The Diet that Changed Everything
Garden City Park, NY: 2016 was a year of significant and often stinging loss within the Boomer generation, starting last January with the loss of David Bowie to cancer at age 69, followed that same week by the passing of Eagles' founding member/singer Glenn Frey due to complications from rheumatoid arthritis at age 67; and then ending last week with the passing of both Star Wars icon Carrie Fisher due to a heart attack at age 60, and her mother—Hollywood legend Debbie Reynolds—a day later following a stroke at age 84.
Would there have been anything that these beloved pop culture figures could have done to have extended the natural course of their lives? Our science now believes that there is. As it turns out, according to noted medical doctor and researcher Dr. Helen Vlassara in the new book Dr. Vlassara's AGE-Less Diet (Square One), there has been one unifying factor common to nearly all Western diets that has remained overlooked for decades. That key factor is now known as AGEs, and a better understanding of what AGEs do to us is the first step forward towards a far happier new year for all of us who wish to live longer and healthier lives.
Written by Dr. Vlassara along with bestselling cookbook author/nutritionist Sandra Woodruff and fellow medical doctor Dr. Gary E. Striker, Dr. Vlassara's AGE-Less Diet is based on a remarkable discovery made by a team of medical researchers (led by Dr. Vlassara) at New York City's Rockefeller University in the late 1970s.
While studying the links between the high sugar level of diabetes and the onset of various serious chronic health disorders, along with the serious prevalence of kidney failure and heart attacks, a toxic substance that sprang from a protein once glucose attached itself to it was discovered. Dr. Vlassara and her team came to call these substances advanced glycation endproducts (or AGEs). Once these chemicals are present in high volume, they begin to harden many of the body's cells--a process that is responsible both for the aging process and the gradual deterioration of organ function. Though it has tatken years for the AGE process to connect with the medical mainstream, it is now starting to be incorporated more actively into study and treatment of disease. Further study produced by Dr. Vlassara and her team also have shown that AGEs find their way into our bodies through the types of foods that we eat . . . and the way that we cook those foods.
As most folks might expect, those foods that are highest in AGEs are meats, cheeses, and fats—especially as served in fast-food restaurants or processed packaging. And the cooking methods that increase AGEs in our food is to deep-fry or use high-dry heat, such as baking or roasting foods in an oven or cooking foods on a grill.
The AGE-Less diet is focused on the robust dietary consumption of many fruits and vegetables, and an emphasis on raw foods and/or "moist-heat" cooking methods in which your meals are poached, braised, stewed, or steamed. What the AGE-Less diet has in common with popular health-driven diets such as the whole foods plant-based diet (vegan) or the Mediterranean diet is the fact that it is central to these diets' combined focus on daily health and longevity. At a time when so many still continue to die too young due to compromised health, the approach and 100 delicious recipes at the heart of Dr. Vlassara's AGE-Less Diet can help change everything in our lives for the better.
To check out this new book from Square One, feel free to CLICK HERE. To bring the AGE-Less approach to diet with you when you are eating a meal away from home with friends or family at a restaurant, be sure to also have with you with you a copy of the just-released THE AGE FOOD GUIDE.
Let's all try to have the happiest new year possible in 2017 by making better health choices. Everything in front of us has determined that our lives will very well depend on it.