Reduction in glycotoxins from heat-processing of foods reduces risk of chronic disease
Wednesday, November 4, 2009 - 04:07
in Health & Medicine
Researchers from Mount Sinai School of Medicine report that cutting back on the consumption of processed and fried foods, which are high in toxins called Advanced Glycation End products (AGEs), can
Read the whole article on Science Blog
More from Science Blog
Related
- Reduction in glycotoxins from heat-processing of foods reduces risk of chronic diseaseWed, 4 Nov 2009, 2:57:19 EST
- Food additive may one day help control blood lipids and reduce disease riskThu, 30 Jul 2009, 12:56:19 EDT
- Mount Sinai researchers discover novel mechanisms that might causally link type-2 diabetes to Alzheimer's diseaseFri, 10 Apr 2009, 11:42:41 EDT
- Mount Sinai researchers find new Alzheimer's disease treatment promisingSun, 12 Jul 2009, 7:28:36 EDT
- Small intestine can sense and react to bitter toxins in foodThu, 9 Oct 2008, 18:07:58 EDT