with AGEs, such as diabetes. But did you ever consider that AGEs could play a role in hip fractures?
According to the article, which was written by Cole Petrochko, researchers believe that patients with the highest level of serum carboxy-methyl-lysine are at the greatest risk of hip fracture.
Food Consumer highlighted a recent study that involved the link between diabetes and AGEs. According to the article, “High-heat treated food may boost risk of diabetes mellitus,” the study found that eating foods with high levels of Advanced Glycation End-products may increase the risk of type 2 diabetes mellitus.
“For the study, 74 overweight women who did not have type 2 diabetes mellitus were randomized to follow a diet either high or low in AGEs for four weeks. Fasting insulin concentrations and urinary AGEs were measured before and after intervention.”
Dr. Jaime Uribarri, a member of the AGE Foundation’s Advisory Board, recently collaborated with Dr. Helen Vlassara to write the report “Advanced Glycation End Products (AGE) and Diabetes: Cause, Effect, or Both?”
Referring to Uribarri’s and Vlassara’s study, the Food Consumer article stated:
“A new report suggests that patients with type 2 diabetes mellitus may [be] better off avoiding dietary intake of advanced glycation end products (AGEs), which are found [in] high [amounts] in the blood of type 2 diabetics.”
02 Jan 2014
A recent Flixya blog titled “Will how you will Prepare Food Increase Your Possibility of Diabetes?” warned of the risks that come with caramelizing food via broiling, grilling or searing under high temperatures. It stated:
“In the course of the browning action in cooking, water is removed in the form of steam and the product’s sugars will be degraded. The end products are AGEs, which happen to be a sugar molecule that bonds with a protein molecule without the reaction restricted by an enzyme. This process produces a non-functioning glycated protein structure, also called AGEs.”