DWQA Questions › Tag: high-heat cooking
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You have told us that management of diabetes by using approaches to keep glucose levels in a low to moderate range was more a feel-good exercise than a true contribution to preventing complications of the disease like metabolic syndrome, or reduced longevity. Yet, studies are mounting showing accumulation of Advanced Glycation End-products (AGEs) contribute to aging and reduced longevity. Is it simply the case that moderating blood sugar levels is not effective because glucose is ever-present and necessary to supply needed energy, so reducing high glucose levels is just controlling the tip of an iceberg?
ClosedNicola asked 16 hours ago • 
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Is controlling production of Advanced Glycation End-products (AGEs) a promising therapeutic strategy for management of diabetes and other diseases related to immune activation and inflammation, or is this just one of many pathological phenomena that accompany and worsen chronic illness?
ClosedNicola asked 16 hours ago • 
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How great a health hazard are advanced glycation end-products (AGEs) formed by interaction of carbohydrates with proteins and lipids?
ClosedNicola asked 16 hours ago • 
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Are the effects of high-heat cooking on formation of advanced glycation end-products (AGEs) an important contribution or minor compared to subsequent AGE formation in the body following food ingestion?
ClosedNicola asked 16 hours ago • 
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