While the crust of a perfectly grilled steak or the golden edges of a thin-crust pizza can be irresistible, routinely cooking with methods like grilling, pan-frying and roasting comes with a hidden cost. Chief among them is the production of advanced glycation end products, compounds linked to faster aging.
On the flip side, nutrition experts point to water-based methods, such as steaming, boiling, poaching and simmering, as an easy way to preserve nutrients and limit AGE formation, making them a smart choice for anti-aging cooking.
The trend is also showing up on TikTok, with creators spotlighting dishes like soups, curries and stews, emphasizing not only their anti-aging benefits but also their skin-hydrating effects, since these dishes are cooked with plenty of moisture from water, broth or even coconut milk.
How Are AGEs Formed?
AGEs form during cooking when sugars react with proteins or fats at high temperatures in a process called the Maillard reaction, the same one that gives browned food its flavor and color.
