Sunday, February 6, 2022

AGE Content of Foods

Hot dogs are high in AGEs. Hot dogs are high in AGEs. (Photo by TheBusyBrain)
There are two ways that advanced glycation endproducts (AGEs) are formed: inside the body or outside the body. These are known as endogenous and exogenous AGEs, respectively. The accumulation of AGEs is one of the seven types of aging damage. While it's uncertain just how big a role exogenous crosslinks play in aging, consuming excess amounts of AGEs through diet has been shown to cause serious health problems in animals and humans. Therefore, it seems useful to have some idea of which foods are especially high in AGEs. The following is a list of the AGE contents of commonly consumed foods. The data is based on one study (link). The authors state:
Two-hundred fifty foods were tested for their content in a common AGE marker (epsilon)N-carboxymethyllysine (CML), using an enzyme-linked immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and protein AGEs were represented in units of AGEs per gram of food. -- -- A limitation of the present data is reliance on CML, a single AGE marker, while many other AGEs/ALEs are generated in food, albeit of unknown significance. In practical terms, however, CML is a commonly measured AGE/ALE compound, used routinely as an indicator of the AGE/ALE burden in numerous animal and human studies
Other ways of measuring AGEs might produce different values, so the numbers below serve mostly to give a rough idea of the relative AGE contents of foods. If you want to compare your own intake with others, here's a quote from the full paper:
In a preliminary survey of the usual daily AGE intake, we analyzed 3-day food records from healthy individuals (n=34). Mean daily AGE intake was 16,000±5,000 kU AGE. These data were used to define a high- or low-AGE diet, depending on whether the estimated daily AGE intake is significantly greater or less than 16,000 kU AGE. A similar investigation in 40 type 2 diabetic patients showed a daily AGE intake of 18,000±7,000 kU AGE, with major proportions of AGE contributed by broiled, fried, grilled, and roasted meat and meat alternatives.
So anything above 16,000 kU (see the list below for values) per day would put you in the high-AGE category. Again, keep in mind that we are talking about crosslinks produces outside body; whatever happens once the foods are digested, important as it may be, is beyond the scope of this post. Based on the data, we can make the following generalizations:
  • Fats and meat products contain the most AGEs
  • Carbohydrates are relatively low in AGEs
  • Higher cooking temperatures increase AGEs
  • Longer cooking times increase AGEs
  • The presence of liquids in cooking reduces AGEs
  • Processed foods have more AGEs than natural or homemade foods
I will try to keep this post updated as I come across new data to include in the list, so remember to check back every now and then. Below, AGEs are expressed either as units per gram (for solids) or units per milliliter (for liquids). Serving sizes are grams, and AGEs per serving are expressed as kilounits.
FatsAGEs (U/g) Serving (g) AGEs/serving (kU)
Almonds, roasted66,514301,995
Cashews, roasted 98,082 30 2,942
Cream cheese, Philadelphia soft 108,843 30 3,265
