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Diets high in advanced glycation end products promote insulin resistance
41–46 of 46 posts
Re: Diets high in advanced glycation end products promote insulin resistance
#42For others who also don't know what advanced glycation end-products are/are a bit confused by the headline: https://en.m.wikipedia.org/wiki/Advanced_glycation_end-produ... Found in humans, they are bio markers for quite a few diseases, including diabetes (type 2 = insulin resistance). Food sources are animal products. Wiki says vegetarians have been shown to have more than non-vegetarians, discounting dietary reasons…
What's interesting about them is that if you microwave your food, you get fewer of them[1]. That's because they are primarily produced by the mallard reaction which is caused by food, such as bread, getting toasted[2]. The worst foods for this are barbecued stuff. Also, carmel color is very rich in advanced glycation end products, so avoid Diet Coke! [1] https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/ [2] https://e…
Why do caramelized or otherwise 'yarded foods please us then?
Re: Diets high in advanced glycation end products promote insulin resistance
#43Re: Diets high in advanced glycation end products promote insulin resistance
#44Page Not Found
I got that at first, but it worked on the second click.
Re: Diets high in advanced glycation end products promote insulin resistance
#45Re: Diets high in advanced glycation end products promote insulin resistance
#46Earlier quoted context omitted.
> Cook it sous vide Then you're getting heated plastic?
Is sous equivalent to an Instant Pot set to a lower temperature and at atmospheric pressure?
It kind of could be for some meals maybe, but not really.
What people love about sous vide is that you can cook a steak to 135 or whatever exact temperature you desire then sear it. To do that you need both circulating water (to make sure the water bath is exact everywhere) and plastic (so half the meat flavor doesn't leach out into the water bath.