You already avoid cholesterol, sodium, sugar and trans fats, but there's another potential culprit to avoid, and this one isn't listed on any label. "Advanced glycation end products," or "AGES," are formed in cooked or processed foods when amino acids or fats react with sugars, and they are believed to play a role in the causation of many chronic conditions. Dr. Joe Schwarcz, director of McGill University's Office for Science & Society, explains what you need to know about AGEs and how they can be avoided.
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Dr. Joe Schwarcz: How to avoid harmful "AGEs" by modifying cooking methods
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