I’ve been reading about this, and changing my cooking habits. Read all about it mTOR, glycotoxins and the parallel universe
Basically, I’m pretty impressed by steaming various foods, especially delicate fish.
Would love your ideas about your cooking methods
So what the article is stating is that I should stop enjoying pan-seared steak with glorious crust? No more oven roasted potato wedges with nice crispy edges? No more seared veggies? Guess I’ll die early, but happy.
Steamed meats can seem to be more juicy than meats cooked with dry heat. So if you enjoy food that way, then eat up to your longevity.
RE: heatI also make sure to not heat my anthocyanin rich berries past room temperature. Blueberries, plums, raspberries etc. should be eaten fresh or frozen to preserve their nutrients
But carotenoids might become more bioavailable with heat. Carrots, kale might be better after simmering. Eg.) Gojis survive drying processes better than black grapes
There’s also a school of thought that some toxins such as phytic acid are actually good for us to ingest because it puts a minor amount of stress on our system in a way that healthy and beneficial.
Every ounce of my soul tells me that beautiful crust on a piece of meat is good. I think I’m going to keep listening to that for now.
French were pushing Sous Vide for taste & health for sometime. Makes sense but fire & meat are inseparable for taste, convenience & safety. Fire improved taste, it’s convenient to cook fast and it also kills of bacteria. Instead of full cooking on heat first steam it then flavor, oil & sear it. This research is impressive
I boil, steam, pressure cook everything
I avoid acrylamide as well as AGEs and ALEs (advanced lipidation end products). Sometimes all 3 are lumped together as “glycotoxins”
Don’t cook protein and sugar together on dry heat. The sugar exponentially accelerates AGE formation.
Did you know creatine forms HCAs when cooked with amino acids? I feel good that as a vegan my creatine intake doesn’t increase my intake of AGEs
I eat raw seeds/nuts. No peanut. Peanuts are roasted, high in AGEs & oxalate, maybe contaminated with aflatoxin… they probably are less anti-carcinogenic than walnuts or pistachios anyways.
Let’s follow this plan out for 20, 40 years and see how we are doing. I think you and I are giving ourselves a major advantage by seeing this issue and planning around it