Episode Details

Are you a fan of those diamond grill marks on a steak or marinated tofu? Do you love charred turkey sausages or crispy onion rings? You're not alone. If you've read Lessons in Chemistry or have watched Alton Brown, you may have heard of the cooking holy grail – the Maillard Reaction. What's going on there? And what's it doing inside your body? Well, there may be AGEs involved! Plus, we'll have an encore release of Dr. Elizabeth Boham teaching us the basics of inflammation – what it is and how to address it.

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RESOURCES AND SOURCES (some links may be affiliate links)

AGEs, AGING, THE MAILLARD REACTION, GRILLING AND MORE

• Advanced Glycation End Products and Risks for Chronic Diseases: Intervening Through Lifestyle Modification, ncbi.nlm.nih.gov
• KetoFlex 12/3 Kitchen, apollohealthco.com (AGEs and cognitive decline)
• Cooking to Fight Inflammation? drweil.com
• High Cooking Temperature Can Make Inflammation Worse, arthritis.org
• Mark Hyman ON: How Food Can Heal or Damage Your Health & Biological Secrets to Longevity, podcastdisclosed.com
• The True Dangers of Sugar with Dr. Robert Lustig, shows.acast.com

DR. ELIZABETH BOHAM

• Dr. Boham on Instagram
• Dr. Boham's Practice at the Ultrawellness Center, Lenox, MA
• WWW Ep. 32: (Replayed in this episode) Reducing Inflammation for Optimal Health with Dr. Elizabeth Boham
• WWW Ep. 33: Food as Medicine with Dr. Elizabeth Boham

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