500 foods were tested for advanced glycation end products (AGEs).
Now that we know the major source of glycotoxins is our diet, the remaining question is which foods do we need to avoid. The major barrier to progress in this field has been the lack of a large reference database of these toxins in various foods, until now. For the first time ever, 549 foods tested for AGE content.
They tested nuts and seeds, oils, beef, poultry, pork, fish, cheese, soy, eggs, breads, cereals, beans, grains, veggies, crackers, cookies, fruit, dairy, juice, Big Macs, and Hot Pockets, and Hummus, and veggie burgers, candy, soups, condiments, and miscellaneous, from Budweiser to breast milk, coffee, and coke, jello to vodka.
Here were the top 15 most contaminated foods. Chicken, bacon, chicken, hot dog, chicken, beef, chicken, chicken, beef, chicken, turkey, chicken, fish, beef, and chicken.
Cooking method does matter. For example, boiled chicken is safer than baked chicken. But more important is plant versus animal. Yes, baked apples have 3 times more than raw apples, but the amounts are totally negligible.
Here's a McDonald's hamburger; Here's a veggie burger fried the same way. Whereas cooking is known to drive the generation of new AGEs in foods, it is interesting to note that even uncooked, animal-derived foods can contain large amounts of dietary AGEs, the so called glycotoxins.
Typical New Yorker gets about 15,000 glycotoxin units a day. What’s a safe intake? No clue, but there are studies suggesting cutting ones intake in half may extend one's lifespan. How do you do that? Those who are regularly consuming lower-meat meals prepared with moist heat (such as soups and stews) as part of a diet rich in plant foods could realistically consume half the units.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by MaryAnn Allison.
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Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. Be sure to check out "part 1" on AGEs in Glycotoxins. And there are 1,449 subjects covered in the rest of my videos–please feel free to explore them!
For some context, please check out my associated blog post, Harvard’s Meat and Mortality Studies.