When it comes to steak, would you rather have a juicy, succulent piece of beef or a dry, overcooked piece of leather? Some people choose the latter because they don’t like the sight of pink or red meat or overcook it over fears of bacteria.
I’ve always believed that meat itself doesn’t cause cancer and other health problems, the way we cook it does. Now, new research is showing that eating burned, charred, or overcooked food could increase our chances of getting cancer, Alzheimer’s, and many other health problems as we age.
Recent findings published by the Icahn School of Medicine at Mount Sinai states that overcooking steak or any other meat could be bad for your health.
Researchers found that when feeding mice a diet high in glycotoxins (burnt or overcooked food), they “were more likely to develop dementia-like cognitive and movement problems as they aged than mice fed a low-glycotoxin diet,” according to ScienceAlert.
Grilling steak at a lower temperature and only until the exterior is seared is sufficient.
In the study, researchers also found that mice that were fed a diet high in glycotoxins also had higher amounts of amyloid beta proteins in their brains. These sticky proteins are the same ones found in Alzheimer patients.
The research performed in human trials also found the same effects.
In a nine-month study, the team researched 93 New Yorkers over the age of 60 and also found increased levels of advanced glycation end products (AGEs) in those that had a diet high in glycotoxins.
People will always enjoy a great piece of steak. But, it is now recommended to not overcook it for better health effects in the future.
Although this was a small study, it still helps researchers determine what causes dementia and other ailments as we grow older. Please share this interesting study with your friends and family.
