Foods cooked at high temperatures
Some foods cooked at high temperatures reduce nutritional value and create a large amount of sugar products. The final glycation product content in foods like grilled chicken, fried bacon, grilled sausages and Tet bowl is nearly 100 times higher than raw food. Therefore, you should avoid meat processed at high temperatures and prioritize cooking methods such as steaming, boiling, and steaming.
Fried foods
High temperatures will catalyze the combination of sugar and protein to form a large amount of final sugar products. Therefore, to avoid the rapid aging process of the human body and prevent affecting health, you can use relatively low- Temperature cooking methods such as steaming and boiling.
Drinks with high sugar content
The large amount of glucose and fructose in sugary drinks will cause blood sugar levels to increase rapidly, forming a large amount of final glycation products, leading to obesity and insulin resistance.
When thirsty, you should drink water or sugar-free drinks instead, drink less juice and eat fruit directly. The nutrients in the food are not initially destroyed and are better for the body.
