The A.G.E. Food Guide
A Quick Reference to Foods and the Ages They Contain
Published on 23. March 2017
Book
Paperback/Softback
224 pages
978-0-7570-0429-2 (ISBN)
Description
All foods contain AGEs—advanced glycation end products—which are naturally occurring toxins. Numerous studies have shown that a buildup of AGEs accelerates the body’s aging process. Over time, by increasing oxidation and free radicals, hardening tissue, and creating chronic inflammation, AGEs lead to a host of chronic diseases. By knowing how to lower your AGE consumption, you can lead a longer, healthier life. Here is an easy-to-use guide to understanding AGEs and identifying those foods that have the least AGEs and those that have the most so that you can make smart dietary decisions.
More details
Language
English
Place of publication
Garden City Park, NY
United States
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 175 mm
Width: 105 mm
Thickness: 15 mm
Weight
94 gr
ISBN-13
978-0-7570-0429-2 (9780757004292)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Helen Vlassara | Sandra Woodruff
The A.G.E. Food Guide
A Quick Reference to Foods and the AGEs They Contain
E-Book
11/2021
Simon + Schuster LLC
€7.90
Available for download
Persons
Helen Vlassara, MD, is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products and has authored hundreds of scientific articles and books.
Sandra Woodruff, MS, RD, LD/N, has a master’s of science in food and nutrition from Florida State University. She specializes in diet-related health problems, and is the best-selling author of many health-related cookbooks, including Soft Foods for Easier Eating Cookbook.
Sandra Woodruff, MS, RD, LD/N, has a master’s of science in food and nutrition from Florida State University. She specializes in diet-related health problems, and is the best-selling author of many health-related cookbooks, including Soft Foods for Easier Eating Cookbook.