Dr. Vlassara's Age-Less Diet: How a Chemical in the Foods We Eat Promotes Disease, Obesity, and Aging and the Steps We Can Take to Stop It: How ... Aging and the Steps We Can Take to Stop It

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9780757004209: Dr. Vlassara's Age-Less Diet: How a Chemical in the Foods We Eat Promotes Disease, Obesity, and Aging and the Steps We Can Take to Stop It: How ... Aging and the Steps We Can Take to Stop It
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Imagine naturally occurring toxic substances that are responsible for chronic disease and accelerated aging. When trying to discover why patients with diabetes are prone to complications such as heart disease, Dr. Helen Vlassara and her research team focused on compounds called advanced glycation end products, or AGEs, which enter the body through the diet. For years, these amazing studies remained virtually unknown to the public. Now, renowned researchers Dr. Vlassara and Dr. Gary Striker, and best-selling author Sandra Woodruff have written a complete guide to understanding AGEs and avoiding their harmful effects through the careful selection of foods and cooking techniques.

Part One of Dr. Vlassara s AGE-Less Diet clearly explains what AGEs are, how they enter your body, and how they contribute to the development of chronic disease, including diabetes, cardiovascular disease, kidney disease, dementia, obesity, and more. Most important, you ll learn how you can reduce AGEs and improve your health by making simple changes in the way you eat. Part Two offers over a hundred taste-tempting AGE-less recipes that show you just how easy and delicious it is to follow an AGE-less diet.

By lowering your AGE levels, you can reduce the potential of developing any number of serious disorders and enjoy greater health. Dr. Vlassara s AGE-Less Diet will guide you in making a real difference in your life.

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Review:

"Helen Vlassara, MD, has spent years studying another type of age as an acronym for advanced glycation end products . . . In [Dr. Vlassara's AGE-Less Diet], Vlassara along with nutrition expert Sandra Woodruff, RD, and geriatrics researcher Gary Striker, MD explains why AGEs are so harmful and how you can modify your diet to reduce your AGE intake . . . [t]he idea is to eat foods that are lower in AGEs to start with and to use moist-heat cooking methods, such as poaching, steaming, stewing and braising, along with acid-based marinades and dressings (acids reduce AGE formation). The book provides recipes to help the reader get started."

--Lisa James "Energy Times Magazine (online edition) ""

About the Author:

Helen Vlassara, MD, is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products and has authored hundreds of scientific articles and books.



Sandra Woodruff, MS, RD, LD/N, has a master's of science in food and nutrition from Florida State University. She specializes in diet-related health problems, and is the best-selling author of many health-related cookbooks, including Soft Foods for Easier Eating Cookbook.



Gary E. Striker, MD, a Professor of Medicine and Geriatrics at Mount Sinai School of Medicine in New York City, has conducted research focusing on kidney disease and its complications, including the role that AGEs play in their cause and treatment.

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