Tag: Ages

According to the National Cancer Institute, high-temperature cooking of muscle meats, including chicken, can form chemicals like HCAs and PAHs. So, is overcooked chicken less healthy than a properly cooked portion? The answer depends on the cooking method and the degree of overcooking, which can impact nutrients, digestibility, and potentially lead to harmful compound formation.

Studies have shown that diets high in processed sugars can trigger systemic inflammation throughout the body, including in the joints. This article explores the scientific evidence behind the question: does sugar cause inflammation in joints, detailing the mechanisms involved and providing actionable advice for a joint-healthy diet.

Scientific research has consistently shown that consuming deep-fried foods can trigger and exacerbate systemic inflammation in the body. While the occasional serving may not be detrimental, regular consumption of french fries and other fried items is strongly linked to health issues stemming from chronic inflammatory responses. This guide explores the reasons behind this, from the type of oil used to the chemical compounds created during the cooking process.

Research has found a link between high-heat cooking methods, like grilling, and an increased risk of type 2 diabetes. This doesn't mean you have to give up your favorite barbecued meals entirely; it means understanding the potential risks and making smart adjustments to enjoy grilled food safely.

According to a study published by the Harvard School of Public Health, people who ate fried foods seven or more times per week had a 55% higher risk of developing type 2 diabetes than those who ate fried foods less frequently. For individuals already managing their blood sugar, this type of food presents a magnified set of health risks that go far beyond weight gain and poor nutrition. The high fat content and intense cooking methods used in frying have profound, negative effects on metabolic function.

Chronic inflammation contributes to more than half of all global deaths, and dietary choices are a significant driver. A major contributor to this inflammatory burden is the regular consumption of fried food, which introduces a host of pro-inflammatory compounds into the body.

According to research published in the journal *Frontiers in Immunology*, excessive sugar consumption is closely related to the occurrence of low-grade chronic inflammation. This occurs because eating sugar can trigger a cascade of biological responses within the body that promote inflammation. If you've ever wondered "Why do I get inflammation when I eat sugar?", the answer lies in understanding these key biological pathways.

According to the USDA, cooking can lead to a 30-40% loss of heat-sensitive B vitamins in meat, so it's a valid concern to ask, “Does overcooking chicken reduce nutrients?” While cooking is essential for food safety and makes protein more digestible, excessive heat can degrade certain nutrients and affect overall nutritional value.

While methylglyoxal (MGO) is praised for giving Manuka honey its potent antibacterial properties, the accumulation of high concentrations of MGO has been linked to numerous health issues in scientific literature. This raises questions about the long-term safety of consuming high-MGO products.

According to the National Institutes of Health, diet is the single biggest contributor of dietary Advanced Glycation End Products (AGEs). The meat that AGEs you the fastest is generally red and processed meat, particularly when cooked at high temperatures. This phenomenon, known as the 'Maillard reaction', not only gives food its brown, flavorful crust, but also generates these harmful compounds linked to accelerated aging and chronic disease.