Showing posts with label AGE. Show all posts
Showing posts with label AGE. Show all posts

2017-05-18

dietary sources of AGEs #health #diet #cook

5.15: web.health/cook/dietary sources of AGEs:
summary:
. a doctor who wrote a healthy lifestyle book
says that sautéing is the best method for retaining nutrients;
but, sautéing involves browning the food,
and exposing fat to high heat.
. browning via heat is a Maillard_reaction:
Acrylamide, a possible human carcinogen
can be generated as a by-product of that.
. browning is related to AGEs
(Advanced_glycation_end-products)
however, I suprised to find
that compared to the diet I had supported,
browning vegetables is a relatively minor source
at least if very little oil is used;
because, foods high in even good fat
tend to contain high levels of AGEs
regardless of cooking method or being raw
-- relevant to a ketogenic (high-fat) diet.

J Am Diet Assoc. 2013:
Advanced Glycation End Products in Foods
and a Practical Guide to Their Reduction in the Diet.
"Modern diets are largely heat-processed
and as a result contain high levels of
advanced glycation end products (AGEs).
". grilling, broiling, roasting, searing, and frying
propagate and accelerate new AGE formation
[Crit Rev Food Sci Nutr. 1989,
J Am Diet Assoc. 2004]."
"In all food categories, exposure to
higher temperatures and lower moisture levels
coincided with higher dAGE levels
for equal weight of food
as compared to foods prepared at
lower temperatures or with more moisture.
Thus, frying, broiling, grilling, and roasting
yielded more dAGEs compared to
boiling, poaching, stewing, and steaming.
Microwaving 6 minutes or less
did not raise dAGE content to the same extent
as other dry heat cooking methods."
"... in animal studies, a reduction of
dietary AGE by 50% of usual intake
is associated with reduced levels of oxidative stress,
less deterioration of insulin sensitivity
and kidney function with age,
and longer life span [Am J Pathol. 2008:
Oral glycotoxins determine the effects of calorie restriction
on oxidant stress, age-related diseases, and lifespan.
"advanced glycation end products (AGEs) in the diet
correlates with serum AGE levels, oxidant stress,
organ dysfunction, and lifespan."]

. oils and nuts are AGE-rich, even in their
uncooked and minimally-processed forms;
for example, measuring just one of many AGEs,
we find in 100g:
grilled veg(broc,carrot,celery): 226 kU AGE;
-- a browning process yet not very toxic;
whereas,
raw cashew (steamed briefly) contains 6730;
-- compare to roasted: 9807;
so, most of the toxin is from the natural fat
not the roasting. compare also,
100 mL (3.38fl oz) extra virgin olive oil: 10,040.

protein is a moderate source too:

100g chicken boiled 1 hour: 1,123
-- or half that if using acidic solutions
such as lemon juice or vinegar marinades.

salmon canned: 917
salmon raw: 528
no mention of raw yolk but
100g yolk cooked 10 min is: 1193


2014-10-03

reasons to cook oils at lower temperatures

9.30, 10.3: web.health/reasons to cook oils at lower temperatures:
Advanced Glycation End-products:
Foods with significant browning, caramelization,
cooking done at temperatures above 120°C (248°F),
the use cooking oils high in polyunsaturates
as opposed to monounsaturates (olive oil, almond oil, ...)
will result in Advanced Glycation Endproducts (AGEs)
which increases inflammation and causes heart disease .

2014-05-02

PalmitOleic healthier than usual monounsaturate

4.30: news.cook/POA (PalmitOleic acid) Omega-7 mono'oil:
. good fat just got even better!

2012-02-06

neo-paleolithic #diet #paleo #hormonics

2011.12.11:  web.health/hormonics/neo-paleolithic diet:
[2012.2.6: intro
. I bumped into the term Neo Paleolithic Diet
I got excited about improvements on the Zone;
but in fact, proponents of the Neo-Paleo
seem to have forgotten some valid Zone lessons .]

2011-01-29

obamacare vs naturopaths

1.20: news.health/obamacare vs naturopaths:
. what did I think about the first time dr.mercola
said obamacare was a disaster?
here is another naturopath saying the same thing .
NaturalNews.com`Mike Adams December 14, 2010
U.S. District Judge Henry Hudson ruled
that Obama's "minimum essential coverage provision,"
violates the US Constitution.

. the details according to bloomberg.com
are that it's ok to fed'ly mandate
that insur' co's have to be fair,
but it's not ok to mandate
that everyone must buy a policy;
yet the only way insur co's could be fair
is when the insur is manditory .

. to understand this decision,
keep in mind that the legal system
doesn't have to find a good health plan,
they simply have to point out
what's illegal about the one you have .