Margarine, 60% vegetable oil175,1925876
Mayonnaise 94,0105 470
Mayonnaise, imitation 2,000 5 10
Mayonnaise, low fat 22,011 5 110
Olive, ripe16,68630501
Peanut butter, smooth 75,183 30 2,255
Walnuts, roasted 78,874 30 2,366
Salad dressing, Caesar7,37115111
Salad dressing, French, Lite 11 15 0
Salad dressing, Italian, Lite 8 15 0
BeefAGEs (U/g) Serving (g) AGEs/serving (kU)
Frankfurter, boiled 7 min74,850906,736
Frankfurter, broiled 5 min112,697 90 10,143
Hamburger, fried 6 min 26,391 90 2,375
Hamburger, fast food 54,176 90 4,876
Meatball, boiled in sauce 1 h 28,519 90 2,567
Meat loaf, crust off, roasted 45 min 18,619 90 1,676
Roast beef 60,708 90 5,464
Shoulder cut, boiled 1 h 22,305 90 2,007
Shoulder cut, broiled 15 min 59,636 90 5,367
Bacon, microwave 3 min 90,228 13 1,173
Deli ham, smoked 23,491 90 2,114
Pork chop, pan fried 7 min47,526 90 4,277
Beef and pork links, pan fried 54,255 45 2,441
Sausage, pork links, microwave 1 min 59,438 90 5,349
PoultryAGEs (U/g) Serving (g) AGEs/serving (kU)
Chicken breast, skinless cubes, pan fried 15 min 61,221 90 5,510
Steamed 10 min and broiled 12 min 56,348 90 5,071
Pan fried 10 min and boiled 12 min 63,398 90 5,706
Chicken breast, skinless cutlet, raw 7,686 90 692
Boiled 1 h 11,236 90 1,011
Broiled 15 min 58,281 90 5,245
Fried 8 min 73,896 90 6,651
Microwave 5 min 15,245 90 1,372
Chicken breast, with skin, roasted 45 min 60,203 90 5,418
Chicken, dark meat, broiled 1 h 82,992 90 7,469
Chicken loaf, roasted, crust off, 45 min 14,195 90 1,278
Chicken nuggets 86,271 90 7,764
Turkey breast, cubes, skinless, broiled 55,747 90 5,017
Turkey breast steak, skinless, broiled 43,873 90 3,949
Smoked turkey breast, seared 60,137 90 5,412
FishAGEs (U/g) Serving (g) AGEs/serving (kU)
Fish loaf, boiled 90 min7,606 90 685
Salmon, breaded, broiled 10 min 14,973 90 1,348
Salmon, raw 5,573 90 502
Salmon, smoked 5,718 90 515
Trout, raw 7,830 90 705
Trout, roasted 25 min 21,383 90 1,924
Tuna, loaf, roasted 40 min 5,895 90 531
Roasted 25 min 9,189 90 827
White, canned in oil, Albacore 17,396 90 1,566
CheeseAGEs (U/g) Serving (g) AGEs/serving (kU)
American, processed 86,775 30 2,603
American, processed, low fat 40,395 30 1,425
Brie 55,979 30 1,679
Cottage cheese 1% fat 14,532 120 1,744
Feta 84,235 30 2,527
Mozzarella, part skim 16,777 30 503
Parmesan, grated 169,020 15 2,535
Swiss, processed 44,701 30 1,341
EggsAGEs (U/g) Serving (g) AGEs/serving (kU)
Egg yolk, boiled 10 min 12,134 15 182
Boiled 12 min 18,616 15 279
Egg white, boiled 10 min 442 30 13
Boiled 12 min 573 30 17
Egg, fried with margarine 27,494 45 1,237
TofuAGEs (U/g) Serving (g) AGEs/serving (kU)
Broiled 41,067 90 3,696
Raw 7,875 90 709
Sautéed 38,303 90 3,447
BreadsAGEs (U/g) Serving (g) AGEs/serving (kU)
Bagel 1,075 30 32
Greek, hard 1,514 30 45
Whole wheat, center 536 30 16
Whole wheat, center toasted 1,080 30 25
Whole wheat, crust 730 30 22
Whole wheat, crust, toasted 1,394 30 36
Breakfast foodsAGEs (U/g) Serving (g) AGEs/serving (kU)
Pancake, frozen, toasted 22,618 30 679
Pancake, homemade 9,722 30 292
Waffle, frozen, toasted 28,711 30 861
CerealsAGEs (U/g) Serving (g) AGEs/serving (kU)
Bran Flakes 346 30 10
Corn Flakes 2,320 30 70
Frosted Flakes 4,270 30 128
Corn Pops 12,431 30 373
Oatmeal instant, dry 188 30 4
