ALZHEIMER’S COOKING RISK

FRENCH and US researchers have found that large intakes of food cooked at high range temperatures could increase the risk of developing Alzheimer’s disease. Apparently the presence of advanced glycation end products (AGE) can be produced in the body, but also produced when meals are cooked at high temperatures, particularly meats, fish, cheese, vegetables and vegetable oils and this has been linked to the development of Alzheimer’s.