To brown meat or not

[Guest guest]

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

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