SuppVersity - Nutrition and Exercise Science for Everyone

100g fried bacon contains record-breaking 91,677 kU of AGEs. If you microwave it instead, you reduce the AGE concentration (and its taste) by ~90%! Learn more about the complex relationship between food, type, processing, AGEs and your health... "AGEs kill!" That's the message many headlines of mainstream science-news outlets have been sending over the last 2-3 decades - headlines that are usually based on observational studies. Most of them will then discuss epidemiological data, commonly ignoring that the very same food groups that are most likely to contain significant amounts of advanced glycation end products will also contribute to metabolic disturbances, which, in turn, increase the endogenous production of AGEs... So, is the answer your usual "just eat healthily"? Don't worry I am going to go beyond that recommendation in today's SuppVersity  article, but I would say: eating a minimally processed whole foods diet, should be the basis of ...

The good news is: Frying fish is not as bad as you may have thought it was. The oxylipin content even decreases. I won't tell you something you didn't know already when I quote from the introduction of a recent paper in Food Science and Nutrition  that "[s]tudies show that a decreased risk of cardiovascular disease (CVD) is correlated with a diet high in long-chain (LC) omega-3 (n-3) polyunsaturated fatty acids (PUFA)" (Flaskerud 2017)" and remind you that, outside of supplements, the primary dietary source of LCn-3 PUFA is fatty fish (Mori, 2014). Against that background, it is of paramount (health) importance that you don't damage the precious and oxidative not exactly stable DHA and EPA in your fish during the cooking/frying/baking process. You can learn more about fish & co. at the SuppVersity Fish Oil Makes You Rancid? POPs in Fish Oils are Toxic! All Top-Selling US Fish Oils Rancid Fish Hydrolysate for Fat Loss Steam Fish in ...

If you google images for food radiation, you get an idea of the (misplaced) prejudices against killing bacteria with ionizing radiation instead of nutrient damaging heat or potentially health-threatening chemicals -- No wonder companies still avoid it. You may remember that I asked you to send in questions/research topics for the new SuppVersity Kitchen Science  series in my recent article about different frying methods . Well, until now, the response has been - to be honest - disappointing. The first of the readers' suggestions I am going to address is Boban's question whether the (meanwhile) common practice of food irradiation is (a) sensible and (b) safe. Now, I have to admit that the irradiation doesn't take place in the kitchen. I do, however, consider the act of grocery shopping part of "kitchen science"; after all, the choices you make in the super- or at the farmers' market will significantly affect the outcome of your "kitchen sessions...

Air- or deep-frying, what's healthier? For most people that's not even a real question... rightly so?  "That's even a question?" I know, I know... With the health aura surrounding air frying it appears to be hilarious to even base a complete episode of SuppVersity | True or False  on the question whether air frying is in fact so much healthier than deep frying, but listen up: a recent study from the University of Porto  says that "most chemical parameters were similar on both frying processes, including [pro-carcinogenic]  acrylamide content" (Santos 2017). Can it really be that the air frying devices are another overhyped kitchen device you don't really need? Lean more about frying & co at the SuppVersity The Quest for the Optimal Frying Oil MUFA Modulates Gut Bacteria → Weight Loss Taste of Olive Oil Heals - Flavor's Enough! GMO Soybean Oil Proven to Be Pro-Inflammatory "Pimp My Olive Oil" - W/ Extra Antio...