Naturalpath

Healthnotes Newswire (June 7, 2007)—Choosing the correct cooking method can contribute to healthy aging. New research suggests that cooking at high temperatures—as when broiling, roasting, frying, or grilling—results in toxic compounds in food that promote inflammation and increase the amount of tissue damage from free radicals (oxidative stress). These compounds, which increase risk of heart disease and other chronic illnesses, are less likely to form under gentler cooking methods such as boiling, steaming, or poaching.

Advanced glycation end products (AGEs) are created when proteins or fats react with certain sugars during high-temperature cooking. These compounds are absorbed into the body’s tissues, where they can have a number of damaging effects. In mice, for example, reducing AGEs in the diet by altering the food preparation method reduced oxidative stress, improved insulin sensitivity, and prolonged the animals’ lives.

My first attempt at a cooking show! I like to cook and thought I would demonstrate that cooking a healthy meal can be fast, easy and economical. I have watched a lot of traditional cooking shows that demonstrate how to create tasty food, but unfortunately the fare is usually pretty unhealthy because of very high saturated fat content, sugar, etc.

Of course, home cooked meals are usually healthier than eating out, and anything made from scratch is better than processed food, so traditional cooking shows are very beneficial if they encourage people to prepare food at home in my opinion.