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 .
. when foods were slow-cooked with plenty of moisture,
such as steaming or poaching,
there was a reduction in inflammatory markers
(such as C-reactive protein)
and vascular function improved.
. 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
and blood sugar gets high at meal times
but not during fasting,
so a fasting glucose test won't tell you
if your glucose is too high only after meals .

preventing heart disease:

Dr. Dwight Lundell`beware chronic inflammation:
Inflammation is not complicated
-- it is quite simply your body's natural defence
to a foreign invader such as a bacteria, toxin or virus.
However, if we chronically expose the body to injury
by toxins or foods [that contain AGE's or allergens]
a condition occurs called chronic inflammation .
. without chronic inflammation being present,
there is no way that cholesterol would
accumulate in the wall of the blood vessel
and cause heart disease and strokes.
... . inflammation in the artery wall
is the real cause of heart disease .
whfoods.com`cooking tips:
One of the greatest insults to nourishment in our
modern, fast-paced, and processed food culture
is the high heat at which so much of our food is cooked.
. we fry on the stovetop in shortening and vegetable oils
often beyond their smoke points .
. most of the temperatures we cook at in the oven
(250-450 degrees) are temperatures at which
substantial nutrient loss occurs.
whfoods`Healthy stir-fry:
. in a wok or large skillet. Instead of using oil,
add 1 TBS of broth to a hot pan on medium high heat.
When broth is hot add vegetables
in order given in recipe stirring constantly.
[ broth is mostly water with minimal amount of animal fat;
so, this could also be done with water and coconut oil .]