The Mount Sinai Hospital / Mount Sinai School of Medicine

Reduction in glycotoxins from heat-processing of foods reduces risk of chronic disease

Published in TB and Outbreaks Week, November 17th, 2009

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 reduce inflammation and actually help restore the body's natural defenses regardless of age or health status. These benefits are present even without changing caloric or nutrient intake.

The findings, published in the October/November issue of the Journal of Clinical Endocrinology and Metabolism, provide a simple dietary intervention that could result in weight loss and have significant impact on several epidemic diseases, including diabetes, heart disease, and kidney...

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Source: TB and Outbreaks Week (2009-11-17)

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