. but that same argument about forced product
would also be good for any fed service,
since there is no practical diff'tween
a tax for service,
and a law for requiring payment for a service .
for example:
. I should not be forced to buy
a military aggression activity
just because the current congress wills it;
the constitution should mandate
that the decision to go to wars
belongs also to the military units of each state,
not just the rep's of each state and district .
. it would be like a 3rd congressional filter:
house, senate, labor
-- ah, now . let freedom ring .
. only 3 towns want to fight for this war,
is that all you'll need ? .
. the minimum duty is that you have to defend
invaded property, and after an invasion,
preemptives may be required;
but, that would specifically exclude
domino theories and terrorisms .

. if the courts were thinking wholistically
instead of just catering to obstructionists,
they would have talked instead about
what a reasonable min'insurance would be
along the lines of:
# practicality:
. while there are many people
who would not want to undergo or fund
treatments for cancer, gluttony, or sexual promiscuity,
who wouldn't want good care for trauma accidents?
# fairness:
. if you're thinking insur' should not be mandated,
who should pay taxes for your medicaid?

. I would think a reasonable fed min would be
all things with a good prognosis:
that would include most childcare
and would exclude most degenerative diseases,
except for pain control and hospice care .

. other objectors pointed out that
car insurance is state-controled,
so there's no reason health insur' couldn't be;
[1.29: great!
. that goes well with plans for relocalization;
other states may be as weird as foreign countries;
but, hey, your job stays in your state,
so, you never have to worry about
treatment by foreigners .]

. from the reaction of these naturopaths
I'm getting that they have been
excluded from being paid by the min'care system;
but how can that be?
I thought the big grassroots resistance to obamacare
(by the very middle class who would most benefit)
was having to pay to put up with naturopathic's
telling them what to eat, and other invasions
designed to avoid treatment:
"( oh, I'm high blood pressure so I should
meditate and eat my vegetables?! ).

. doctors were going to get paid per
healthy outcome not per procedure
-- this is where naturopathics shine!

. if all they wanted to do was save money
why didn't fed's just apply the same
naturopathic preventive invasions
to the medicaid customers ? .
. there is no need to treat anyone obese
for anything involving diabetes
-- that alone would flush $billions .
[1.29: well,
one reason they can't do that completely
is the very terms for medicaid eligibility;
you can't see a doctor for preventive consultation
until your lifestyle has eaten your wallet;
and, for most people,
that means decades of smoking, ignoring job safety reg's,
finding money to be entertained on the couch
by replacing fresh food with
mass producable non-perishables,
and engaging in strange religious sacrifices
like deep fat frying,
and unprotected promiscuous sex .]
Jul 20, 2010 by U.S. Government
Oct 1, 2010 by Peter Ferrara
Oct 1, 2010 by Scott W. Atlas MD

as In…

Mar 10, 2010 by Jon Kallberg
No-DeathPanels Pride.ware [obs]

2011-01-17

you want to subsidize corn and healthcare?!

1.17: web.health/glycemic index of various corn products:
65 Sweet corn, (has fiber and germ)
70 corn flour (same as sucrose)
85 corn starch (same as white bread)
-- the de-germed flour of the corn kernel
115 corn syrup --[ higher than 100 indicates a toxin .
   . it's measuring the rise in blood glucose
with pure glucose assigned an index of 100;
if the rise is faster than glucose,
it means something in it
is preventing cells from using it,
thereby keeping it dammed in the blood stream .]
70 high-fructose corn syrup drinks, hfcs sodas
--[ should be 115:
this is corn syrup with fructose added;
while the glycemic index appears low
it's because they testing a dilution .
. fructose doesn't become glucose
so it has a zero glycemic index;
but it does turn into triglycerides
that are making glucose less easy to use .
. by diluting the corn syrup
there's less of it test;
whereas the usefulness of the test
is not in showing how much a given calorie load
will turn into a given blood sugar load,
but rather,
in giving an idea of how fast
the blood sugar is increasing
-- important because the body can
put out insulin only so fast,
and if it can't keep up with that soda,
then there are short bursts of
brain-damaging high blood sugar;
in its rush to catch up, the insulin overcompensates:
bringing the blood sugar too low,
then the system protects itself from low brain sugar
by using cortisol to make the body insulin resistant
so there will be more for the brain;
at the next can of soda,
this insulin resistance will make the problem worse .]

what's cooking, doc?

1.17: news.health/stroke belt is frying poly'fats:
HSI - Jenny Thompson hsiresearch@healthiernews.com
HSI e-Alert - Southern fried Jan 17, 2011 at 5:07 AM

. within the states between the stroke belt
the risk of stroke seems higher for southeastern states
between Arkansas and the Carolinas;
this was curious because they eat plenty of fish
known for reducing strokes;
but an Emory University analysis of 21,000 usa diets
found that their fish is mostly fried,
at high heat, in oil rich in polyunsaturates,
or trans fats .
. another study showed fried fish is
increasing risk of heart attack and earlier death .

Problem #1: AGE's from high-heated poly'fats;
Mount Sinai School of Medicine 2009
compared normal food with an "AGE-less" diet
where foods were slow-cooked with plenty of moisture,
such as steaming or poaching.
. inflammatory markers (such as C-reactive protein)
were reduced while vascular function improved.