Oatmeal, instant with honey 175 175 31
Rice Krispies 19,997 30 600
Grains and legumesAGEs (U/g) Serving (g) AGEs/serving (kU)
Bean, red kidney, raw 1,158 100 116
Bean, red kidney, canned 1,906 100 191
Bean, red kidney, cooked 1 h 2,983 100 298
Pasta, cooked 8 min 1,123 100 112
Pasta, spiral, cooked 12 min 2,420 100 245
White rice, quick cook, 10 min 88 100 9
White rice, converted, cooked 35 min 91 100 9
Starchy vegetablesAGEs (U/g) Serving (g) AGEs/serving (kU)
Corn, canned 195 100 20
Sweet potato, roasted, 1 h 723 100 72
White potato, boiled, 25 min 174 100 17
White potato, french fries, homemade 6,939 100 694
White potato, french fries, fast food 15,219 100 1,522
Crackers and snacksAGEs (U/g) Serving (g) AGEs/serving (kU)
Chips, corn, Doritos 5,049 30 151
Lay’s Potato Chips 28,818 30 865
Chips Ahoy Chocolate Chip Cookies 16,837 30 505
Oatmeal raisin cookie 13,707 30 411
Cracker, Goldfish, cheddar 21,760 30 653
Chocolate Chunk Granola Bar 5,068 30 152
Peanut Butter Chocolate Chunk Granola Bar 31,761 30953
Popcorn with butter, air popped 1,340 30 40
FruitsAGEs (U/g) Serving (g) AGEs/serving (kU)
Apple 127 100 13
Apple, baked 445 100 45
Banana 87 100 9
Cantaloupe 201 100 20
Raisin 201 30 36
VegetablesAGEs (U/g) Serving (g) AGEs/serving (kU)
Broccoli, carrots, celery, grilled 2,260 100 226
Carrots, canned 103 100 10
Green beans, canned 179 100 18
Onion, raw358 100 36
Tomato, raw 234 100 23
Other carbohydratesAGEs (U/g) Serving (g) AGEs/serving (kU)
Sugar, white0 5 0
Sugar substitute, powder 58 1 0
Milk and milk productsAGEs (U/mL) Serving (mL) AGEs/serving (kU)
Milk, whole 48 250 12
Fat free 5 250 1
Fat free, microwave, 1 min 21 250 5
Fat free, microwave, 3 min 345 250 86
Formula, infant 4,861 30 146
Human milk, fresh 52 30 2
Instant, chocolate, skim milk, sugar free 11 120 1
Yogurt, strawberry or cherry, nonfat, sugar free 40 250 10
Syrups, gels and juicesAGEs (U/mL) Serving (mL) AGEs/serving (kU)
Honey 87 15 1
Syrup, caramel, sugar free 15 15 0
Dark corn 14 15 0
Apple 20 250 5
Cranberry 32 250 8
Orange, fresh squeezed 3 250 1
Orange, carton 56 250 14
DishesAGEs (U/g) Serving (g) AGEs/serving (kU)
Italian pasta salad, homemade 9,346 100 935
Macaroni and cheese, baked 40,698 100 4,070
Pizza, thin crust 68,248 100 6,825
Sandwich, toasted cheese 43,327 100 4,333
BeveragesAGEs (U/mL) Serving (mL) AGEs/serving (kU)
Coffee, decaffeinated, instant 53 250 13
Instant 47 250 12
Drip method 15 250 4
On a heating plate more than 1 h 134 250 34
With milk 66 250 17
With milk and sugar 24 250 6
Cola 65 250 16
Cola, sugar free 12 250 3
Tea 19 250 5
CondimentsAGEs (U/mL) Serving (mL) AGEs/serving (kU)
Ketchup 103 15 2
Mustard 29 15 0
Soy sauce 573 15 9
Vinegar, balsamic 352 15 5
Vinegar, white 377 15 6
Conclusion Foods high in fat and/or protein are highest in AGEs, while carbohydrates are low in AGEs. The amount of advanced glycation endproducts increases as cooking temperature and time increases. Processed foods in general have more AGEs than unprocessed foods: for example, infant formula milk contains a 100 times more AGEs than human or cow milk. For more information on glycation, see these posts: Yerba Mate Inhibits AGE Formation Green Tea Reduces the Formation of AGEs My Current Health Regimen The 7 Types of Aging Damage That End up Killing You

