Avoid Red Hot Meat to Live Longer

Consuming processed red meat increased a protein compound that may raise the risk of stroke, heart disease, and diabetes complications. The findings of the study are published in the journal Nutrients.

When processed meat is seared at high temperatures, it creates compounds called advanced glycation end products or AGEs, which, when consumed, can accumulate in your body and intervene with normal cell functions, reports study author Permal Deo from the UniSA.

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‘High-heat caramelization of meat, a process used extensively in cooking for the resulting nutty flavor and brown color, could be bad for our heart health. ’

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"Consumption of high-AGE foods can contribute to vascular and myocardial stiffening, inflammation, and oxidative stress - all signs of degenerative disease," Deo added.

The message is pretty clear: Cutting back on red meat can reduce heart disease risk, or we should be more mindful about how we cook it.

Source-Medindia

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