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It's not just the choice of ingredients, but the 'cooking method' also creates substances that cause aging faster. The important variables are temperature, duration, and humidity. This episode of Top to Toe invites everyone, whether they cook for themselves or not, to get to know 3 groups of dangerous substances: substances from meat that has been heated, fermented meat that contains sugar that has been heated, and plants that contain starch that have been heated. How do these substances occur? And what are the techniques for cooking? To reduce the occurrence of harmful substances and prevent inflammation or disease in the body. Time Index 00:00 Aging agents can be formed through cooking methods. 01:24 Temperature is the key to the formation of aging agents. 03:23 Aging agents when meat is exposed to heat for a long time. 07:12 AGEs Aging agents when marinated meat is exposed to heat. 09:09 AGEs found in each type of meat. 16:28 Aging agents when plants with starch are exposed to heat for a long time. 17:53 Summary of ways to reduce aging agents from cooking. Press follow and press the bell: https://bit.ly/45KZn3w Follow THE STANDARD PODCAST on other channels Website: https://www.thestandard.co/podcast Twitter: / thestandardpod Facebook: / thestandardth TikTok: / thestandard.podcast Spotify: https://bit.ly/3NhRWZg Apple Podcasts: https://bit.ly/42OGIkI SoundCloud: / thestandardpodcast #Aging agents #AGEs #ToptoToe #TheStandardPodcast #TheStandardTh #TheStandardCo #podcast