Guest guest Posted August 11, 2008 Report Share Posted August 11, 2008 I am curious as to why you are eating steak for breakfast? Is this every morning? Pard me but IMO this is not the most nutritional breakfast choice one could make, and quite possibly may produce some harm? > > > I eat breakfast at a truck stop that serves a small steak > that is cooked with an iron on top. It's not seared, just changes color. Is > the " browning " the changed color or does it require searing of the surface? > In this case there may be very few AGE AUs. > Funny we know so little about a common practice known since 1912 (Maillard)? > Like what is an AU? > > Regards > > [ ] AGEs - browned foods & Vitamin C? > > > Avoiding browned foods prepared at high temperatures may not be the > only thing leading to advanced glycation end products. The following > article also seems to implicate the reactive oxidation products of > Vitamin C. > > http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1636553 > Vitamin C mediates chemical aging of lens crystallins by the Maillard > reaction in a humanized mouse model > > If this is the case, large doses of Vitamin C which have been assumed > to be beneficial or innocuous may actually be slowly damaging our > bodies. > > I have been supplementing with 500 mg of Vitamin C for several years. > I wonder whether this is worse than just getting enough to avoid > scurvy. In any case, it seems that too much Vitamin C may promote > cataract formation. > > Tony > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2008 Report Share Posted August 11, 2008 I eat breakfast at a truck stop that serves a small steak that is cooked with an iron on top. It's not seared, just changes color. Is the " browning " the changed color or does it require searing of the surface? In this case there may be very few AGE AUs. Funny we know so little about a common practice known since 1912 (Maillard)? Like what is an AU? Regards [ ] AGEs - browned foods & Vitamin C? Avoiding browned foods prepared at high temperatures may not be the only thing leading to advanced glycation end products. The following article also seems to implicate the reactive oxidation products of Vitamin C. http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1636553 Vitamin C mediates chemical aging of lens crystallins by the Maillard reaction in a humanized mouse model If this is the case, large doses of Vitamin C which have been assumed to be beneficial or innocuous may actually be slowly damaging our bodies. I have been supplementing with 500 mg of Vitamin C for several years. I wonder whether this is worse than just getting enough to avoid scurvy. In any case, it seems that too much Vitamin C may promote cataract formation. Tony Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2008 Report Share Posted August 11, 2008 The referenced article associated the Maillard reaction with " browning and aroma development during the baking of foods " . I have always assumed that any elevated temperature that results in browning could create advanced glycation endproducts. Examples: the crust of bread, the crisp surface of toasted bread, roast pan drippings, the burned corners of foods placed on a grill, the searing marks on steaks, the burned sugar on Crème brûlée, the crispy crust on French fries, caramel, the crust of fried chicken, in other words, everything that is tasty. I remember reading that the most healthy way of cooking was boiling and stewing. Raw was not recommended because of the chance of getting food poisoning or parasites, whereas high temperature cooking (grilling, deep frying, pan frying) and smoking created a lot of carcinogens (nitrosamines from proteins and acrylamides from starches). Tony > > > I eat breakfast at a truck stop that serves a small steak > that is cooked with an iron on top. It's not seared, just changes color. Is > the " browning " the changed color or does it require searing of the surface? > In this case there may be very few AGE AUs. > Funny we know so little about a common practice known since 1912 (Maillard)? > Like what is an AU? > > Regards > > [ ] AGEs - browned foods & Vitamin C? > > > Avoiding browned foods prepared at high temperatures may not be the > only thing leading to advanced glycation end products. The following > article also seems to implicate the reactive oxidation products of > Vitamin C. > > http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1636553 > Vitamin C mediates chemical aging of lens crystallins by the Maillard > reaction in a humanized mouse model > > If this is the case, large doses of Vitamin C which have been assumed > to be beneficial or innocuous may actually be slowly damaging our > bodies. > > I have been supplementing with 500 mg of Vitamin C for several years. > I wonder whether this is worse than just getting enough to avoid > scurvy. In any case, it seems that too much Vitamin C may promote > cataract formation. > > Tony > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2008 Report Share Posted August 12, 2008 I am not really following you it is carbs that the body easily uses for fuel not protein and fat from steak. Whole natural plants are best source of healthy carbs, certainly not 'diner' pancakes. Twice a month turns into four times per month before you know it you're eating b'fast there everyday > > > > > > I eat breakfast at a truck stop that serves a small steak > > that is cooked with an iron on top. It's not seared, just changes > color. Is > > the " browning " the changed color or does it require searing of the > surface? > > In this case there may be very few AGE AUs. > > Funny we know so little about a common practice known since 1912 > (Maillard)? > > Like what is an AU? > > > > Regards > Quote Link to comment Share on other sites More sharing options...
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