Dr. Deanna Minnick

Sure. Most of the foods that we're cooking, especially under dry, hot heat, forms these damaging inflammatory compounds. And in fact, it's been shown that those compounds, which are called ages, advanced glycation end products, and even the acronym is AGE. So these things age you.

Sure. Most of the foods that we're cooking, especially under dry, hot heat, forms these damaging inflammatory compounds. And in fact, it's been shown that those compounds, which are called ages, advanced glycation end products, and even the acronym is AGE. So these things age you.

Sure. Most of the foods that we're cooking, especially under dry, hot heat, forms these damaging inflammatory compounds. And in fact, it's been shown that those compounds, which are called ages, advanced glycation end products, and even the acronym is AGE. So these things age you.

Studies are showing that spices can help to overturn those advanced glycation end products, that formation in foods when we're cooking them.

Studies are showing that spices can help to overturn those advanced glycation end products, that formation in foods when we're cooking them.

Studies are showing that spices can help to overturn those advanced glycation end products, that formation in foods when we're cooking them.

That's right. So heat... catalyzes that reaction. So if you have a food with carbohydrate and that food also has things like amino acids from the protein or fatty acids from the fat, in the presence of the heat, these things can come together in complex That is what is called the advanced glycation end product.

That's right. So heat... catalyzes that reaction. So if you have a food with carbohydrate and that food also has things like amino acids from the protein or fatty acids from the fat, in the presence of the heat, these things can come together in complex That is what is called the advanced glycation end product.

That's right. So heat... catalyzes that reaction. So if you have a food with carbohydrate and that food also has things like amino acids from the protein or fatty acids from the fat, in the presence of the heat, these things can come together in complex That is what is called the advanced glycation end product.

In the body, those damaged compounds go into the cell and basically upregulate inflammation. So spices block that connection between the carbohydrate and the fat and the protein. They prevent that complex from forming.

In the body, those damaged compounds go into the cell and basically upregulate inflammation. So spices block that connection between the carbohydrate and the fat and the protein. They prevent that complex from forming.

In the body, those damaged compounds go into the cell and basically upregulate inflammation. So spices block that connection between the carbohydrate and the fat and the protein. They prevent that complex from forming.

Well, I think spices can be used for so many reasons, right? I mean, yes, perhaps there was something that we just intuited about our food in the cooking process with the advent of fire and cooking food that we needed to bring in certain plants in order to protect us from that cooking process. I also think, Drew, though, I mean, spices just make food taste good. They just taste good. Come on.

Well, I think spices can be used for so many reasons, right? I mean, yes, perhaps there was something that we just intuited about our food in the cooking process with the advent of fire and cooking food that we needed to bring in certain plants in order to protect us from that cooking process. I also think, Drew, though, I mean, spices just make food taste good. They just taste good. Come on.

Well, I think spices can be used for so many reasons, right? I mean, yes, perhaps there was something that we just intuited about our food in the cooking process with the advent of fire and cooking food that we needed to bring in certain plants in order to protect us from that cooking process. I also think, Drew, though, I mean, spices just make food taste good. They just taste good. Come on.

I mean, you're the guy from India talking with me about spices. I mean, you know, one of the things about age is too that I want to mention is in functional medicine, we talk a lot about how inflammation is the foundation for so many chronic diseases. It's the foundation for accelerating the aging process.

I mean, you're the guy from India talking with me about spices. I mean, you know, one of the things about age is too that I want to mention is in functional medicine, we talk a lot about how inflammation is the foundation for so many chronic diseases. It's the foundation for accelerating the aging process.

I mean, you're the guy from India talking with me about spices. I mean, you know, one of the things about age is too that I want to mention is in functional medicine, we talk a lot about how inflammation is the foundation for so many chronic diseases. It's the foundation for accelerating the aging process.

Another interesting tidbit about these advanced glycation end products is that they may be implicated in food allergy. So your question about like, if we just go back in time, you know, did spices evolve like the whole spice trade? Because why were they so desirable? Yeah, they were precious in terms of being medicine and healing and good for foods and they smelled good, they tasted good.

Another interesting tidbit about these advanced glycation end products is that they may be implicated in food allergy. So your question about like, if we just go back in time, you know, did spices evolve like the whole spice trade? Because why were they so desirable? Yeah, they were precious in terms of being medicine and healing and good for foods and they smelled good, they tasted good.