Dr. Vlassara's AGE-Less Diet: How Chemicals in the Foods We Eat Promote Disease, Obesity, and Aging and the Steps We Can Take to Stop It

Description

Imagine naturally occurring toxic substances that are responsible for chronic disease and accelerated aging. When trying to discover why patients with diabetes are prone to complications such as heart disease, Dr. Helen Vlassara and her research team focused on compounds called advanced glycation end products , or AGEs , which enter the body through the diet. For years, these amazing studies remained virtually unknown to the public. Now, renowned researchers Dr. Vlassara and Dr. Gary Striker, and best-selling author Sandra Woodruff have written a complete guide to understanding AGEs and avoiding their harmful effects through the careful selection of foods and cooking techniques. Part One of Dr. Vlassara’s AGE-Less Diet clearly explains what AGEs are, how they enter your body, and how they contribute to the development of chronic disease, including diabetes, cardiovascular disease, kidney disease, dementia, obesity, and more. Most important, you’ll learn how you can reduce AGEs and improve your health by making simple changes in the way you eat. Part Two offers over a hundred taste-tempting AGE-less recipes that show you just how easy—and delicious—it is to follow an AGE-less diet. By lowering your AGE levels, you can reduce the potential of developing any number of serious disorders and enjoy greater health. Dr. Vlassara’s AGE-Less Diet will guide you in making a real difference in your life. Review: Why is this reasearch not better known? - Very important and interesting research - why doesn't everyone know about it? I'm incorporating the suggested dietary changes, switching up my cooking methods to produce fewer AGES in the food I eat. It's not a big dealove, don't feel deprived. However, there are substantial gaps in the information. Most importantly, can change create healing, or is the damage from AGEs permanent? The book doesn't give case studies, reliable tests are apparently not available. I figure the changes can't hurt, but some research evidence would provide more motivation. Also, the lists of foods are inadequate. For example, in comparing meat sources, there is no mention of lamb. Also missing is Canola oil. Maybe I'm being too critical? The emphasis is on cooking methods, not specific foods, and there is enough info on that topic for most readers. I will put a reminder on my calendar to come back in 6 months, share my experience. Review: More than a Diet book - This is a wonderful scientific discussion of the causes of many of today's health problems, including diabetes, obesity and heart problems. AGE stands for advanced glycation end products which promote these diseases and is caused by modern cooking methods - ths accounting for the rapid increases of these diseases in modern times.