"High Heat Cooking: The Hidden Health Risk in Your Kitchen When it comes to cooking, most of us think we're doing what's best for our health. But a growing body of research suggests that high heat cooking may be doing more harm than good. Advanced glycation end-products, or AGEs, are a type of protein that forms when food is cooked at extremely high temperatures, and they've been linked to inflammation, oxidative stress, and even chronic diseases like diabetes and heart disease. In this exclusive interview, Dr. Michelle Davenport breaks down the science behind AGEs and how to minimize their formation in your kitchen. Will you be surprised by what you learn?"
Discover how high heat cooking creates AGEs and triggers inflammation. Dr. Michelle Davenport explains the science. Listen to learn more ...
