Garden City Park, NY: In recent weeks, there has been much attention and discussion within
the medical community concerning the harmful presence of AGEs (Advance Glycation
Endproducts). Long ignored by conventional medicine and as-yet largely unknown by the general public, AGEs are chemical byproducts that form in our bodies through the consumption of processed foods high in sugar and fat. Certain popular cooking techniques—such as grilling, searing, and frying—remain a key cause of increased AGE formation at the heart of what remains for too many their Standard American Diet (a.k.a., SAD).
First, a scientific paper from Dr. Alan S. Green featured in the December 2018 issue of AGING
Magazine ("mTOR, glycotoxins and the parallel universe") talks about the importance of
adopting an AGE-less diet to preserving one's own health and longevity. Dr. Green believes that the embrace of an AGE-less diet—one that uses a low, moist heat as opposed to a high dry heat when cooking one's foods—alongside his suggested use of a naturally derived immunosuppressant medication called "Rapamycin" can provide people with their best chance to combat the aging process. "Until a super expensive new anti-aging drug comes along that can make Big Pharma 50 billion dollars a year," writes Dr. Green, "generic rapamycin and the AGE Less diet will do quite well."
Secondly, a new study released on ScienceDaily.com by a team with the Medical University of South Carolina (MUSC) in late December 2018 shows that "high AGE levels could prevent patients with estrogen receptor (ER)-positive breast cancer from responding to tamoxifen therapy." The MUSC team, led by college faculty members David P. Turner, PhD and Marvella E. Ford, PhD, state that "By showing that AGEs in the diet may impact how well breast cancer patients response to therapy [like tamoxifen], we can make breast cancer patients aware of their existence. And we can can design lifestyle interventions aimed at reducing AGE intake."
Both of these studies count as old news to Square One's author Helen Vlassara, MD. After all, Dr. Vlassara has studied the phenomenon of Advanced Glycation Endproducts (AGEs) since the late 1970s, first at The Rockefeller University of New York and later at the Mount Sinai School of Medicine (NYC). The "AGE" acronym was coined by Dr. Vlassara and her colleagues back in the 1980s, for the process whereby foods cooked or grilled in dry-heat settings and high temperatures bring forth a covey of naturally occurring toxic substances that we consume when we eat.
Though the years of study were trained principally on the problems of aging and diabetes—resulting in Mt. Sinai's irrefutable July 2016 announcement that the likelihood of diabetes can be decreased significantly by avoiding AGEs intake in one's diet—this strong research led and published by Vlassara has tied AGEs to any and all manner of chronic disease as well. And of course, that also includes issues of longevity and the prevalence of breast cancer as reported by both studies listed above.
To learn more about AGEs from the original source, check out Dr. Vlassara's AGE-less Diet (ISBN: 978-0-7570-0420-9, $16.95 USD) and its companion volume, The AGE Food Guide (ISBN: 978-0-7570-0429-2, $8.95 USD).