Story perspectives
Switch Cooking Methods to Slash Harmful Compounds by 50%
10/19/2025
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Story summary
- High-heat cooking methods, such as grilling and frying, trigger the Maillard reaction and raise advanced glycation end products (AGEs) linked to inflammation and diseases.
- A Belgian study shows water-based methods, such as boiling and steaming, reduce AGE levels by about 50%.
- Marinating meat in lemon juice or vinegar cuts AGE formation in half.
- Experts recommend gentler cooking methods and moisture-rich sides to limit harmful compounds.
