Guest guest Posted May 17, 2002 Report Share Posted May 17, 2002 > I just read > http://www.westonaprice.org/foodfeatures/broth.html, > and it recommends browning meat: " For beef and lamb > broth, the meat is browned in a hot oven to form > compounds that give flavor and color--the result of a > fusion of amino acids with sugars, called the Maillard > reaction. " > > Aren't these compounds what some call AGE's that > promote degeneration and aging? > > Roman Yes they are, but it is AGE's formed from the tissues of the body that are problematic (as from prolonged high blood sugar) wherein these tissues become degenerative as a result of the in vivo production of AGE's (corruption of the tissue integrity by fusion of it's proteins with sugars). Whether ingested glycation end products cause problems is inconclusive in the literature, as far as I know. Portland, OR Quote Link to comment Share on other sites More sharing options...
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