That article, and its external links, indicate the chemicals resulting from the Maillard reactions (AGEs) accumulated over time and contribute to the aging process. Young, apparently healthy people may have accumulated lots of AGEs but don’t realize it because the symptoms are delayed.
I would say that the fact that browning meat (and vegetables) can accelerate aging is among the things that people should systematically learn before they become adults.
I would say that the fact that browning meat (and vegetables) can accelerate aging is among the things that people should systematically learn before they become adults.
How much accelerated aging do you get per unit of tasting really really good? Do I stop browning meat before or after I consider it worthwhile to start a calorie restriction diet?
That article, and its external links, indicate the chemicals resulting from the Maillard reactions (AGEs) accumulated over time and contribute to the aging process. Young, apparently healthy people may have accumulated lots of AGEs but don’t realize it because the symptoms are delayed.
I would say that the fact that browning meat (and vegetables) can accelerate aging is among the things that people should systematically learn before they become adults.
How much accelerated aging do you get per unit of tasting really really good? Do I stop browning meat before or after I consider it worthwhile to start a calorie restriction diet?