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Alex P
129,371 followers -
"Question Everything" Albert Einstein - Please don't believe anything I write without investigating, since I may be wrong. Please feel free to develop your own truth/conclusions, after research or testing/verifying hypotheses/ideas.
"Question Everything" Albert Einstein - Please don't believe anything I write without investigating, since I may be wrong. Please feel free to develop your own truth/conclusions, after research or testing/verifying hypotheses/ideas.

129,371 followers
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A color was selected. Please click in the poll on which color you see after a deep 2-10 minute closed eyes (earplugs on if you need silence ideally, to confirm clairaudient telepathy with visual and conceptual one) meditation and telepathy with your spirit guides. Google+ TELEPATHY CONTEST: Try to read a color, among the 5 below (they are among the 7 colors of the rainbow). :)  To exercise your TELEPATHY, you can radiate energies of compassion-peace globally as mini-suns illuminating every human soul:) and then read the COLOR (among the 5 colors: red, orange, yellow, green, blue, indigo, purple) in a 10 minute meditation exercise and comment here your selection or email me.  You can do this in many ways, using Telepathy or astral travel.  To practice you can simply write the colors on 5 pieces of paper (same size, tiny) and then with eyes closed pick a piece of paper and place it somewhere and then use telepathic astral sight, hearing, feeling to perceive the COLOR.  If you are not very good at clairaudience (due to thinking too fast non-stop all the time) and want to see the color, it may help to clear your mind in some way that you can, like gentle concentrated exercise (tai chi like, etc), meditation, walking in nature, or closing eyes and doing the conscious breathing exercise described at ► https://plus.google.com/+AlexPsi/posts/JEjReNz8xyE.

Your spirit helper will tell you via telepathy the color (bathing your whole aura in that color so to speak) and you will be able to hear/see/feel it if you are in a relaxed peaceful state. :)  After you gained some confidence, you can just do it without the paper selection and focus on the color i selected, by perhaps radiating some peaceful energy towards all human beings first, to help aid the World Peace goal in exchange for help from spirits aiding you to develop awareness.  

After 24-48 hours I will comment with the answer. :)

💜💜💜💜💜 💜💜💜💜💜 💜💜💜💜💜

TELEPATHY EXPERIENCES:

Vegan Billie Dean was able to telepathically perceive and feel the suffering of animals since a kid and has 7 vegan dogs. She predicts we will all be vegan and then breatharian.https://plus.google.com/+AlexPsi/posts/bS3GjVaJXVo

Pre-conception and pre-birth Telepathyhttps://plus.google.com/+AlexPsi/posts/CKvcTre8AKP

Telepathic boy who can also read in 7 languageshttps://plus.google.com/+AlexPsi/posts/RQ3F4vs91xf

Padre Pio mind reading cases (very long post)https://plus.google.com/+AlexPsi/posts/5Xmhf9jKMcc

Spirits use Books, etc and Telekinesis to confirm Telepathyhttps://plus.google.com/+AlexPsi/posts/hzU44FGeMWq (this post has a listing of other similar experiences)

TELEPATHY ENHANCING HABITS and many more TELEPATHY EXAMPLEShttps://plus.google.com/+AlexPsi/posts/ATcMMzL5FNF

🎶🎶🎶🎵🎵 🎼💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼🎵🎵 🎶🎶🎼💚💜🎶☀️🎇 
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votes visible to Public
Poll option image
THE COLOR IS ORANGE
THE COLOR IS YELLOW
THE COLOR IS GREEN
THE COLOR IS BLUE
26%
THE COLOR IS RED
8%
THE COLOR IS ORANGE
13%
THE COLOR IS YELLOW
14%
THE COLOR IS GREEN
41%
THE COLOR IS BLUE

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resharing this post since i added more info about removing heavy metals from the body using vitamin B1 - the stuff below

Thiamine is used to remove lead from cows ► Vet Hum Toxicol. 1995 Jun;37(3):230-2. ► https://www.ncbi.nlm.nih.gov/pubmed/7571351, from sheep (72% increase in lead excretion, 842% increase in lead excretion when thiamine was combined with EDTA) ► Toxicol Lett. 1991 Dec;59(1-3):153-9 ► https://www.ncbi.nlm.nih.gov/pubmed/1755021/ and from micehttps://www.ncbi.nlm.nih.gov/pubmed/20012160 ► Biometals. 2010 Apr;23(2):247-53.

