Description
All foods contain AGEs--advanced glycation end products--which are naturally occurring toxins. Numerous studies have shown that a buildup of AGEs accelerates the body's aging process. Over time, by increasing oxidation and free radicals, hardening tissue, and creating chronic inflammation, AGEs lead to a host of chronic diseases. By knowing how to lower your AGE consumption, you can lead a longer, healthier life. Here is an easy-to-use guide to understanding AGEs and identifying those foods that have the least AGEs and those that have the most so that you can make smart dietary decisions.
Product Details
| Publisher | Square One Publishers |
| Publish Date | January 01, 2017 |
| Pages | 192 |
| Language | English |
| Type |  Paperback / softback |
| EAN/UPC | 9780757004292 |
| Dimensions | 6.8 X 4.1 X 0.3 inches | 0.2 pounds |
About the Author
Helen Vlassara, MD, is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products and has authored hundreds of scientific articles and books.
Helen Vlassara, MD, is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products and has authored hundreds of scientific articles and books.
Sandra Woodruff, MS, RD, LD/N, has a master's of science in food and nutrition from Florida State University. She specializes in diet-related health problems, and is the best-selling author of many health-related cookbooks, including Soft Foods for Easier Eating Cookbook.
Reviews
"Dr. Vlassara is a verbal encyclopedia of information about AGEs."
-- "David Snow, host of longtime acclaimed DOCTOR HEALTH radio show"Earn by promoting books
