Heat and Alzheimer's?

How low can you go? Manage the heat on that meat you’re cooking to help reduce your risk of Alzheimer’s.

Your health is affected not only by what you eat but by how you prepare it too. Use these simple flavor-boosting techniques to avoid inflammation-inducing compounds called AGEs (short for advanced glycation end-products) that form on grilled or broiled meats:

  • Replace high-heat, “dry” cooking methods with low, slow and “wet” techniques — think braising, boiling and slow-cooking — and you’ll reduce AGEs and preserve your brain power. (Eating food with high AGEs can really age you — increasing risk of Alzheimer’s.)
  • If summer just isn’t the same without giving your backyard grill a workout, then marinate your meats in vinegar or lemon juice for an hour prior to grilling to reduce the AGE content.
  • Plus, swap animal products for vegetables, 100 percent whole grains, and other plant foods. These are naturally low in AGEs and high in anti-inflammatory nutrients that are real health heroes.

With a few smart changes to your cooking methods and food choices, you’ll enjoy more delicious meals and hold on to the memories that go along with them. 

"But I feel passionately that more needs to be done to raise awareness, which is why I became an Ambassador for the Alzheimer's Society." Kevin Whately

Posted on June 18, 2015 and filed under nutrition.