New medical study from Harvard confirms A.G.E.s are bad for your health
Garden City Park, NY: Much was made yesterday (March 21, 2018) on NBC's Today about a new medical study from Harvard that shows a clear line between steady consumption of grilled meats and the risk of high blood pressure.
However, this is fairly old news to Square One's author Helen Vlassara, MD. After all, Dr. Vlassara has studied the phenomenon of Advanced Glycation Endproducts (AGEs) since the late 1970s, first at The Rockefeller University of New York and later at the Mount Sinai School of Medicine (NYC). This acronym was coined by Dr. Vlassara and her colleagues back in the 1980s, for the process whereby foods cooked or grilled in dry-heat settings and high temperatures bring forth a covey of naturally occurring toxic substances that we consume when we eat.
Though the years of study were trained principally on the problems of aging and diabetes—resulting in Mt. Sinai's irrefutable July 2016 announcement that the likelihood of diabetes can be decreased significantly by avoiding AGEs intake in one's diet—this strong research led and published by Vlassara has tied AGEs to any and all manner of chronic disease as well. And of course, that also includes all forms of cardiovascular disease—the same conclusion reached by Harvard, and put on national TV care of NBC, yesterday morning.
To learn more about AGEs from the original source, be sure to check out our books Dr. Vlassara's AGE-less Diet (Square One, $16.95 USD) and The AGE Food Guide (Square One, $8.95 USD).