Maillard reaction produces AGEs (Advanced Glycation End products) - basically glucose molecules cross-linking with proteins. This glycation process literally causes protein structures in your tissues to stiffen and lose function.
High-heat cooking (grilling, frying, roasting above 300°F) accelerates AGE formation exponentially. Wet-heat methods keep temps under boiling point (212°F) which drastically reduces AGE production.
Optimal cooking stack for minimal AGE formation:
• Steaming (212°F max)
• Poaching (160-180°F)
• Slow cooking (190-210°F)
• Stewing (similar temp range)
The chemistry is straightforward - lower temperature + moisture = less glycation. Your collagen and elastin will thank you.
High-heat cooking (grilling, frying, roasting above 300°F) accelerates AGE formation exponentially. Wet-heat methods keep temps under boiling point (212°F) which drastically reduces AGE production.
Optimal cooking stack for minimal AGE formation:
• Steaming (212°F max)
• Poaching (160-180°F)
• Slow cooking (190-210°F)
• Stewing (similar temp range)
The chemistry is straightforward - lower temperature + moisture = less glycation. Your collagen and elastin will thank you.