August Issue

Issue: August, 2015

A list of over 500 dietary constituents reveals surprising differences in levels of glycation products depending on how foods are prepared. Foods cooked at high temperatures increase cancer risk and accelerate aging because of the harmful mutagens and advanced glycation end products they contain. Glycation reactions can be inhibited in one’s body using carnosine, benfotiamine, and pyridoxal-5-phosphate. Mutation damage is reduced in the presence of chlorophyllin and indole-3-carbinol.



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