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33 kommenttia:

Daniel September 1, 2009 at 7:54 PM  

Very useful post! I have not seen that table before -- scary news re butter since I eat about 50 grams of the stuff with some regularity. Switching to cream I guess...

As you intimated, the impact of endogenous AGEs changes the picture significantly. For example, I read somewhere that people on raw food diets typically have higher levels of AGEs (too much fructose?).

Based on this study, I add lots of spices whenever cooking, especially when cooking proteins, fats, and carbs together:

MaLo September 2, 2009 at 3:28 AM  

Thank you for this chart!! I agree with Dan that using butter as a source of significant calories might be problematic because of AGEs.

JLL September 2, 2009 at 10:51 AM  

@Dan & MariLo,

Yes, I also use a lot of butter, and this has made me reconsider it. Unfortunately there's no data in that paper on other cooking fats. PUFAs are out of the question in any case.

Thanks for the link. I also use cloves and cinnamon in almost all of my foods.

JLL September 2, 2009 at 10:53 AM  

Oh, and with cream there's the lactose/galactose issue to worry about -- not very simple to devise the perfect diet, is it?

Daniel September 2, 2009 at 5:52 PM  

The label of heavy cream says 0 protein and 0 carbs but I guess they just use a small serving size and round down?

It is too bad about the casein content of cream -- makes my creamy oatmeal a less effective blueberry delivery device. Plus, I like to have oats with green tea. Both are affected by casein...

Is the concern with galactose the same as fructose -- i.e., that it glycates 10 times more readily than glucose?

If debating cream v butter as a good source of significant fat, I would guess that the AGEs in butter (say we assume they are absorbed at 30%) outweigh the AGEs in cream plus the endogenous AGEs created on account of the extra gram of galactose... Just a guess though. what do you think?

Jay September 2, 2009 at 10:47 PM  

I'm not sure I even believe this data. First off - butter, for example, doesn't contain any sugars, so how does it get glycated?
Secondly, there doesn't appear to be much evidence that absorbing glycated amino acids (we would not absorb the intact glycated proteins, since they would be digested) does much harm. See e.g. this study:

Daniel September 2, 2009 at 11:11 PM  

Jay, I too am skeptical, especially after reading how butter is made. You start with cream (naturally separated from the rest of the milk), you culture (European butter) which converts any remaining carbs to lactic acid, you age, you churn, and you drain. Does churning really glycate proteins? Even if so, wouldn't cultured butter be have low AGEs? The butter I use, Organic Valley pastured butter, is cultured...

Ben September 3, 2009 at 11:34 AM  

Great post!!!

A couple of notes related to some comments:

Butter contains oxidisable fat. When fat is exposed to heat, light or air it will form AGEs with the whey (protein in butter) regardless of high heat processing.

Dietary AGEs are absorbed and contribute significantly to circulating AGEs. Furthermore there is significant evidence in the published litterateur to suggest real reason for concern.

While raw foodists have not been studied it is possible that they will have a higher AGE content as compared to omnivores vegetarians do (tofu and roasted nuts have a high AGE level for example), the most likely reason being low taurine intake which may affect AGE metabolism.



JLL September 3, 2009 at 2:58 PM  


The Finnish nutrition database says heavy cream has 3 grams of lactose and 2 g protein per 100 g. No galactose, but lactose is metabolized to galactose and glucose. And yes, the problem with galactose is that, like fructose, it's much more prone to glycation.

It's my intuition as well that the endogenous AGEs from cream are less of a worry than the AGEs in butter, but that's just a guess.


