✳flâneur — a map of the web's best reading

Food fad or science – or both? Why cooking with water may help slow ageing | Well actually | The Guardian

theguardian.com · 1,590 words · saved by 1 readers

Advanced glycation end products (AGEs) are created when food is blasted over high heat and may lead to health issues D r Michelle Davenport says her grandmother is 95 and doesn’t have any wrinkles. Skin smooth as a dewdrop. She came to America from Vietnam, and attributes her youthful complexion to rarely, if ever, eating out at restaurants: not on birthdays, anniversaries or other special occasions. “She was always telling me: ‘Don’t ever eat out, eating out is super bad for you,’” says Davenport on the other end of a Zoom call. “So we always had to cook at home. And when she did cook, it was always water-based: steamed meat, stews and lots of vegetables.” Davenport, 39, is a scientist and registered dietician based in San Francisco whose work focuses on slowing the deleterious effects of ageing. She argues that this can be accomplished by cooking mostly with broth and water. On her Instagram page, which has nearly 200,000 followers, you’ll find recipes for dishes like collagen-rich o

Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing. Photograph: Ivan/Getty Images View image in fullscreen Davenport argues that cooking mostly with broth and water can slow the deleterious effects of ageing. Photograph: Ivan/Getty Images Well actually This article is more than 1 year old Food fad or science – or both? Why cooking with water may help slow ageing This article is more than 1 year old Advanced glycation end products (AGEs) are created when food is blasted over high heat and may lead to health issues Chris Gayomali Fri 25 Oct 2024

Explore this link on the map →

related reading