Orlando, FL - April 01, 2016 - Proper arthritis management is not just about taking medications, engaging in regular exercise, and choosing the right types of food. It is also about learning how to prepare food in such a way that it doesn’t trigger inflammation.
Experts reveal the connection between high cooking temperature and arthritis inflammation. There are certain types of food such as meat that are believed to exacerbate inflammation.
According to the researchers at the Mount Sinai School of Medicine in New York, searing, roasting, frying, or grilling certain types of food at high temperatures could produce advanced glycation end products (AGEs).
AGEs are compounds such as gycotoxins that are produced by the human body during a metabolic process. AGEs are also found in meat and other animal products. When these types of food are cooked at high temperatures, it leads to the formation of new AGEs.
While some AGEs are not harmful, high levels of it in the blood and tissues are believed to trigger an inflammatory response. High AGEs levels are even linked to the development of diabetes and cardiovascular ailments.
Jaime Uribarri, M.D., the Mount Sinai physician, has conducted many studies to investigate the effects of AGEs on the body. He stated that increased levels of AGEs could trigger or increase inflammation. However, it has not been established yet whether it could be linked to arthritis.
According to research, regulating the amount of dietary AGEs could accelerate wound healing, improve insulin sensitivity, and help prevent vascular and kidney dysfunction as well as diabetes.
It is important to note that high levels of dietary AGEs (dAGEs) are found in pork, fish, eggs, beef, and even lean meats such as chicken. This is especially true when they are prepared using dry heat. Lambs, on the other hand, contain the lowest levels of dAGEs.
It is estimated that 10 percent of the AGEs we obtain from consuming foods such as fried chicken and burgers may be absorbed into the bloodstream and tissues.
Experts recommend that arthritis sufferers should limit the amount of broiled, grilled, fried, and microwaved meats they consume on a daily basis. They should also ensure that the cooking temperature is always reduced in cooking meats. They should also reduce their intake of processed food items.
To reduce inflammation, arthritis sufferers may also incorporate turmeric in their diet. Turmeric is an ancient, medicinal spice that is widely believed to be a strong anti-inflammatory. The healing benefits of turmeric are thought to come from its phytochemical called curcumin (www.amazon.com/Turmeric-Curcumin-C3-BioPerine-Capsule/dp/B0166KAW8M).
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