With butter, the correct term is really ALE (advanced lipoxidation endproduct), since there are no sugars involved. And in the case of fructose, it's really fructation, not glycation. But for simplicity's sake, often these are all just categorized under the term "AGEs".

Daniel September 4, 2009 at 12:22 AM  

Are ALEs less bad than AGEs?

Reamz September 21, 2009 at 5:25 PM  

are the AGEs in butter formed due to the churning action?
Do you think fresh cream made from fresh milk straight from the cow would have less AGES than, say, cream that has been homogenized then pasteurised and bottled? Is it possible even that the high AGE content of butter could be due to the homogenization/pasteurisation process? And since the dairy fats are unstable, even the fairly low heat of pasteurisation is enough to cause AGE formation?

JLL September 21, 2009 at 6:14 PM  


I'm not sure exactly how the AGEs are formed in butter (probably due to the heat used in pasteurization), but yes, pasteurized and homogenized milk is much higher in AGEs than fresh milk, so all "natural" dairy products most likely contain less AGEs than processed products.

Anonymous June 22, 2010 at 2:26 PM  

Thank you for this post. As a semi-vegetarian, I came here looking for info on AGE levels in bread. To my joy, it seems that bread, crust included, have low levels of AGEs compared to meats or even grains and legumes like beans. It looks like I can continue enjoying my whole bread & kefir breakfasts.

JLL June 22, 2010 at 3:06 PM  


The AGEs in bread are not a problem, but the issue is a bit more complex than that, since AGEs can also be formed inside the body. Fructose and polyunsaturated fatty acids are especially prone to this, but glucose forms AGEs too, and bread has a lot of glucose. Increases in blood sugar also increase the production of AGEs. Also, while cooked meat is higher in AGEs than bread, meat also contains AGE inhibitors such as carnosine.

See for example this post:

Eating Meat or Going Vegan? Comparing AGE Levels in Vegetarians and Omnivores

Still, I doubt that the biggest worry with bread are the AGEs; rather, it's that they increase blood glucose and insulin levels.


Unknown February 17, 2011 at 10:06 PM  

Interesting blog. I've been doing much the same thing for about 8 years or so and my current diet has a lot in common with yours. Thanks for posting the AGE list - very useful.

I read this paper on skin wrinkling a long time ago and have often thought that whatever is true for the skin may well be true for the rest of the body too

I always wondered why butter had such a negative effect... and it looks like AGEs may answer that.

JLL February 17, 2011 at 10:26 PM  


I've read that paper before, and I'm pretty skeptical of it -- people who eat plenty of meat and butter tend to have poorer health habits in general compared to people who eat lots of vegetables.

Besides, I'm unaware of any studies showing glycation contributes to skin wrinkling. Perhaps it does, but I'm thinking the main difference in this study came from carotenoids, which are found in vegetables and fruits and which protect from sun damage. The paper also states PUFAs were associated with better skin, which speaks against AGEs/ALEs directly affecting wrinkling (since higher PUFAs would translate to higher ALEs than MUFAs/SAs, if anything).

And, as has been pointed out in the comment section of this post, the AGE values for butter are very suspicious -- indeed, other authors, using different methods, have found much lower values for butter.


Unknown February 18, 2011 at 3:20 AM  

So that inspired me to do a bit more reading...

This paper makes it pretty clear that endogenous AGEs contribute to skin wrinkling, but while it talks about all the other harm done by exogenous AGEs it doesn't directly implicate them in skin wrinkling

The skin wrinkling study I posted above does not state that PUFAs are associated with better skin. Both PUFAs and SFAs were not significant (Table 5).

But, that all said, your comments about the butter figures being very suspicious seem to be spot on. This discussion makes it very clear, as no doubt does the paper it links to if you have $30 to drop on a reprint. In fact the discussion casts heavy suspicion on all the numbers posted above. It looks like mass spectrometry shows that bread crusts are the worst... which does make more sense to me.

