Dr. Vlassara's AGE-Less Diet: How Chemicals in the Foods We Eat Promote Disease, Obesity, and Aging and the Steps We Can Take to Stop It

Very important and interesting research - why doesn't everyone know about it? I'm incorporating the suggested dietary changes, switching up my cooking methods to produce fewer AGES in the food I eat. It's not a big dealove, don't feel deprived. However, there are substantial gaps in the information. Most importantly, can change create healing, or is the damage from AGEs permanent? The book doesn't give case studies, reliable tests are apparently not available. I figure the changes can't hurt, but some research evidence would provide more motivation. Also, the lists of foods are inadequate. For example, in comparing meat sources, there is no mention of lamb. Also missing is Canola oil. Maybe I'm being too critical? The emphasis is on cooking methods, not specific foods, and there is enough info on that topic for most readers. I will put a reminder on my calendar to come back in 6 months, share my experience.

I researched AGEs for a story and found this book invaluable. The authors have done important and ground-breaking work, and it's amazing that it hasn't received more attention.

This is a wonderful scientific discussion of the causes of many of today's health problems, including diabetes, obesity and heart problems. AGE stands for advanced glycation end products which promote these diseases and is caused by modern cooking methods - ths accounting for the rapid increases of these diseases in modern times.

Great information about cooking methods to eliminate advanced glycation end products (AGEs) in our diet. These are substances that deteriorate the proper functioning of all aspects of our bodies.

Very interesting read if you are interested in your health.

Good information

Excellent ! Best advice in several years. Copies for my friends so they can add 20 years and see their grandchildren.

Best book on eating/diets I've seen in a long time. Highly recommended.

Very few books provide genuine ageless advice, double entendre meaning intended. The facts the author shares should become tomorrow's nutrition and food preparation basics. This information changed my food choices and cooking methods immediately and I rarely act on the written word. Valuable and important work.