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Scary! Food Chemicals That Hurt Your Heart!

| Filed under: FoodHealthScary!


More and more evidence is pointing to "low and slow" as the best way to cook and prepare your food!

It's true, a new study has shown that high heat cooking could be putting you at risk for cardiovascular disease. That sucks, because high heat is how you get that crispy crunch on things!

In the study, over the course of 10 days, 65 adults recorded what they ate so it could be calculated how many chemical leftovers (AGEs) from high temperature cooking each group consumed. Greater AGE intake lead to increased risk of heart disease.

So why does this happen? AGEs bind to LDL cholesterol in your blood, forming a “glue” that makes each cholesterol molecule more likely to stick to your arteries.

Helllloooooo heart attacks and cardiovascular disease!

Here's the thing, though: this study just shows the association between high AGE diet and cardiovascular RISK. We're not saying it directly leads to heart disease itself.

The solution is to eat fewer AGEs, and to start marinating. If you marinate, like an hour-long soak in lemon juice, it can cut your steak’s AGE count in half by blocking sugars from binding with fat or protein.

Also, go low and slow!

[Image via AP Images.]

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