Fried foods are high in a group of molecules called advanced glycation end products (AGEs), which are formed when sugar reacts with protein or fats during high-temperature cooking, such as during frying.
Too high levels of AGEs can contribute to inflammation and cellular damage. These can weaken the immune system in various ways including inflammation, depleting the body’s antioxidant mechanisms, including cellular dysfunction and negatively affecting the gut bacteria.
Cut back on fried foods like french fries, potato chips, fried chicken, pan-fried steak, fried bacon and fish to reduce your intake of AGEs.
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