Heart HealthHow Your Cooking Method Could Be Quietly Driving Inflammation
The way you cook your food may matter as much as what you eat. Dr. Pradip Jamnadas, a cardiologist, highlights how high-heat methods like charring, grilling, and frying generate advanced glycation end products, or AGEs — compounds linked to chronic inflammation. By contrast, gentler methods like steaming, poaching, and slow cooking with moisture produce significantly fewer AGEs. He recommends experimenting with low-heat cooking before attempting fasting, suggesting that reducing dietary AGEs could be a foundational first step toward reducing systemic inflammation. This is a practical, low-barrier dietary shift that health-conscious adults can implement immediately without supplements or specialized protocols.
