Benefits of Slow Cooking

Researchers at the Mt. Sinai School of Medicine found that cooking at high temperatures – frying, grilling, and micro-waving – creates dangerous chemicals in foods called “advanced glycation end products,” or AGEs. High levels of AGEs have been linked to heart disease and can worsen the damage from diabetes, such as blindness and nerve and blood vessel damage. They also may interfere with the body’s ability to heal wounds. Food steamed or boiled at lower temperatures contains fewer AGEs.