Problem #2: Trans fatty acids:
. people still use partially hydrogenated oils
or other sources of trans fatty acids;
even small daily amounts raise cardiovascular risks .

Problem #3: acrylamide from hot battered meat:
. most dietary acrylamide is formed by the
Maillard reaction:
when aspargine and reducing sugars
are heated above 100C° (212F).
brown-frying is temp > 170 °C (338 °F);
golden-frying reduces acrylamide formation:
145 to 170 °C (293 to 338 °F)
. typical sources of acrylamide are
coffee (54% of intake),
fried potatoes (12% of intake),
and toast (9% of intake).

food-browning can happen at low temperatures:
. fruit is dried at around 70C°(158F);
dark dried whole pears and prunes
contain surprising amounts of acrylamide .

. acrylamide (acrylic amide) is a potent neurotoxin,
and can also cause nausea, sweating,
urinary incontinence, myalgia[muscle pain],
speech disorders, numbness, paresthesia[tingling],
and weakened legs and hands.

. the body can break down acrylamide for fuel
via the citric acid cycle or
gluconeogenesis [liver-produced glucose];
but, along the way
this process can result in high levels of
the excitotoxic neurotransmitter aspartate .

. this is done with L-asparaginase
which removes an ammonium to form
the excitotoxic neurotransmitter aspartate;
A transaminase then converts the aspartate
to oxaloacetate .

. acrylamide is produced by any browning reaction
between a very common protein
(asparagine = aspartate + ammonia)
and a reducing sugar (glucose or fructose)
or a reactive carbonyl (aldehydes, ketones, carboxylic acid and esters).
. nearly any whole food with sugars
will also contain asparagine
unless L-asparaginase is added to break it down
into excitotoxic aspartate.

. the modern diet is rich in reducing sugars:
most popular sweeteners include them,
and should not be used in cooking .
# Honey is 38.2% Fructose, 31.3% Glucose;
# inverted sugar syrup is 50% glucose 50% fructose .

. table sugar (sucrose = glucose + fructose)
doesn't form acrylamide until there is
sufficient processing to break sucrose's binding
into separate molecules of glucose and fructose .
. in the usa, subsidized HFCS has replaced sucrose .

. High-fructose corn syrup (HFCS)
starts out as corn starch (glucose chains)
enzymatically degraded to glucose,
and converted to varying fractions of fructose .
HFCS 42 (for foods) is 42% fructose and 53% glucose.
HFCS 55 (for soft drinks) is 55% fructose, 42% glucose;
-- usually HFCS 42 + HFCS-90, 90% fructose, 10% glucose .

L-asparaginase can be used in cooking
to reduce levels acrylamide;
but, 10% of dietary acrylamide is not caused by asparagine;
so, breaking that down with L-asparaginase wouldn't always;
conversely,
avoid baking powder (ammonium hydrogencarbonate, NH4HCO3, E 503)
as it promotes much more acrylamide formation
than Baking soda (sodium hydrogencarbonate, NaHCO3, E501).

glycidamide formation:
links to cancer:
. acrylamide is metabolised in the liver
into the reactive epoxide, glycidamide .
. this epoxide forms DNA adducts,
ie, causing mutagenicity by adding things to DNA .

. glycidamide can also be directly formed in food
from high-temperature reactions between
acrylamide and poly'fats
but, most of the diet's glycidamide load
is from metabolizing acrylamide .

Advanced Glycation End-products (AGEs):
Foods with significant browning, caramelization,
cooking done at temperatures above 120°C (248°F),
the use cooking oils high in polyunsaturates
as opposed to monounsaturates (olive oil, almond oil, ...)
will result in Advanced Glycation Endproducts (AGEs).

Food manufacturers for the last 50 years
have added many AGEs to foods,
as flavor enhancers and colorants .
. foods with very high AGEs include:
donuts, cake, barbecued meats,
and dark colored soda pop.
. AGEs are also made naturally by the body
when excessive sugar is consumed
or when insulin resistance has developed .

Glycation:
Glycation is unintended chemistry between
saccaride derivatives (glucose, alpha-oxoaldehydes, ...)
and biochemistry (protein, phospholipids, guanyl nucleotides);
-- Glycation is also called non-enzymatic glycosylation;
ie, the intended chemistry is called glycosylation
and that depends on control by enzymes .

3-Deoxyglucosone (3DG)
3DG rapidly reacts with protein amino groups
to form AGEs such as imidazolone, pyrraline,
N6-(carboxymethyl)lysine and pentosidine.

. 3DG as well as AGEs play a role in the
modification and cross-linking of long-lived proteins
such as crystallin and collagen,
contributing to inflammation and aging diseases,
and the vascular complications of diabetes:
atherosclerosis, hypertension, Alzheimer’s disease,
and retinal circulation issues leading to blindness .