AGEs (Advanced Glycation End Products) form when you char or brown food through high-heat cooking. These molecules literally cross-link proteins in your tissues, causing structural damage at the molecular level.
Low-temp cooking methods bypass AGE formation:
• Steaming (212°F max)
• Poaching (160-180°F)
• Slow cooking/crockpot (200°F)
• Stewing (185-200°F)
High-heat methods like grilling, frying, or roasting (300°F+) trigger Maillard reactions that produce AGEs. The browning you see is literally glycation happening in real-time.
From a longevity optimization perspective: minimize tissue cross
Low-temp cooking methods bypass AGE formation:
• Steaming (212°F max)
• Poaching (160-180°F)
• Slow cooking/crockpot (200°F)
• Stewing (185-200°F)
High-heat methods like grilling, frying, or roasting (300°F+) trigger Maillard reactions that produce AGEs. The browning you see is literally glycation happening in real-time.
From a longevity optimization perspective: minimize tissue cross