Humans with higher than average levels of blood lead, had lower than average thiamine levels in the blood, possibly because the sulfur in thiamine binds to the lead (and cadmium and mercury) and is eliminated ► free full paper ► http://www.iss.it/publ/anna/2013/1/49165.pdf ► Ann Ist Super Sanita. 2013;49(1):65-72

Fursultiamine (a thiamine derivative https://en.wikipedia.org/wiki/Fursultiamine) improved autism symptoms and lead to increase of heavy metal (lead, cadmium, arsenic) release in the urinehttps://www.ncbi.nlm.nih.gov/pubmed/12195231

Fursultiamine at 100mg/day for 12 weeks was also used with success in Alzheimer patients, it may have bound heavy metalshttps://www.ncbi.nlm.nih.gov/pubmed/8815393 ► Metab Brain Dis. 1996 Mar;11(1):89-94.

Vitamin B1 provides many health benefits, as well as brain-telepathy benefits. More fat soluble derivatives have been used successfully to improve autism and Alzheimer symptoms. For a table with the Recommended Adequate Intake of Thiamin or Vitamin B1, a key brain vitamin present in all multivitamins and in higher concentration in teh B complex vitaminshttps://ods.od.nih.gov/factsheets/Thiamin-HealthProfessional/. The chemical formula is at https://en.wikipedia.org/wiki/Thiamine.

"In animal models, thiamine deficiency exacerbates plaque formation, promotes phosphorylation of tau and impairs memory. In contrast, treatment of mouse models of Alzheimer with the thiamine derivative benfotiamine diminishes plaques, decreases phosphorylation of tau and reverses memory deficits."https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3609887/ ► Mol Cell Neurosci. 2013 Jul; 55: 17–25.

Thiamine is used to remove lead from cows ► Vet Hum Toxicol. 1995 Jun;37(3):230-2. ► https://www.ncbi.nlm.nih.gov/pubmed/7571351, from sheep (72% increase in lead excretion, 842% increase in lead excretion when thiamine was combined with EDTA) ► Toxicol Lett. 1991 Dec;59(1-3):153-9 ► https://www.ncbi.nlm.nih.gov/pubmed/1755021/ and from micehttps://www.ncbi.nlm.nih.gov/pubmed/20012160 ► Biometals. 2010 Apr;23(2):247-53.

Humans with higher than average levels of blood lead, had lower than average thiamine levels in the blood, possibly because the sulfur in thiamine binds to the lead (and cadmium and mercury) and is eliminated ► free full paper ► http://www.iss.it/publ/anna/2013/1/49165.pdf ► Ann Ist Super Sanita. 2013;49(1):65-72

Fursultiamine (a thiamine derivative https://en.wikipedia.org/wiki/Fursultiamine) improved autism symptoms and lead to increase of heavy metal (lead, cadmium, arsenic) release in the urinehttps://www.ncbi.nlm.nih.gov/pubmed/12195231

Fursultiamine at 100mg/day for 12 weeks was also used with success in Alzheimer patients, it may have bound heavy metalshttps://www.ncbi.nlm.nih.gov/pubmed/8815393 ► Metab Brain Dis. 1996 Mar;11(1):89-94.

The body excretes excess amounts of thiamin in the urine, so no adverse effects were noted at high doses of 50 mg/day. The only drawback is thiamin is yellow-orange and any excess will immediately turn the urine into yellow-orange.

