I don’t like steamed broccoli… but if you present a platter of roasted broccoli with ample olive oil, I’ll eat the whole plate. For me, the joy of food is heavily influenced by what you do to it to make it delicious. Catfish? Meh. Blackened catfish? Now we’re talking.
I love the flavor and textures that you get from different cooking methods like pan frying and grilling; but your method of cooking actually has a very big impact on more than just taste. What you eat and how you prepare it may create toxicities that simply aren't doing your body any favors.
Today we learn about Advance Glycation End Products (AGEs).
Shannon is a registered dietitian and functional nutritionist with a penchant for provocative topics, almond butter, and local theater.