tag:blogger.com,1999:blog-8859456735165996893.post4090237407485706610..comments2024-03-28T02:36:04.078-07:00Comments on Health Correlator: High-heat cooking will AGE you, if you eat food deep-fried with industrial vegetable oilsNed Kockhttp://www.blogger.com/profile/02755560885749335053noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8859456735165996893.post-63760510809391900262010-11-15T05:51:01.351-08:002010-11-15T05:51:01.351-08:00Spam comment above delete.Spam comment above delete.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-3905573337239278862010-11-14T21:26:21.627-08:002010-11-14T21:26:21.627-08:00This comment has been removed by a blog administrator.Unknownhttps://www.blogger.com/profile/03441329685471154152noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-57580237962084721702010-11-12T06:41:44.091-08:002010-11-12T06:41:44.091-08:00viagra online "contribution" above delet...viagra online "contribution" above deleted.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-90257943247032103442010-11-11T22:47:00.697-08:002010-11-11T22:47:00.697-08:00This comment has been removed by a blog administrator.viagra onlinehttp://www.giantpharmacy.comnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-72387014584868488792010-11-11T06:29:12.413-08:002010-11-11T06:29:12.413-08:00Interesting parallels Jeromie. A good example of t...Interesting parallels Jeromie. A good example of thinking outside the box.<br /><br />Exercise physiology is one of my favorite topics here. I am surprised that EP is not one of the pillars on which MDs usually build their practices.<br /><br />Medical practice would benefit a lot, in my opinion, from incorporating EP-inspired strategies for the treatment of many degenerative diseases.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-6941546867741469302010-11-10T13:00:46.469-08:002010-11-10T13:00:46.469-08:00I am currently working on a Master's in Exerci...I am currently working on a Master's in Exercise Physiology and one topic we recently discussed was intramyocellular triacyglycerides (IMTG). Apparently, endurance atheletes AND obese and diabetic individuals store fat as IMTG in their muscles - obviously one is due to training and the other is due to a metabolic dysfunction. One thing that some of the studies seemed to say was a "high fat" (65% cals) was a factor in IMTG and even a relation with "insulin resistance". It would seem that one is pathological and one is physiological (Peter has a great series at Hyperlipid) and this parallel is seen with AGEs. One is ingested and probably not an issue whereas the development within the body is something to take serious. I like how it relates back to IMTG. I try to get at least 50% of my calories from fat and I am ~12-14% bodyfat. Just because you eat a lot of fat doesn't mean you're going to be diabetic because you have a level of "insulin-resistance" - it's not pathological. And just because you eat AGEs doesn't mean you're wreaking the same havoc as unwanted glycation.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-33534309805508721302010-11-10T06:14:56.754-08:002010-11-10T06:14:56.754-08:00Thanks for the Wrangham tip. I just ordered his bo...Thanks for the Wrangham tip. I just ordered his book!David Isaakhttps://www.blogger.com/profile/04928598446742324391noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-43862894411849139272010-11-09T07:01:04.029-08:002010-11-09T07:01:04.029-08:00A fascinating area of research is that of glycatio...A fascinating area of research is that of glycation (or lack thereof) in birds. I am surprised that there doesn't seem to be much emphasis on finding what birds have that reduces glycation, and how that could be used in the treatment of humans.<br /><br />For example, the average glucose level for the Anna’s (a hummingbird species) is about 324 mg/dl. Even at that high level, well above the level of a diabetic human, the Anna’s hummingbird species has an HbA1c of less than 5, which is lower than that for most insulin sensitive humans:<br /><br />http://healthcorrelator.blogspot.com/2010/10/blood-glucose-levels-in-birds-are-high.html<br /><br />And that is not due to the Anna’s "running on sugar" only. Falcons are carnivores and have very high blood glucose levels too. This seems to be a common trait of birds. And birds tend to live longer than mammals of similar size.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-70454297581440356482010-11-09T06:51:49.863-08:002010-11-09T06:51:49.863-08:00Hi Jenny.
Even though A1c has its problems, incl...Hi Jenny.<br /><br />Even though A1c has its problems, including the ones you mentioned, it may well be the best measure of glycation we have at the moment. <br /><br />It is a good predictor of various complications associated with the endogenous formation of AGEs. For example, chronically elevated A1c is a good predictor of diabetic retinopathy.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-26305182742019510652010-11-09T06:45:51.068-08:002010-11-09T06:45:51.068-08:00David, have you heard of the theories by Richard W...David, have you heard of the theories by Richard Wrangham? He is a Harvard anthropologist with an evolutionary orientation.<br /><br />Wrangham believes that cooking dates back to 1.9 million years ago. Well before the emergence of Sapiens.<br /><br />It is a controversial theory, but there is evidence supporting it.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-51011670769655015682010-11-09T06:43:10.098-08:002010-11-09T06:43:10.098-08:00Thanks Jamie and Aaron.
