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	<title>Your Health Updates &#187; Advanced Glycation Endpoducts  :: Your Health Updates</title>
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		<title>Advanced Glycation Endpoducts</title>
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		<pubDate>Mon, 21 Sep 2009 19:32:44 +0000</pubDate>
		<dc:creator>Blanche Scharf</dc:creator>
				<category><![CDATA[Anti-Aging]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Preventitive RX]]></category>
		<category><![CDATA[advanced glycation endproducts]]></category>
		<category><![CDATA[AEGs]]></category>
		<category><![CDATA[aging]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[disease]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[frutose]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[heart disease]]></category>
		<category><![CDATA[processed food]]></category>
		<category><![CDATA[wellness]]></category>

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		<description><![CDATA[Cooking Advanced Glycation Endproducts (AGEs) are typically formed when sugars are cooked with proteins or fats. Temperatures over 120°C (~248°F) greatly accelerate the reactions, but so do lower temperatures with longer cooking times produce this reaction. Even though lower temperatures decrease the amount you are exposed to, it is still a problem. These compounds are digested with about 30% [...]


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