Advanced glycation end products (AGEs) contribute to Alzheimer disease

This post includes a synopsis of a study published in the Proceedings of the National Academy of Sciences May 24, 1994 vol. 91 no. 11 4766-4770 and a recipe for eggs benedict with savory waffles.

Study title and authors:                                                                                                        Books:

Advanced glycation end products contribute to amyloidosis in Alzheimer disease

M P Vitek, K Bhattacharya, J M Glendening, E Stopa, H Vlassara, R Bucala, K Manogue, and A Cerami

Picower Institute for Medical Research, Manhasset, NY 11030.

This paper can be accessed at: http://www.pnas.org/content/91/11/4766.short

This study shows that advanced glycation end products (AGEs) may contribute to Alzheimer disease.

A vegetarian diet may cause a rise in AGEs. See here and here                                    

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall 

Recipe of the day

Eggs Benedict with Savory Waffles

Savory Waffles:

Makes enough waffles for 3-4 Servings

Ingredients:                                                                                                           Food Mall: Eggs

2 Large Eggs, separated

1/4 C. Water
1.5 C. Blanched Almond Flour
1 tsp. Sea Salt
1 tsp. Baking Soda
1 T. Chopped Chives

Instructions:
Preheat waffle iron.

In a medium bowl, whisk egg yolks and water until frothy.

Add remaining ingredients and combine until smooth.

Whisk egg whites until they form light, frothy peaks. Fold into batter.*

Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron.

Cook until golden brown, about 1 minute (depending on waffle iron).

Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.

*The whipped egg whites will help to create a lighter, more crisp waffle.

Hollandaise:

Makes enough sauce for 2-3 Servings

2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste

Instructions:
In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.

While whisking, stream in oil.

Add sea salt and lemon juice, to taste.

If the hollandaise begins to separate, add more water and whisk.

To Assemble:

1. Begin with the waffle, as your base.

2. Add any of the following base items:

-grilled or sauteed chard, spinach, or kale

-thinly-sliced ham or turkey

-roasted or grilled asparagus

-fresh or grilled tomato

3. Top with poached egg(s)

4. Drizzle with hollandaise sauce

5. Garnish with chives