Heart attack in a basket.
High temps are great for a beach vacation, but not in your kitchen. High heat cooking?the kind responsible for the crispy skin on your chicken or the crust on your pie?may put you at risk for cardiovascular disease, suggests a new study from the University of Illinois.
Over the course of 10 days, 65 adults recorded what they ate. Researchers then calculated how many advanced glycation end products (AGEs)?chemical leftovers from high temperature cooking?each group consumed. Greater AGE intake lead to increased risk of heart disease, the researchers found.
The explanation: AGEs bind to LDL cholesterol in your blood, forming a ?glue? that makes each cholesterol molecule more likely to stick to your arteries. The result is a plaque buildup that can cause a heart attack or stroke, says study author Karen Chapman-Novakofski, Ph.D. (Protect your ticker with these 3 Surprising Heart-Healthy Foods.)
Keep in mind, this research doesn?t prove that eating AGEs leads to heart disease. It was a small study, and only showed an association between high-AGE diets and cardiovascular risk.
But it can?t hurt to eat fewer AGEs. Because they?re formed when sugars improperly bind to fat and protein molecules, cooking leaner steaks will reduce their numbers. Also, start marinating. An hour-long soak in lemon juice can slash your steak?s AGE count in half by blocking sugars from binding with fat or protein, says Chapman-Novakofski. And consider using a slow-cooker. Lowering the cooking temperature reduces the rate at which AGEs are formed, she says. If you can?t resist the burger, cook your meat to 160 degrees and not a minute further. That way, you?ll wipe out bacteria and limit your AGE exposure.
Want to exercise your heart muscle but hate the treadmill? We have you covered with these 3 New Cardio Workouts.
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Source: http://news.menshealth.com/food-heart/2012/10/31/
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