Some studies found that 98% of heart failure patients enrolled in the study are low in thiamin. Lack of thiamin also causes a disease called beriberi, which means peripheral neuropathy and wasting, impaired sensory, motor, and reflex functions. Beriberi can lead to congestive heart failure and death too. They also found that thiamin lowers blood glucose when taken in higher doses, of 150–300 mg/day, which is 100 to 200 times the daily needs of adults (the B complex vitamins have about 70 times more than the daily minimum in the table). One study found that 79% of diabetics are low in thiamin.


💜💜💜💜💜 💜💜💜💜💜 💜💜💜💜💜

TELEPATHY EXPERIENCES:

human-bird telepathyhttps://plus.google.com/+AlexPsi/posts/XJp99UJCYfP

Vegan Billie Dean was able to telepathically perceive and feel the suffering of animals since a kid and has 7 vegan dogs. She predicts we will all be vegan and then breatharian.https://plus.google.com/+AlexPsi/posts/bS3GjVaJXVo

Precognition related Telepathy (see studies proving precognition is real)https://plus.google.com/+AlexPsi/posts/FpcTzZ6hgqo

💛💛💛💛💛 💜💜💜💜💜 💙💙💙💙💙

Pre-conception and pre-birth Telepathyhttps://plus.google.com/+AlexPsi/posts/CKvcTre8AKP

Daughter reads mind of her mom exactlyhttps://plus.google.com/+AlexPsi/posts/ctweXzdhmUP

Telepathic boy who can also read in 7 languageshttps://plus.google.com/+AlexPsi/posts/RQ3F4vs91xf

Padre Pio mind reading cases (very long post)https://plus.google.com/+AlexPsi/posts/5Xmhf9jKMcc

Spirits use Books, etc and Telekinesis to confirm Telepathyhttps://plus.google.com/+AlexPsi/posts/hzU44FGeMWq

TELEPATHY ENHANCING HABITS and many more TELEPATHY EXAMPLEShttps://plus.google.com/+AlexPsi/posts/ATcMMzL5FNF


🎶🎶🎶😊😉🎵🎵 🎼😊😉💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼😊😉💚💜🎶☀️🎇 🌠🌠🎇🌠😊😉🌠🎇🎇😊😉🌠🌠😊😉☀️ 💛💙💚💜💜😊😉🌈🌈😊😉💜💜💜 🌈🌈🌈




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Nandana reads her mom's mind with amazing precision :)

Another article about her, in the same newspaper can be found at http://www.khaleejtimes.com/article/20130402/ARTICLE/304029836/1036

💖💖💖💖💖💖💖✌💖💖💖💖💖💖💖😊☺😉💝💝💝🌈🌈☀🌎✌

TELEPATHY EXPERIENCES:

Pre-conception and pre-birth Telepathyhttps://plus.google.com/+AlexPsi/posts/CKvcTre8AKP

Telepathic boy who can also read in 7 languageshttps://plus.google.com/+AlexPsi/posts/RQ3F4vs91xf

Padre Pio mind reading cases (very long post)https://plus.google.com/+AlexPsi/posts/5Xmhf9jKMcc

Spirits use Books, etc and Telekinesis to confirm Telepathyhttps://plus.google.com/+AlexPsi/posts/hzU44FGeMWq (this post has a listing of other similar 5 related experiences)

TELEPATHY ENHANCING HABITS and many more TELEPATHY EXAMPLES
https://plus.google.com/+AlexPsi/posts/ATcMMzL5FNF

💜💜💜 ✌💜💜😊🌈🌈🌈😊💜💜 ✌💜💜💜🎶🎶🎶🎵🎵 🎼💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼🎵🎵 🎶🎶🎼💚💜🎶☀️🎇 🌠🌠🎇🌠🌠🌠🎇🎇🌠🌠🌠🌠🌠🎇☀️ 💛💙💚💜💜😊😉🌈🌈🌈 💜💜💜💜💜

