Have you ever thought what is the key culprit behind some of the modern epidemics such as type 2 diabetes, children’s food allergies, Alzheimer’s, cancer and heart disease?
What if I tell you that the culprit is a class of toxic substance found in your everyday processed food?
These substances are called advanced glycation end products (or AGEs). They are present to some degree in almost all foods but the high-protein, high-sugar processed foods, contain high levels of these. The food such as burgers, pizzas, bacon, and sausages contain dangerous levels of AGEs.
The levels of substance increase substantially when these foods are cooked at very high temperatures for example baked or fried, rather than steamed or boiled.
The high temperature causes the sugars and proteins to react together, making them temptingly brown but this results in extremely high levels of AGEs.
An average serving of thin-crust pizza contains a hundred times more AGEs than the natural food.
Scientists have found out that AGEs can provoke the body to react defensively, thereby creating dangerous chronic inflammation in the vital organs.
This inflammation can increase the risk of cancer, heart disease and can be a significant factor in Alzheimer’s disease.A recent study found that children with food allergies have high levels of AGEs in their bodies.
A professor of pediatric gastroenterology, Roberto Berni Canani, recently led a study on the same. He says that it is not coincidental that children’s food allergies risen to around 10 per cent across Europe in the last 20 years and processed foods have increased to constitute 50 per cent of European diets in the same time.
He says, ‘As of yet, no existing theory adequately explains the dramatic increase that has been observed in children’s food allergies. Dietary AGEs in highly processed foods may be the missing link. Our study certainly supports this hypothesis.’
When children eat highly processed foods, the increased AGEs sets off a ‘false alarm’ in their guts which in turn, triggers their immune systems and make it oversensitive to harmless proteins in foods such as wheat, eggs and milk.
High AGE consumption may also increase the risk of strokes and heart attacks. Several recent reports have also found out that high AGE consumption can raise the cases of dementia and Alzheimer’s disease.
Scientists now recommend that we steam or boil our meals as it can be done at lower temperatures.
Source – Daily Mail