Paper about advanced glycation end products which can gradually deteriorate body tissues. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/ AGE offers an explanation for why modern industrialized foods can be pathogenic, even though they may be derived from whole foods that are relatively low in AGE. The way the food is processed and cooked has a large effect on the amount of dietary AGE produced. Modern processing and cooking methods such as those used at restaurants often involve high temperature dry heat which produces AGE. Animal products cooked at high temperature using dry heat are particularly prone to producing AGE. Fried bacon and broiled frankfurters are at the top of the list of dietary AGE content. In contrast, fresh whole vegetables, fruits, and grains are very low in AGE. Barbecued meats are prone to AGE and a number of other problems. The soot from the charcoal contain mutagens that deposit onto the meat. The juice from the meat drips onto the hot coals and vaporizes, forming mutagens which deposit onto the meat. Cured meats such as bacon have the potential for forming mutagenic nitrosamines, PAH, and HCA during cooking or digestion due to the nitrites, nitrates, sugars, amino acids, and creatine in the meat. A typical burger at a fast food restaurant is usually cooked at high temperature such as frying or grilling which produces AGE. Bacon and cheese are common toppings and are high in AGE. The deep frying of potatoes in oil produces AGE. Some of the manufacturers of the caramel coloring used in the dark colas use a process which produces AGE in the coloring. Lower temperature cooking of meat using a moist acidic medium, such marinating with vinegar or lemon juice, reduces AGE production. Microwaving bacon instead of frying can reduce AGE by about a factor or ten. Boiling or poaching eggs instead of frying reduces AGE.
Food preparation methods for minimizing dietary AGE. http://www.todaysdietitian.com/newarchives/030314p10.shtml People who are diabetic or pre-diabetic are not as able to rid the body of dietary AGE due to health conditions such as those involving the kidneys. Their bodies produce AGE endogenously more than healthy people due to lack of ability to fully control serum glucose, which promotes aging of tissues. Diabetics also tend to gravitate toward animal products in an effort to reduce their carbohydrate intake and maintain better control over serum glucose. That can make them more prone to dietary AGE when the animal products are cooked using modern fast methods of high temperature and dry heat, which are common at restaurants and in Western culture in general. A recurring trend in the popular diet world in the U.S. has been to direct people to low-carb, high-fat diets, usually ones rich in animal products, particularly muscle meat and dairy products such as cheese. Few in the U.S. are promoting an Eco-Atkins which relies more on whole plant food for fat and which is low in dietary AGE, such as avocados. It's common to see a plate of fried or broiled meats on the cover of low-carb books and news articles. The steak with butter on Gary Taubes 2002 New York Times article is an example as are the fried meats seen on old promo photos of Robert Atkins, who had classic urban New York style acquired tastes similar to those of Gary Taubes. Eric Westman doesn't address the AGE issue in his updated Atkins diet book and is seen in his videos praising fried bacon and dismissing concerns about cooking methods. Pics of fried eggs and bacon are seen on paleo sites and are on the cover of the book of cholesterol denialist Uffe Ravnskov. All are high in dietary AGE and other undesirable substances due in part to the Western style cooking methods. Some of the popularizers of high-fat animal-based diets have been aiming them at diabetics and pre-diabetics as an alternative way of controlling serum glucose and insulin. Diabetics and the public in general with their Western-style acquired tastes can get the mistaken impression that a classic Western-style dry-heat cooked, fatty, meaty meal is healthy as long as one doesn't eat the bun, which is supposedly causing all the health problems because of its carbohydrates.
Well, ive been t1 diabetic most of my life, and i obviously, because of clinics etc, know a few others, t1 and t2...i think your wrong tbh Carbs are kept low, sugars to as nil as is possible, but i adjust my insulin like every one else i know...and guess what..we are all better aged than you none diabetics! lol
If diabetics aged less and had lower morbidity and mortality, health insurance companies would be giving lower rates to diabetics and offering incentives to people to become diabetic. Reality says otherwise. http://www.diabetes.co.uk/diabetes-life-expectancy.html http://www.healthline.com/health/type-2-diabetes-life-expectancy#Overview1 Lack of controlling diabetes is a major factor. Many people who are pre-diabetic and diabetic are undiagnosed and aren't aware that they should be taking corrective action. http://www.diabetes.org/diabetes-basics/statistics/ In 2012 in the U.S. 29.1 million people were diabetic. 8.1 million were undiagnosed. http://www.diabetes.org/diabetes-basics/statistics/ "Diabetes was the seventh leading cause of death in the United States in 2010 based on the 69,071 death certificates in which diabetes was listed as the underlying cause of death. In 2010, diabetes was mentioned as a cause of death in a total of 234,051 certificates."
