Cooking meat produces chemicals which may increase the risk of dementia U.S. researchers now say. The process of cooking meat produces advanced glycation end (AGE) which has already been linked to type-2 diabetes.
Dangerous protein build-up in the brain was seen in mice fed with AGE and impaired cognitive function.
The “compelling” animal experiments showed that AGEs affect the chemistry of the brain through build-up of defective beta amyloid protein, a key factor in Alzheimer’s disease. Mice with a low-AGE diet did not produce the damaged amyloid.
Initial studies in humans suggest a link between high levels of AGEs in the blood and cognitive decline.
The study also suggested that reducing dietary AGEs would reduce the prevalence of age related dementia. While diabetes has been linked to the risk of dementia, the study suggests what molecular processes may be included.
“Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect, that are not afforded by a more complex and stimulating diet.” Counsels on Diet and Foods, page 81
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