Advanced Glycation Endproduct Caused By Heating Foods

If this in not an overwhelming argument for eating foods that have not been overheated, then I don't know what is.

For those of you that don't know, advanced glycation endproducts, or AGE's, are formed

external to the body (exogenously) by heating (e.g. cooking) sugars with fats or proteins; or, inside the body (endogenously) through normal metabolism and aging. Under certain pathologic conditions (e.g. oxidative stress due to hyperglycemia in patients with diabetes), AGE formation can be increased beyond normal levels. -Wikepedia

That said, it should be pretty clear that cooking is one thing that causes the glycation process that forms AGE's. Smoking also causes a great deal of AGE's. Additionally, while hyperglycemia is still considered the main cause of diabetes,:

Its deleterious effects are attributable, among other things, to the formation of sugar-derived substances called advanced glycation end products (AGEs). AGEs form at a constant but slow rate in the normal body, starting in early embryonic development, and accumulate with time. However, their formation is markedly accelerated in diabetes because of the increased availability of glucose.
-Melpomeni Peppa, MD, Jaime Uribarri, MD and Helen Vlassara, MD. Glucose, Advanced Glycation End Products, and Diabetes Complications: What Is New and What Works.

Furthermore, as further discussed in the above article from the Council on Complications of the American Diabetes Association:

... recent studies have provided evidence that diet is a significant exogenous source of highly reactive AGEs. Food processing, heating in particular, has a significant accelerating effect in the generation of glyco- and lipoxidation products. Heat helps create tasteful flavors that humans have learned to enjoy. In recent decades, food manufacturers have been using this knowledge to boost the flavor of natural foods by incorporating synthetic AGEs into foods. Consequently, the AGEs content of the Western diet has increased vastly in the past 50 years, as has the quantity of food consumed.

A significant proportion (~10%) of ingested AGEs is absorbed with food. There is apparently a direct correlation between circulating AGE levels and those consumed. Studies in animals have demonstrated an important relationship between high dietary AGE intake and development or progression of diabetes-related tissue damage, e.g., vascular and renal. In all instances, this was prevented by dietary AGE restriction.

A similarly significant contribution to the human body AGE pool by diet was demonstrated recently. More importantly, its effective reduction by a restriction of dietary AGEs was associated with a significant suppression of circulating levels of vascular disease markers (e.g., adhesion molecules) as well as of inflammatory mediators.

This new evidence suggests that modulation of food-AGE content could become an important ingredient of the therapeutic armamentarium in the management of diabetic patients. Until effective and safe drugs become available, physicians and dieticians can, for instance, advise increased reliance on fresh foods, cooked by brief applications of heat, in the presence of ample water or humidity. A diet designed to be low in AGEs is apparently not lacking in taste, while not requiring compromises in important nutrients. Such a regimen can decrease AGE intake by more than 50%; this in turn was shown to reduce circulating AGEs by ~30% within a month without a change in A1C."

So the point I am making is that by consuming a diet of foods that have not been applied to fire or excessive eat, then you are eating the exact diet that smart physicians are now recommending to their diabetic patients in order to lower their AGE intake. As written above, this can decrease the circulating body AGE's by as much as 30% within a month! No wonder Gabriel Cousens has been curing people of diabetes on living foods, lowered AGE's is one of the major reasons! The main reason of course it is the fact that Cousens puts people on a low-glycemic diet, essentially LifeFoods, that are full of enzymes and healing phytonutrients and minerals. All the more reason to adopt a vegan, raw diet for permanent health!

What they must be talking about in the article above when they mention that AGE's are added to food, is excitotoxins, the most famous being MSG. Excitotoxins contain incredibly powerful brain cell toxins as well as carcinogens. TVP, or textured vegetable protein, is produced from excessive heating of rotten and bruised food items. MSG was created in a laboratory and turned in to a multi-billion dollar industry around the turn of the century. Both TVP and MSG makes bland food taste delicious. Beware, as the public has gotten smarter about MSG, the companies have now hidden it in food items as "natural flavors." Same thing!

Return from Advanced Glycation Endproduct info. to Low Glycemic Diet...

“One day in a hospital $2,000, one week in a hospital $10,000, AND I can tell you one thing…if you don’t pay now you will definitely pay later, and it’s going to be everything you have, everything you’ve ever earned, your entire life savings, all you own and all your family owns will be taken from you unless you take care of yourself now. "

-David Wolfe