What Causes Toxins in Food?
The study revealed that food preparation as well as the temperature by which the food is cooked has a direct correlation to the level of AGE toxins in food. In addition to the preparation methods of food, the study showed a significant relationship between the amount of AGEs in the diet and the level of AGEs in one’s blood. The amount of sugar, fat or calories consumed did not affect the AGE levels in the bloodstream as did the specific quantities of foods consumed which contain dangerous AGEs. Along with the host of health problems listed, inflammation and stress have been documented to be related to high levels of AGEs in the bloodstream. Inflammation and stress are more prevalent in older individuals, therefore the purpose of the study was to determine whether AGEs played a considerable role in age-associated inflammation and stress by charting the AGE blood levels in young as well as elderly individuals. The consequences of the study found that AGE levels could be extremely high in
