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Combating Inflammation
date:Oct 16, 2012
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Compounds that promote inflammation

Diets high in glucose, saturated fat and advanced glycation end products (AGE) contribute to inflammation (British Journal of Nutrition, 2011; 106:S5-S78). Dietary AGEs are produced during cooking, particularly dry heat. Animal foods high in fat and protein are typically high in AGE, whereas carbohydrate-rich foods, including fruits, vegetables, milk and whole grains contain fewer AGEs, even after cooking. Lower cooking times and temperatures, moist heat

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