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You like to eat meat, because meat is very healthy.
However, eating roast meat regularly is not particularly healthy, as AGEs may be produced at high temperatures.
In recent years, the concept of anti-glycation has been particularly popular.
For example, anti-sugar pills, anti-sugar drugs, the main ones are whitening, anti-aging and so on.
Anti-glycation, the end product (AGEs) against advanced glycosylation, is primarily produced at high temperatures for proteins and sugars.
Human taste is very special, and we like to eat foods rich in AGEs, such as fried fries, barbecue, and the Maillard reaction that occurs in the heat, which makes us addicted.
So how to make meat safer? Today I will give you an analysis and analysis, first look at this interesting story.
Liu Chun, 126 years old, loves Baoyuan soup the most
The previous article introduced the famous doctor Liu Chun, he is a real medical master, according to legend, he lived to the age of 126, did a lot of experiments in his life, and also handed down a lot of dietary remedies.
One of the very famous medicinal dishes, "Baoyuan Soup", was the emperor's imperial meal.
The ingredients for Baoyuan Soup are very simple: more than one pound of live crucian carp, half a pound of lean beef, a pig's trotter, one or two raw hawthorns, and 10 small red dates.
It is simpler to make, the ingredients are processed and simmered for a day, then simmered overnight and then heated the next day before drinking.
The broth that comes out is pale yellow, called Baoyuan soup, from the emperor to the concubines, etc. love to drink, long-term drinking will make the skin as young and smooth as jade.
Xiao Dezhang, the last eunuch of the Qing Dynasty, was still smooth-skinned and very young when he was 80 years old, because he had been drinking Baoyuan soup for a long time.
From the perspective of Chinese medicine, there are of course medicinal explanations, but it is more difficult to understand;
From a nutritional point of view, the nutritional content of Baoyuan soup is sufficient, and the harmful ingredients are greatly reduced.
Harmful ingredients: AGEs
The harmful ingredients reduced in Baoyuan soup are the end products of late glycation (AGE).
Late glycosylation end product (AGE)
Also known as the end product of high glycosylation, this is a compound naturally produced by the human body and is also produced when some foods are cooked at high temperatures.
Proteins or fats in the human body combine with sugars in the blood to form harmful compounds, a process called saccharification, and the product is AGEs.
There is no shortage of protein, fat and sugar in the normal human body, so AGEs will accumulate naturally with age, coupled with food intake, some people have high levels of AGEs.
The body has a mechanism for clearing AGEs, including antioxidants and enzymes, but if the dietary intake of AGEs is particularly large, it will accumulate if it cannot be removed in time.
What are the dangers of AGEs?
With low levels of AGEs, there is usually nothing to worry about because the body has enough antioxidants to remove.
But high levels of AGEs can lead to oxidative stress and inflammation.
The study found that AGEs levels were elevated in older adults, correlated with inflammatory and oxidative stress markers at all ages.
Inflammation and oxidative stress can be the culprits of many diseases.
Such as cancer, diabetes, heart disease, kidney failure, Alzheimer's, and premature aging.
One study found a relationship between AGEs indicators and cardiovascular disease.
A survey of 559 elderly women found that those with the highest levels of AGEs in their blood were twice as likely to die from heart disease as those with the lowest levels.
(Survival curve of cardiovascular mortality in women)
And the higher the blood sugar level, the more AGEs are produced, such as diabetics, or sugar addicts, which accumulate in the body.
How to make meat can reduce AGEs?
There are only two ways to reduce the level of a harmful substance: reduce intake and increase clearance.
The source of AGEs in food is mainly produced by high temperature cooking, protein and starch, and sugar will occur at high temperature.
This is also the reason why many people attack meat, and there is no lack of protein in meat.
Almost all popular cooking methods contain AGEs, such as grilling, baking, frying, dry stir-frying, etc.
These cooking methods will make the food taste, smell and appearance better, but they will also raise the AGEs to harmful levels, 10-100 times more than raw foods.
Therefore, to reduce AGEs, it is necessary to change the way you cook, and the following three methods can reduce the AGEs in food.
Change the way you cook
Theoretically, more Ages are produced at high temperatures, and low temperatures are safer.
Slow cooking at low temperatures is the most effective way to reduce AGEs intake, such as simmering slowly over low heat, boiling and steaming.
Baoyuan soup is like this, simmering slowly over low heat, resulting in fewer AGEs, health and longevity.
When cooking, add acidic substances such as vinegar
Friends who have the habit of making bone soup or boiling soup can add apple cider vinegar or citric acid to the soup.
The small partner of the fried steak can also add a little lemon juice, and the effect is also good.
Studies have found that cooking meat with acidic ingredients such as vinegar, tomato juice, or lemon juice can reduce AGE production by up to 50%.
Consume adequate antioxidants
Natural antioxidants such as vitamin C, resveratrol, quercetin, polyphenols, especially natural plant phenols, are found in the skin of dark fruits such as blueberries and raspberries.
Curcumin, the compound found in turmeric, has a powerful antioxidant effect and a good anti-aging effect. Want to be 10 years younger? Activate this longevity protein, unfortunately many people do not know ...
Key Skinny Dragon said
The body accumulates too many AGEs, which will damage cells, promote oxidative stress and inflammation, accelerate your aging, and small partners who want to fight aging must pay attention to reducing it.
In addition to foods that are already high in AGEs, fried foods, pots, bread, etc.
Healthy meats and fats, exposed to high temperatures, are also prone to AGEs, such as grilling, frying or baking.
Of course, we shouldn't give up meat and try healthier ways of cooking.
Try not to bake directly at high temperatures and try to cook for a long time, especially simmering over low heat.
Occasionally eat barbecue, also be careful not to burn, avoid open flames and high-sugar marinades, or add some citric acid or apple cider vinegar, or balsamic vinegar.
Usually, pay attention to the intake of antioxidants to reduce the accumulation of AGEs.
Some pure meat people abroad, even directly use raw food, may be the least AGEs way, of course, if you can not find reliable raw meat, you can use a gentler way.