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The Way You’re Preparing Your Food is Causing Wrinkles

The perfect sear on a steak; brown, crispy roasted Brussels sprouts, cauliflower and broccoli; the perfectly browned grilled cheese sandwich; the crispy, well-done edges of lasagna; the perfect crisp crust of crème brulee; well-done French fries. Ok, not all of these are healthy foods, but I’m trying to prove a point here, so just go with it 😊. These browned, burned, singed, crispy foods are dimming your glow.

Advanced Glycation End Products (AGEs) are harmful compounds that are formed when protein or fat combine with sugar and are created when foods are cooked at a temperature high enough to brown them.

High levels of AGEs in the body have been shown to cause free radicals and inflammation, two major causes of lines, wrinkles and premature aging, they break down the proteins, collagen and elastin, creating stiff bonds that cause lines, wrinkles and thin skin. We are exposed to AGEs through high-glycemic foods, burned and overcooked foods and chemical additives in processed foods.

Next time you put those steaks on the barbeque, think twice about wanting perfect grill marks. For every perfect mark, is the perfect wrinkle.

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