Yes, and I have always wondered how the equation for AGE production goes, Heat vs Time? Which method would be superior: high pressure cooking, higher temperature, less time or low pressure cooking, lower temperature, takes more time (?).Heat is bad for food. It creates exogenous AGEs and other badness. Sushi would fit in the raw food paradigm, although you'd have to ditch the rice. You don't want to be eating white rice anyway. Of course, sushi kind of blows the Vegan aspect, but you can't have everything. I don't have any particular desire to go Vegan, but I'm trying to move my diet in the raw direction. Sorry, but raw meat is not in the equation here, for the most part. Lower heat cooking methods, on the other hand could be interesting for things like meat. This could be curries, stews, and the like, as an example. Dried meat, like jerky, for instance, is a possibility.
English steak with a brown crust, but the rest is raw or thoroughly well done meat, but no crust? (I know steak tartare would be the best option, no AGEs at all)
How about cold smoked fish and meat (15-25°C)? Is the smoke unhealthy?
Maybe that study could answer some of the questions, anyone access to it? "AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225 degrees C) and frying (177 degrees C) resulted in the highest levels of AGEs, followed by roasting (177 degrees C) and boiling (100 degrees C)" [1]
Drop the veganism, drop the the raw part. Just concentrate on eating everything raw that you can and as many veggies as possible - to stay as healthy as possible - like Niner advised. This will fit the bill well enough, you don't need to restrict your diet to the extreme. For instance, some veggies must be cooked for better digestion.Anousenka, you could be a Vegan six days a week, and throw a steak on the grill on the Sabbath day. OK by me. I'm not terrifically impressed with the supposed health benefits of Veganism, but the raw (or at least low heat) idea really does have merit. The less inflammatory exogenous AGEs you consume, the better.
As far as my understanding of AGEs is concerend, you don't have to eat raw all the time. AGEs don’t seem to become a problem until renal function and other functions decline with age: “…AGER1 can respond to and effectively handle fluctuations in AGE load in vivo if the net OS baseline does not exceed a certain threshold.” [2]
That's why I asked for pics!Niner is strangely attracted to unconventional femalesies. FWIW.
[1] Goldberg et al. Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc. 2004 Aug;104(8):1287-91. Division of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, NY 10029, USA.
[2]“Several immunoassay-based tests have established higher levels of common AGEs, such as εN-carboxymethyl-lysine (CML) or methylglyoxal (MG) in older persons who are otherwise healthy” http://hormones.gr/p...ew.php?c_id=215
Edited by kismet, 31 August 2008 - 12:40 PM.