I seem to have problems understanding this but why is it that Olive oil (only the oil) have such a high AGEs potential when it is not heated or used in combination with any cooking?
Olive oil is mostly MUFA and should have a lower oxidative potential then PUFA and yet it is often rated has having a higher impact on dietary-AGEs.
I would love to also open this up for a discussion on what type of food have a smaller impact on AGEs.
I tend to do low carb (non-ketosis) and unsaturated fats and oils are a staple of my diet.
Will download and open PDF upon clicking.
(shows relative amount of dietary ages (dAGEs) in food.