"High Heat Cooking Linked to Chronic Inflammation: What You Need to Know For years, health enthusiasts have been warned about the dangers of high heat cooking. But what exactly is happening in the kitchen that's causing concern? According to Dr. Michelle Davenport, the process of cooking at high temperatures can lead to the formation of Advanced Glycation End (AGE) products. These molecules are a byproduct of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked quickly or at high heat. As Dr. Davenport explains, the consumption of AGEs has been linked to chronic inflammation, a known risk factor for a range of diseases, including diabetes, heart disease, and Alzheimer's. In this insightful interview, Dr. Davenport breaks down the science behind high heat cooking and its potential impact on our health."
Discover how high heat cooking creates AGEs and triggers inflammation. Dr. Michelle Davenport explains the science. Listen to learn more ...
