It is not just what you eat, but also how you prepare your food that matters, as water-based cooking results in lower AGE formation and better health outcomes.
This randomized crossover trial showed that cooking methods significantly affect markers of cardiometabolic health—even when ingredients are identical.
Low-AGE-generating methods like boiling and steaming reduced serum advanced glycation end products (AGEs), improved lipid profiles, and increased beneficial serum protein 4E-BP1. In contrast, high-AGE methods like grilling and baking raised fecal butyrate levels. These findings suggest that how food is cooked—not just what is cooked—plays a key role in cardiovascular risk. The study advocates for including cooking methods in dietary guidelines and preventive strategies for heart and metabolic diseases.
Reference HERE.