Beware!

[tikistitch]

How food is prepared plays big health role

BOSTON, April 26 (UPI) -- How food is prepared may play a bigger role in chronic disease than was previously thought, says a study by the Mount Sinai School of Medicine in New York.

A class of toxins -- advanced glycation end products, known as AGEs -- are absorbed into the body through the consumption of grilled, fried or broiled animal products, such as meats and cheeses. They are also produced when food is sterilized and pasteurized. AGEs have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease and Alzheimer's disease, according to senior author Dr. Helen Vlassara.

So, basically, you do anything to food to actually make it taste good, and you will die a terrible death.

Comments

[nitasee.livejournal.com]

Yes, a tasty, tasty death.

[sassygirl.livejournal.com]

some Raw foodies seem to be quite healthy though. Am not talking about people who eat raw meat, ew but ones who don't eat processed food.
When I first found out about raw foodies, I found this website www.shazzie.com and always found it quite interesting.

[jabberwockypie.livejournal.com]

Not just when you try to Actually make it taste good but also when you try to keep it not full of germs and icky stuff.

Cause it's way worse to increase your risk of Alzheimer's and diabetes and stuff than to sterilize food to keep from catching some horrible disease. I guess all hope is lost, so I'll just take my chances with some pasteurized milk.

[avalonjones.livejournal.com]

This reminds me of one of my favorite BIZARRO cartoons. An obviously very fit man and woman are in the gym together on exercise bikes, and the woman says to the man, "What if it turns out that the only things that are safe for us to eat are wet newspaper and grass clippings?"