I guess it is a tough cho...Thanks Jamie and Aaron.<br /><br />I guess it is a tough choice between cigarettes and industrial vegetable oils.<br /><br />Many isolated populations that are free from the diseases of civilization smoke. This includes the longest-living group in the world, the traditional Okinawans.<br /><br />Having said that, these isolated populations often do not inhale the smoke into their lungs. They seem to keep the smoke in their mouths before expelling it. And incidence of related cancers (e.g., oral cancer) seems to go up due to this.<br /><br />The Okinawans don't consume industrial vegetable oils. But they consume plenty of pork, which is not so low on omega-6 fats.<br /><br />Looks like there are quite a few myths that have been creeping in lately.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-53413913496349458002010-11-09T06:34:10.035-08:002010-11-09T06:34:10.035-08:00Tom and Kindke raise very good points that I think...Tom and Kindke raise very good points that I think need to be addressed by anyone doing research on this exogenous AGEs threat hypothesis.<br /><br />Another interesting point is that heating generally makes food more digestible. This includes protein-rich foods, through a process called "denaturation".Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-9527074276597517152010-11-08T15:37:08.335-08:002010-11-08T15:37:08.335-08:00It's not true that the A1c is a measure of AGE...It's not true that the A1c is a measure of AGEs. It's a measure of the glycosylation of hemoglobin cells but the measurement will rise if red blood cells live longer than normal lives. Conversely, people with anemia will get low values that tell you nothing except that their blood cells are turning over very quickly.<br /><br />The misinterpretation of A1c test results is very dangerous to people with diabetes. Recent studies find it a very poor index into actual blood sugar levels in individuals.<br /><br />I'm with you in agreeing that the bad rap should go to the Omega-6 oils used in frying not the food that gets fried.Jennyhttps://www.blogger.com/profile/17384082448952856117noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-39603747289305127282010-11-08T12:36:48.860-08:002010-11-08T12:36:48.860-08:00If I was given a forced choice between consuming f...If I was given a forced choice between consuming foods cooked in industrial vegetal seed oils or smoking cigarettes, I'd choose smoking the cigarettes. That's just how bad industrial vegetal oils are turning out to be for human health! Great analysis Ned!Aaron Blaisdellhttps://www.blogger.com/profile/17204484453346358921noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-17096910215310200292010-11-08T11:12:54.234-08:002010-11-08T11:12:54.234-08:00I havent done much research into the subject of AG...I havent done much research into the subject of AGES ( as it relates to meat browning ) mainly because of the below logical fallacy I havent taken it seriously.<br /><br />The fallacy I refer to is that according to wikipedia, the Maillard reaction occurs between something called a reducing sugar and an amino acid.<br /><br />As far as im aware meat has no reducing sugars in it, or atleast very small amounts. Further, meat is composed of complex polypeptides, not free amino acids.<br /><br />Am I missing something here?Kindkehttps://www.blogger.com/profile/15841418412425329998noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-13543714611850136032010-11-08T10:47:41.895-08:002010-11-08T10:47:41.895-08:00I have always been doubtful that AGEs *in food* wo...I have always been doubtful that AGEs *in food* would be harmful. That's because it seems that the harmful effects in the body related to AGEs occur when unwanted glycation occurs *in body tissues*. The AGEs in food have already undergone their glycation reactions; they seem unlikely to undergo promote further glycation once ingested.Tom Passinnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-46348110903907701502010-11-08T10:34:11.416-08:002010-11-08T10:34:11.416-08:00And that Ned, is why you are so good at what you d...And that Ned, is why you are so good at what you do! Excellent post.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-60877796764195118072010-11-08T08:13:00.633-08:002010-11-08T08:13:00.633-08:00I enjoy oven-roasted cauliflower and brussels spro...I enjoy oven-roasted cauliflower and brussels sprouts--lightly oiled (coconut or olive) and then roasted at 425 F. <br /><br />But I have to say it never occurred to me to toss them in a deep frier.<br /><br />Direct roasting of vegetables (usually by burying them under a fire) seems to go back a long way in human history--as does roasting or grilling meat.<br /><br />I know the raw-food crowd think that fire is the root of all evil.<br /><br />Me like fire. Fire good.David Isaakhttps://www.blogger.com/profile/04928598446742324391noreply@blogger.com