Are You Eating AGEs?

The Trouble of AGEs: AGEs are formed during cooking, especially when animal products are cooked without water. They are far worse than Maillard Reaction Products (MRPs). Reduce AGE levels by avoiding animal products, cooking with water, and consuming antioxidants.
AGEs, or advanced glycation end products, are harmful compounds that form in our bodies as a result of eating certain foods.

The Trouble of the AGEs

Advanced Glycation End-Products (AGEs) are the result of the chemical process of glycation, which can occur in your body in response to certain foods you ate, or you can consume them directly, if you eat animal products that contained them (because we’re not special and other animals glycate too, especially mammals such as pigs, cows, and sheep).

As a double-whammy, if you cook animal products (especially without water, such as by roasting or frying), extra AGEs will form during cooking.

When proteinous and/or fatty food turns yellow/golden/brown during cooking, that’s generally glycation.

If there’s starch present, some or all of that yellow/golden/brown stuff will be a Maillard Reaction Product (MRP), such as acrylamide. That’s not exactly a health food, but it’s nowhere near being even in the same ballpark of badness.

In short, during cooking:

  • Proteinous/fatty food turns yellow/golden/brown = probably an AGE
  • Starchy food turns yellow/golden/brown = probably a MRP

The AGEs are far worse.

What’s so bad about AGEs?

Let’s do a quick tour of some studies:

We could keep going, but you probably get the picture!

What should we do about it?

There are three main ways to reduce serum AGE levels:

Reduce or eliminate consumption of animal products

Especially mammalian animal products, such as from pigs, cows, and sheep, especially their meat. Processed versions are even worse! So, steak is bad, but bacon and sausages are literally top-tier bad.

Cook wet

Dry cooking (which includes frying, and especially includes deep fat frying, which is worse than shallow frying which is worse than air frying) produces far more AGEs than cooking with methods that involve water (boiling, steaming, slow-cooking, etc).

As a bonus, adding acidic ingredients (e.g. vinegar, lemon juice, tomato juice) can halve the amount of AGEs produced.

Consume antioxidants

Our body does have some ability to deal with AGEs, but that ability has its limits, and our body can be easily overwhelmed if we consume foods that are bad for it. So hopefully you’ll tend towards a plant-based diet, but whether you do or don’t:

You can give your body a hand by consuming antioxidant foods and drinks (such as berries, tea/coffee, and chocolate), and/or taking supplements.

Want to know more about the science of this?

Check out…

Advanced Glycation End-Products in Foods and a Practical Guide to Their Reduction in the Diet

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  • Stop Cancer 20 Years Ago

    Dr. Jenn Simmons shares vital tips on preventing cancer and inflammation, advocating for lifestyle changes and proactive health management at any age.

    Get Abreast And Keep Abreast

    This is Dr. Jenn Simmons. Her specialization is integrative oncology, as she—then a breast cancer surgeon—got breast cancer, decided the system wasn’t nearly as good from the patients’ side of things as from the doctors’ side, and took to educate herself, and now others, on how things can be better.

    What does she want us to know?

    Start now

    If you have breast cancer, the best time to start adjusting your lifestyle might be 20 years ago, but the second-best time is now. We realize our readers with breast cancer (or a history thereof) probably have indeed started already—all strength to you.

    What this means for those of us without breast cancer (or a history therof) is: start now

    Even if you don’t have a genetic risk factor, even if there’s no history of it in your family, there’s just no reason not to start now.

    Start what, you ask? Taking away its roots. And how?

    Inflammation as the root of cancer

    To oversimplify: cancer occurs because an accidentally immortal cell replicates and replicates and replicates and takes any nearby resources to keep on going. While science doesn’t know all the details of how this happens, it is a factor of genetic mutation (itself a normal process, without which evolution would be impossible), something which in turn is accelerated by damage to the DNA. The damage to the DNA? That occurs (often as not) as a result of cellular oxidation. Cellular oxidation is far from the only genotoxic thing out there, and a lot of non-food “this thing causes cancer” warnings are usually about other kinds of genotoxicity. But cellular oxidation is a big one, and it’s one that we can fight vigorously with our lifestyle.

    Because cellular oxidation and inflammation go hand-in-hand, reducing one tends to reduce the other. That’s why so often you’ll see in our Research Review Monday features, a line that goes something like:

    “and now for those things that usually come together: antioxidant, anti-inflammatory, anticancer, and anti-aging”

    So, fight inflammation now, and have a reduced risk of a lot of other woes later.

    See: How to Prevent (or Reduce) Inflammation

    Don’t settle for “normal”

    People are told, correctly but not always helpfully, such things as:

    • It’s normal to have less energy at your age
    • It’s normal to have a weaker immune system at your age
    • It’s normal to be at a higher risk of diabetes, heart disease, etc

    …and many more. And these things are true! But that doesn’t mean we have to settle for them.

    We can be all the way over on the healthy end of the distribution curve. We can do that!

    (so can everyone else, given sufficient opportunity and resources, because health is not a zero-sum game)

    If we’re going to get a cancer diagnosis, then our 60s are the decade where we’re most likely to get it. Earlier than that and the risk is extant but lower; later than that and technically the risk increases, but we probably got it already in our 60s.

    So, if we be younger than 60, then now’s a good time to prepare to hit the ground running when we get there. And if we missed that chance, then again, the second-best time is now:

    See: Focusing On Health In Our Sixties

    Fast to live

    Of course, anything can happen to anyone at any age (alas), but this is about the benefits of living a fasting lifestyle—that is to say, not just fasting for a 4-week health kick or something, but making it one’s “new normal” and just continuing it for life.

    This doesn’t mean “never eat”, of course, but it does mean “practice intermittent fasting, if you can”—something that Dr. Simmons strongly advocates.

    See: Intermittent Fasting: We Sort The Science From The Hype

    While this calls back to the previous “fight inflammation”, it deserves its own mention here as a very specific way of fighting it.

    It’s never too late

    All of the advices that go before a cancer diagnosis, continue to stand afterwards too. There is no point of “well, I already have cancer, so what’s the harm in…?”

    The harm in it after a diagnosis will be the same as the harm before. When it comes to lifestyle, preventing a cancer and preventing it from spreading are very much the same thing, which is also the same as shrinking it. Basically, if it’s anticancer, it’s anticancer, no matter whether it’s before, during, or after.

    Dr. Simmons has seen too many patients get a diagnosis, and place their lives squarely in the hands of doctors, when doctors can only do so much.

    Instead, Dr. Simmons recommends taking charge of your health as best you are able, today and onwards, no matter what. And that means two things:

    1. Knowing stuff
    2. Doing stuff

    So it becomes our responsibility (and our lifeline) to educate ourselves, and take action accordingly.

    Want to know more?

    We recently reviewed her book, and heartily recommend it:

    The Smart Woman’s Guide to Breast Cancer – by Dr. Jenn Simmons

    Enjoy!