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Just how big of an issue are Advanced Glycation Endprodutcs (AGEs)?

A lot of healthy fats such as nut butters and olive oil seem to contain a large amount of these. You can check out this study to see what I’m talking about (scroll down a bit until u see the table). Cheese and any kind of meat (including chicken) is also very high on them.

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Answer

I went down a rabbit hole reading up on this topic (this does not mean I’m an expert as I looked for only 15 minutes at various sites and articles). There are foods that are naturally high in AGEs but there is evidence to support that the way you cook food can impact the amount of AGEs in the final product you consume. From what I read cooking does not reduce the initial amount of AGEs that naturally occur in a raw piece of food. Cooking inherently increases the amount of AGEs however “wet-cooking” methods show a smaller increase vs “heat/dry cooking”. Also to be considered, look at studies to see if there’s a connection between AGEs and exercise. Exercise seems to attenuate many bodily functions. Foods that are low in AGEs: fruits, vegetables, legumes, whole grains. Basically everything we tell people anyways: eat your whole foods, prioritize plants over meat, and eat in moderation.

Answer

As far as I know the science has only been about mechanistic explanations that they could be bad. The problem with mechanisms is that the majority of the time they don’t pan out when tested with human outcome data. All pharma drugs start off with mechanisms and only roughly 13% come to market. For cancer drugs its 3% that come to market. Seed oils are generally highly processed and we have mechanisms on why they might be bad but human outcome data shows a completely different story.

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