Posts Tagged ‘AGEs’

There is a reaction that occurs when you heat proteins (amino acids), lipids (fats) and carbs (sugar) together.  The result is a carmelized or browning effect, similar to toast. Despite making our fried and heated foods extra tasty, this reaction produces advanced glycation end products, or AGEs.   Also known as the Maillard effect, one […]

I got quite a surprise this week as I was analyzing some cat food products for a client.  And it wasn’t a good surprise either.  I found sodium nitrite along with several food colorings, which are known carcinogens.  The cat I was helping doesn’t have cancer that I know of, but I’m certain his parents […]