Which all leaves me still wondering why butter did so poorly in the skin wrinkling paper :)

JLL February 18, 2011 at 2:30 PM  


Not sure how to read this paper correctly, since Table 5 shows, like you said, no statistically significant correlation between PUFA and actinic skin; on the other hand, Table 4 shows a negative correlation for polyunsaturated oil in Greeks living in Melbourne.

Note, however, that if butter does cause skin aging, why is there a positive correlation only for Greeks living in Greece and not the other groups -- despite the fact that the other two groups (GRM & ACA) actually ate *more* butter than Greeks? Mean intake in Greeks was 0.3 g/d and 35.9 g/d in Anglo-Celtic Australians; yet there's a statistically insignificant negative correlation between butter consumption and skin damage in the latter.

Anyhow, like I said, I don't find this study very useful, except to further underline the importance of certain nutrients -- such as carotenoids -- against UV rays.


Unknown February 19, 2011 at 4:56 AM  

To speak to your first point, yes Table 4 does show that, but only at the 5% level. With more than 20 tests being done you can start to expect spurious results at the 5% level. They shouldn't have really marked 5% significance level, IMO. Even marking 1% in this table is pretty iffy.

On your second point : good question. I think the answer has to be that the Anglo-Celts were just a lot more wrinkled than everybody else, and so anything they ate that the other groups didn't eat got identified as the cause... and that meant butter. To some extent that's what the study was meant to do, but since the Anglo-Celts also ate less olive oil, legumes, vegetables and fish than the other groups, it could be the case that these are the real causes of their wrinkling and butter was unfairly highlighted by the analysis. Of course, it could be the other way around ;) Or it could be that Anglo-Celts are just wrinkly for some other reason. That's the problem with observational studies...

Matt March 12, 2011 at 9:20 PM  

Interesting... I'm surprised by how low the numbers are for Cola... I've read much speculation that the preparation of caramel coloring could yield high AGE amounts.

Matt March 14, 2011 at 5:57 PM  

A 1997 study (Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy -- THEODORE KOSCHINSKY*, CI-JIANG HE†, TOMOKO MITSUHASHI†, RICHARD BUCALA†, CECILIA LIU†, CHRISTINA BUENTING*, KIRSTEN HEITMANN*, AND HELEN VLASSARA†‡) contains the following information:

Table 4. AGE Units per cup

Sprite (soda) -- 475
Orange juice -- 600
Tea -- 2,025
Coffee -- 2,200
Classic Coca-Cola (soda) -- 8,500
Diet Coke (soda) -- 9,500

*250 ml 5 1 cup.

However, a 2009 study (Immunofluorescence detection of advanced glycation end products
(AGEs) in cookies and its correlation with acrylamide content and antioxidant activity, Virginie Tre´goat*, Marcel Brohe´e, Fernando Cordeiro and Arjon J. van Hengel)
suggests that other species present after caramelization might lead to the overestimation of AGEs:

"This evolution also suggests that the continuous increase of autofluorescence with increased baking times should not all be attributed to AGEs, but might be caused by an increase of other chromophores derived from, for instance, the caramelisation of saccharides... Caramelisation induces the emergence of aldehydes and dicarbonyl groups, precursors of compounds that strongly absorb in UV leading to an overestimation of the Maillard reaction."

Anonymous June 22, 2011 at 3:35 PM  

This is my first comment,
id like to know if there is
any book that deals with Ages in food, in complete manner other than those medical papers.

Anonymous February 16, 2012 at 7:05 PM  

This list of AGE foods and cooking methods is very interesting. Could you provide a link (s) to where you found this list? There is some debate about the accuracy of some of these AGE tests in foods and I wanted to see your source for this list. Thanks for posting this list.

Anonymous February 18, 2012 at 5:53 PM  

This is the only list I could find online. Can you cite where you found this list and who put it together? Thanks

JLL March 10, 2012 at 5:56 PM  


The link in the post points to the study where I got the list from.


