Why fry harmful?

In many foreign clinics now determine not only the calorie and fat content in food, but also the so-called AGE-index. Why do we need it?


Responsible dietitian, a nutrition specialist diabetes Elena Shcherbakova.



�

- What AGE and why this began recently to talk about?
- AGE is a term that refers to a special, very harmful to the body. The abbreviation comes from the English "advanced glycation end products". This phrase appeared in foreign experts and has no analogues in the Russian language. It refers to compounds that are formed by the interaction of glucose with proteins, fats and nucleic acids.




These reactions occur in our body, and when preparing food. But with "internal AGE-pest" our protective system usually handles. The problem is much worse when we abuse food rich in these toxins. Because they can accumulate in tissues and disrupt their function.




With AGE-substances now directly linked to the exacerbation of inflammatory processes, deterioration of health with kidney disease and even Alzheimer's disease. But worst of all excess AGE affects small vessels. Especially patients suffering from arteriosclerosis, hypertension and diabetes. The latter situation is compounded by the fact that their body's own AGE connections. Because they are formed with the participation of glucose. The main symptom of diabetes is excess blood.




Harmful substances accumulate on the collagen and elastin, increasing the rigidity of the walls of blood vessels. This leads to deterioration of blood supply of organs, the acceleration of the aging process.


Scientists believe even one meal, rich in AGE, can cause acute disorder of the function of blood vessels. It is not visible to the eye, but easily caught by special devices.




- Where are these dangerous substances?


- The contents of AGE in the diet depends on time, temperature, and cooking method. Most of them are in fried meat, French fries, pancakes, chips. That is, all products with Golden delicious crust. It was there that harmful compounds and concentrates. Rich AGE also sterilized and pasteurized food products.




The General rule is: the longer the food is subjected to thermal processing and the higher the temperature, the more time it has accumulated toxins. For example, chicken breast contains after boiling 12 units of AGE, and after roasting - 5 times more. So the diet will be healthier steamed or simmered.





Hardly gourmets will be able to abandon fried foods with a ruddy crust. Is there any way to reduce the harm of AGE?
Of course, the best amount of fried foods to minimize. And diabetics forget about it altogether. To reduce the harm has already been created drugs that purposefully reduce the consequences of excessive AGE. But these drugs are still in clinical trials.




So while doctors recommend the use of well-known means - vitamins. First and foremost, vitamin B1 and preparations on its basis. Also useful carnosine, arginine, vitamin C and selenium. Patients with obesity and diabetes recommended dietary supplements that contain chromium. This mineral reduces cravings for sweets and regulates the level of glucose in the blood.




Products from the most well protect us green tea, unrefined olive oil and seedlings of cereals. Limit harmful toxins berries dark colored, green peas, bran, buckwheat, walnuts and hazelnuts.

Author:

Vetrova So


Source:

Women's health

women's web magazine