💜💜💜💜💜 💜💜💜💜💜 💜💜💜💜💜


Post has attachment
Vitamin B1 provides many health benefits, as well as brain-telepathy benefits. More fat soluble derivatives have been used successfully to improve autism and Alzheimer symptoms. For a table with the Recommended Adequate Intake of Thiamin or Vitamin B1, a key brain vitamin present in all multivitamins and in higher concentration in teh B complex vitaminshttps://ods.od.nih.gov/factsheets/Thiamin-HealthProfessional/. The chemical formula is at https://en.wikipedia.org/wiki/Thiamine.

"In animal models, thiamine deficiency exacerbates plaque formation, promotes phosphorylation of tau and impairs memory. In contrast, treatment of mouse models of Alzheimer with the thiamine derivative benfotiamine diminishes plaques, decreases phosphorylation of tau and reverses memory deficits."https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3609887/ ► Mol Cell Neurosci. 2013 Jul; 55: 17–25.

Thiamine is used to remove lead from cows ► Vet Hum Toxicol. 1995 Jun;37(3):230-2. ► https://www.ncbi.nlm.nih.gov/pubmed/7571351, from sheep (72% increase in lead excretion, 842% increase in lead excretion when thiamine was combined with EDTA) ► Toxicol Lett. 1991 Dec;59(1-3):153-9 ► https://www.ncbi.nlm.nih.gov/pubmed/1755021/ and from micehttps://www.ncbi.nlm.nih.gov/pubmed/20012160 ► Biometals. 2010 Apr;23(2):247-53.

Humans with higher than average levels of blood lead, had lower than average thiamine levels in the blood, possibly because the sulfur in thiamine binds to the lead (and cadmium and mercury) and is eliminated ► free full paper ► http://www.iss.it/publ/anna/2013/1/49165.pdf ► Ann Ist Super Sanita. 2013;49(1):65-72

Fursultiamine (a thiamine derivative https://en.wikipedia.org/wiki/Fursultiamine) improved autism symptoms and lead to increase of heavy metal (lead, cadmium, arsenic) release in the urinehttps://www.ncbi.nlm.nih.gov/pubmed/12195231

Fursultiamine at 100mg/day for 12 weeks was also used with success in Alzheimer patients, it may have bound heavy metalshttps://www.ncbi.nlm.nih.gov/pubmed/8815393 ► Metab Brain Dis. 1996 Mar;11(1):89-94.

The body excretes excess amounts of thiamin in the urine, so no adverse effects were noted at high doses of 50 mg/day. The only drawback is thiamin is yellow-orange and any excess will immediately turn the urine into yellow-orange.

Some studies found that 98% of heart failure patients enrolled in the study are low in thiamin. Lack of thiamin also causes a disease called beriberi, which means peripheral neuropathy and wasting, impaired sensory, motor, and reflex functions. Beriberi can lead to congestive heart failure and death too. They also found that thiamin lowers blood glucose when taken in higher doses, of 150–300 mg/day, which is 100 to 200 times the daily needs of adults (the B complex vitamins have about 70 times more than the daily minimum in the table). One study found that 79% of diabetics are low in thiamin.


💜💜💜💜💜 💜💜💜💜💜 💜💜💜💜💜

TELEPATHY EXPERIENCES:

human-bird telepathyhttps://plus.google.com/+AlexPsi/posts/XJp99UJCYfP

Vegan Billie Dean was able to telepathically perceive and feel the suffering of animals since a kid and has 7 vegan dogs. She predicts we will all be vegan and then breatharian.https://plus.google.com/+AlexPsi/posts/bS3GjVaJXVo

Precognition related Telepathy (see studies proving precognition is real)https://plus.google.com/+AlexPsi/posts/FpcTzZ6hgqo

