Whatever you put in your pan for dinner tonight, make sure you add a few squeezes of this: lemon juice.
Here’s what I just discovered. A new study shows that marinating meats in lemon juice — or apple cider vinegar — can help greatly reduce the production of harmful compounds linked to AGING and CHRONIC DISEASE. Yeah I like the sound of this, don’t you?
All foods — but especially ones derived from animals — contain varying levels of compounds called: Advanced Glycation End products (AGEs).
These compounds are known to cause “inflammation” and may open the door to “faster aging”. Cooking — especially high-heat methods — increases formation of AGEs (Advanced Glycation End products).
New research suggests that marinating foods in an acidic, low-pH liquid — like “lemon juice or vinegar” — may help slow that formation down significantly. AGEs in beef were cut in half after marinating the meats for an hour — but shorter amounts of time may help these things as well.
How A.G.E. Ages You And Your Face!
Meats and full-fat cheeses contain the most AGEs, followed by pork, fish, and eggs — although even fruit, vegetables, and whole grains may contain small amounts.
Marinating your food is one way to minimize AGEs. Another option: Cook over low, moist heat. Boiling, poaching, steaming, and stewing are ALL great choices.