Sean August 18, 2012 at 8:23 PM  

"Is Butter High in AGEs?"
So, there are two reasons why it is ridiculous to make dietary conclusions from an AGE database: first, the evidence is incomplete to say the least that dietary AGEs are a problem; second, AGE databases with immunoassays should be more or less ignored until the immunoassay is validated with mass spectrometry for use across a broad spectrum of food groups and processing types, which is not the case currently.

Di February 2, 2013 at 2:36 AM  

for more information on AGE you can go to and also go to for how AGE effects us and the research on what reduces it..

bill August 27, 2013 at 12:43 AM  

Valuable information ..I am delighted to read this article..thank you for giving us this useful information. Great walk-through. I value this post.

Christine April 9, 2014 at 12:26 AM  

This AGE chart "as is" is very informative but still I wanted to point out that fruits/vegetables that have low AGE before consumption is not the same thing as when the food actually gets processed in your body. Vegetables and fruits have carbs, some of which is canceled out as dietary fiber, so the remaining carbs are still carbs that will get processed into sugar. Ex. Fruit has fructose which in turn will cause advanced glycation. Eating a high sugar fruit is just as bad as eating a piece of toasted bread. They both will cause advanced glycation in the end... one caused by sugar and the other caused by AGE products already on the food because of cooking method.

Anonymous November 23, 2014 at 2:49 PM  

Sadly this blog post is not on par with the greatest listed charts by medical experts. For example, dairy products have units of 5000, not a couple of hundreds. Dairy is the main culprit of AGE, not fructose.

Fructose content and insulin excretion can be greatly slowed down by protein & fat in a dietary meal. Also, Melatonin excretion by these fruits (gaba, serotonin and melatonin) is tvo foulded raised and is listed in vivo, as the most potent antioxidant on earth.

That steroidhormon greatly influences every geneexpression in the body and thus, is of greater value than some minor AGE production that will be reduced by intermittent fasting, excercise and tea, chaga tincture, R-DHLA / R-lipoic acid tincture from probiotic stems with living biophotons.

Fructose and PUFA is not the culsprit of age. REAL CHARTS i have came acrossed shows that unoxidised, slow-cooked eggs and fish have among the lowest lipid peroxidation values and no ALE, when marinated with lemon, water, oilve oil in a steamer.

Anonymous November 23, 2014 at 2:58 PM  

This blog post seems way off.
Squalene and it's molecular bound, binds very effectivly to protect the "molecular spine" of DHA in fish and also prevents from glycation and UV - sq is found in olive oil, high in fats.

also, the polyphenols found in fruits lower AGE inside the body.
Fruits and it's affect on bloodsugar can be stabilised with fats and protein, and CHAGA tincture, R-DHLA tincture, ALA and much more.

Neurosurgeon Jack Cruse inverted Einsteins theories and concluded that one should eat electron-dense food cause if we dont, we age + get really fat no matter how little calories we consume. electrondense is derived from the SEA, with shrimps, kräftor, fish etc.

Also eating in season and avoiding the protein of meats, but not the fats (duck fat etc.).

Intermittent fasting and hibernation and CR with excercise GREATLY, lowers AGE in the body.

But DAIRY greatly enchances it, with 5000 units, not a few hundreds you mentioned.

JLL November 25, 2014 at 11:46 AM  

Well, Jack Kruse is also crazy. But yes, I know these values are incorrectly calculated for the most part.


Anonymous November 25, 2014 at 2:04 PM  

Sorry for typing somewhat rude but just wanted to tell you, that there exists more charts with a lot differentiated results.

Nuts RAW (soaked + 47 celcius in the oven with water for a few minuts afterwards with salt) dont have 99 000 units... Other charts lists raw (70 celcius steamed by california law, even though not technically raw, to have only 1800 units)..

And i think it's missguiding calling Jack cruse crazy. Crazy intelligent i might say :D

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