💛💛💛💛💛 💜💜💜💜💜 💙💙💙💙💙

Pre-conception and pre-birth Telepathyhttps://plus.google.com/+AlexPsi/posts/CKvcTre8AKP

Daughter reads mind of her mom exactlyhttps://plus.google.com/+AlexPsi/posts/ctweXzdhmUP

Telepathic boy who can also read in 7 languageshttps://plus.google.com/+AlexPsi/posts/RQ3F4vs91xf

Padre Pio mind reading cases (very long post)https://plus.google.com/+AlexPsi/posts/5Xmhf9jKMcc

Spirits use Books, etc and Telekinesis to confirm Telepathyhttps://plus.google.com/+AlexPsi/posts/hzU44FGeMWq

TELEPATHY ENHANCING HABITS and many more TELEPATHY EXAMPLEShttps://plus.google.com/+AlexPsi/posts/ATcMMzL5FNF


🎶🎶🎶😊😉🎵🎵 🎼😊😉💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼😊😉💚💜🎶☀️🎇 🌠🌠🎇🌠😊😉🌠🎇🎇😊😉🌠🌠😊😉☀️ 💛💙💚💜💜😊😉🌈🌈😊😉💜💜💜 🌈🌈🌈




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resharing this as i added a few foods, veggie burger for example, http://nutritiondata.self.com/facts/legumes-and-legume-products/9245/2 got score 125, far higher than 69 for beef burger from Burger King. :) Vegan Burgers thus can offer far more complete protein. :) and have 100 times less AGEs. :)


64 VEGAN FOODS with more complete proteins (higher amino acid score) than hamburger beef. With a blender, any vegetable, seed, nut or fruit can be made into a puree ultra easy to eat raw, with biophotons, vitamins, flavonols, phytochemicals and enzymes meat and milk don't have, as heat destroys them totally (biophotons and enzymes and some vitamins) or partially (some anti-oxidants, vitamins). 💜😊💜 Too much protein causes cancer, Alzheimer, rapid aging, acne, etc as explained at ► https://plus.google.com/+AlexPsi/posts/XraJ9xYY2ih.

Hamburger Beef score 67http://nutritiondata.self.com/facts/beef-products/6206/2

Eggplant raw 67 (can add it to smoothies, etc)http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2443/2

Tofu 68http://nutritiondata.self.com/facts/legumes-and-legume-products/4393/2.

Burger King Hamburger 69http://nutritiondata.self.com/facts/fast-foods-generic/9278/2 (veggie burger can be 125 score, way more complete, see below http://nutritiondata.self.com/facts/legumes-and-legume-products/9245/2)

White Rice 71http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5813/2

Parsley 75 (almost 3 times more protein in 100 grams than zukini)http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2513/2

Brown Rice 75http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5707/2

Laver seaweed 75 (also called nori in Japan, gim, zicai in China)http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2618/2, see https://en.wikipedia.org/wiki/Laver_(seaweed) for more info, UK makes even bread from this, https://en.wikipedia.org/wiki/Nori

Yam cooked 76http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2726/2

Tempeh 79http://nutritiondata.self.com/facts/legumes-and-legume-products/4381/2https://en.wikipedia.org/wiki/Tempeh

Raw Rye 80, soaked a long time perhaps 85http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5727/2 (15.5 grams of protein in 100 grams). The rye 80 score is not 108 as with amaranth or 99 as with buckwheat because of lower Lysine content, but if you eat a Lysine rich fruit and veggie, you get the score up to 108 asily since many veggies or fruits (watermelon for example, cheap at 1$ stores) have Lysine. 300 grams of watermelon has enough lysine to cause 100 grams of rye to move score to 108. Rye is half the price of buckwheat and amaranth in bulk.

Pineapple 81http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2019/2

Carrots 81http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3026/2 (baby carrots have 81, normal carrots may be slightly different, but about the same). The benefits of carrots with lots of studies are explained at ► https://plus.google.com/+AlexPsi/posts/4X5pkqZXrMT.

