An impressive demonstration of the power of exogenous AGEs to impair arterial function was demonstrated when identical diets of chicken breast, potatoes, carrots, tomatoes, and vegetable oil were consumed by two groups of diabetic volunteers. The only difference: The first group’s meal was cooked for ten minutes by steaming or boiling, while the second group’s meal was cooked by frying or broiling at 450°F for twenty minutes. The group given food cooked longer and at a higher temperature showed 67 percent reduced capacity for arterial relaxation, along with higher AGE and oxidative markers in
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