This post features a synopsis on a study published in Physiological Research 2002;51(3):313-6 and a recipe for breakfast omelet and steaky bacon.
Advanced glycation end products and nutrition.
Krajcovicová-Kudlácková M, Sebeková K, Schinzel R, Klvanová J.
Institute of Preventive and Clinical Medicine, Bratislava, Slovak Republic.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12234125
Advanced glycation end products process of heart disease, diabetes, aging and chronic kidney failure.AGEs) are where a sugar molecule bonds to either a protein or fat molecule. Krajcovicová-Kudlácková notes that advanced glycation end products may play an important adverse role in
In this study, the blood levels of advanced glycation end products were compared in 19 vegetarians and 19 meat eaters.
The study found:
(a) Glucose was associated with rises in the levels of advanced glycation end products.
(b) Fructose was associated with exponential rises in the levels of advanced glycation end products.
(c) Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians and vegetarians had significantly higher levels of advanced glycation end products.
This study shows how vegetarians are at more risk of the unhealthy effects of advanced glycation end products because of their higher vegetable and fruit consumption. Additionally meat eaters have less risk from advanced glycation end products because meat contains molecules called carnosine (see here) which offer protection from the adverse effect (such as premature aging and diabetes) of advanced glycation end products .
Recipe of the day
2 eggs per person
Break the eggs into a small bowl, add the cream or milk and salt and pepper to taste, and beat until frothy.
Melt the lard or butter into a frying pan and pour in the egg mixture. Cook over a moderate heat until it becomes firm.
When the omelet starts to set, put the bacon onto it and continue cooking until the omelette is set. Fold in half and serve.