Raw Soaked Oats (whole grain, NOT the processed rolled oats) 81+ (score is 81 for raw unsoaked, soaking increases score up to 90)http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5708/2 (100 grams provide 17 grams of protein!!!). The oat 81 score is not 108 as with amaranth because of lower Lysine content, but if you eat oats with a Lysine rich fruit and veggie, you get the score up to 108 easily since most veggies or fruits (watermelon for example, cheap at 1$ stores) have Lysine. 300 grams of watermelon with 100 grams of oats gets amino acid score to 108 or so. Whole oats are cheaper than buckwheat and amaranth, but pricier than rye. Rye got less omega 6, 1 gram not 2.4 grams, so rye might be better. The benefits of oats with lots of studies are explained at ► https://plus.google.com/+AlexPsi/posts/5TpN1eeTiVF

Cooked sweet potato 82http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2667/2

Raw Broccoli 83http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2356/2 - more protein per calorie than any of the vegan foods here, except spinach and asparagus. The benefits of broccoli with lots of studies are at ► https://plus.google.com/+AlexPsi/posts/8AoCVUx9ERi

Radishes 83http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2606/2

Cooked Green Peas 84http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2521/2

GARLIC 84 - more protein in 100 grams than ALL RAW VEGETABLES, 6.4 GRAM, Sspinach has 2.9 gramshttp://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2446/2. For many studies about the benefits of garlic, see ► https://plus.google.com/+AlexPsi/posts/3QnveVb3GtT.

Fresh or dried mint 84http://nutritiondata.self.com/facts/spices-and-herbs/226/2 (dried is at http://nutritiondata.self.com/facts/spices-and-herbs/227/2 - this is good for preventing Alzheimer and brain aging, acting in similar ways to peppers, onion, garlic, ginger, sage, rosemary, thyme, etc)

Milk 85http://nutritiondata.self.com/facts/dairy-and-egg-products/69/2

Cooked Broccoli 112 (most cooked veggies have same score as raw, broccoli is an exception)http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2357/2

Raw Fresh Rosemary 85http://nutritiondata.self.com/facts/spices-and-herbs/224/2. The benefits of rosemary found in many studies are presented at ► https://plus.google.com/+AlexPsi/posts/5pfzN9H26AP

Yellow Bell Pepper 86http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3017/2. The benefits of yellow bell pepper are presented at ► https://plus.google.com/+AlexPsi/posts/jByLurKGyPj

Raw Oat Bran 86, soaking increases it a little bithttp://nutritiondata.self.com/facts/cereal-grains-and-pasta/5703/2 (17 grams of protein in 100 grams, a lot) To bump score to 108, add Lysine rich fruit or veggie, like watermelon.

Cooked Lentils (cannot eat raw) 86http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2 - 7.5 times the protein in zukini, and the highest amount of protein per calorie of any vegan food here except spinach, broccoli, asparagus. The benefits of lentils are presented at ► https://plus.google.com/+AlexPsi/posts/aDsKU9zTNZ2

Raw Italian Brown or Crimini Mushrooms 86http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2486/2 (these have also a lot of Selenium, 26 mcg, or 130 times more than Italian squash or zucchini)

Coconut 87http://nutritiondata.self.com/facts/nut-and-seed-products/3106/2. The benefits of coconut are explained at ► https://plus.google.com/+AlexPsi/posts/hYLN6LTGoBr

Raw Sunflower seeds 88http://nutritiondata.self.com/facts/nut-and-seed-products/3076/2 (also the richest source of Selenium among commonly available foods, plus 38 times more cystine in 100 grams than zukini, 17 times more protein than zukini per weight, but zukini has about 60% more protein per calorie). The benefits of sunflower seeds are explained in detail at ► https://plus.google.com/+AlexPsi/posts/crey7z5RVFd.

