British scientists have conducted a study concluding that food prepared on the grill affects the appearance of wrinkles and leads to rapid skin aging.
Grilled foods contain the most harmful molecules Advanced Glycation End (AGE), in particular, they affect women’s youth. These molecules are the end product of the accelerated glycosylation.
English doctor Anastacia Calea told that the accelerated glycosylation is a reaction between sugar and starch, or carbohydrate and protein/fat at very high temperatures.
So, in other words, dry heat during frying is much more dangerous than boiled or steamed food. So, for example, the rate of AGE in a piece of chicken prepared in a microwave oven increases almost four times when grilling.
In addition, the doctor noted that the higher the temperature of the roast dish is, the more of these molecules will be contained in ready food.
Today, most European restaurants offer meat and fish on the grill. Maybe now some of you will replace this dish for steamed meat, losing in taste but maintaining health and youth – preventing wrinkles.
