Food fad or science – or both? Why cooking with water may help slow ageing
Advanced glycation end products (AGEs) are created when food is blasted over high heat and may lead to health issuesDr Michelle Davenport says her grandmother is 95 and doesn’t have any wrinkles. Skin smooth as a dewdrop. She came to America from Vietnam, and attributes her youthful complexion to rarely, if ever, eating out at restaurants: not on birthdays, anniversaries or other special occasions.“She was always telling me: ‘Don’t ever eat out, eating out is super bad for you,’” says Davenport on the other end of a Zoom call. “So we always had to cook at home. And when she did cook, it was always water-based: steamed meat, stews and lots of vegetables.” Continue reading...
Advanced glycation end products (AGEs) are created when food is blasted over high heat and may lead to health issues
Dr Michelle Davenport says her grandmother is 95 and doesn’t have any wrinkles. Skin smooth as a dewdrop. She came to America from Vietnam, and attributes her youthful complexion to rarely, if ever, eating out at restaurants: not on birthdays, anniversaries or other special occasions.
“She was always telling me: ‘Don’t ever eat out, eating out is super bad for you,’” says Davenport on the other end of a Zoom call. “So we always had to cook at home. And when she did cook, it was always water-based: steamed meat, stews and lots of vegetables.” Continue reading...
What's Your Reaction?
