Tag: meat

An inflammatory compound called ”advanced glycation endproducts” (also known as AGEs) is created whenever high protein/fat foods are cooked using very high and dry heat. Some examples of foods high in AGEs are grilled or broiled meat, BBQ ribs, fried eggs and —bummer of all bummers—roasted nuts or seeds. I’ve written before about AGEs causing… Continue reading Dose-dependent mast cell degranulation from AGEs in food