Raw Green Beans 88, cooked 87http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2341/2 and cooked http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2342/2

Raw Zukini 89http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2639/2. Asparagus has 11 grams of protein in 100 calories, zukini 7.5 grams, Kale got 6.6 grams, broccoli 8.4, cauliflower 8, spinach 12.5. Spinach and cruciferous veggies have goitrogens and oxalate (spinach has 50 times more oxalate than zukini), so zukini, with 6.5 times less oxalate than asparagus, is better. Buckwheat has 3.85 grams of protein in 100 calories. The benefits of zukini are explained in detail at ► https://plus.google.com/+AlexPsi/posts/7WVhiAev4wZ

Raw Jalapeno Pepper 89http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3043/2. The benefits of Jalapeno peppers are presented at ► https://plus.google.com/+AlexPsi/posts/guEY4A8wfpu

Raw Green Leaf Lettuce 90http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2477/2 (Note that Romaine lettuce is only 68 - http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2475/2)

Unprocessed Raw Cacao 90 - highest anti-oxidant content of any food in this post - 240 times more than winehttp://nutritiondata.self.com/facts/sweets/5471/2 (20 grams of protein in 100 grams, more protein per calorie than all vegan foods except asparagus and spinach, this can be added to smoothies, maybe a few grams a day if people like it, this is far healthier than chocolate and has way more anti-oxidants than chocolate - this should not be overeaten, more than 100 grams a day, due to having 8 grams of C16-C24 saturated fatty acids in 100 grams). The benefits of raw cacao are presented in detail at ► https://plus.google.com/+AlexPsi/posts/FDgCPm3fwpR

Cooked Navy Beans 91http://nutritiondata.self.com/facts/legumes-and-legume-products/4307/2

Kale 92http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2461/2 (cooked it's 91) - zukini has more protein than kale per calorie. The benefits of kale are presented in detail at ► https://plus.google.com/+AlexPsi/posts/MtTgbHado1E

Hemp protein powder 92 (45 grams of protein in 100 grams!)http://nutritiondata.self.com/facts/custom/546541/0

Flax seeds 92, also has 103 times more omega 3 than tilapia fish, 15 times more protein by weight than zukini, but zukini has double the protein per caloriehttp://nutritiondata.self.com/facts/nut-and-seed-products/3163/2. The benefits of flax seeds are presented in detail at ► https://plus.google.com/+AlexPsi/posts/6JTzFJ5AaaY

Asparagus 93http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2311/2 - highest amount of protein per calorie on this list after spinach, 11 grams in 100 calories, instead of 3.9 for buckwheat. The benefits of asparagus are presented in detail at ► https://plus.google.com/+AlexPsi/posts/RZTZagow8Po

Red Chili Pepper 93http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2894/2. The benfits of red chili pepper are at ► https://plus.google.com/+AlexPsi/posts/guEY4A8wfpu

Cooked Collard Greens 94 (hard to eat raw unless as part of a smoothie, but raw is same score)http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2411/2. The benefits of collards are presented in detail at ► https://plus.google.com/+AlexPsi/posts/Ro6bQs95m7n

Rolled, Quick or Cereal Oats (can put them in a smoothie, no soaking needed) 95http://nutritiondata.self.com/facts/breakfast-cereals/1597/2 - 14 times the protein in zukini by weight, but by calorie zukini has 50% more protein. 300 grams of rolled oats added to a smoothie adds 40 grams of protein or 80% of daily needs for most people. 13 grams of protein in 100 grams. Rolled Oats glycemic index 54, quick oats 66, oatmeal 80, thus rolled oats are best for those with diabetes issues. Whole raw soaked oats (bulk bin section at whole foods stores) have even lower glycemic index and are ideal for pre-diabetics. The benefits of oats with lots of studies are explained at ► https://plus.google.com/+AlexPsi/posts/5TpN1eeTiVF

Cactus Pears 95https://plus.google.com/+AlexPsi/posts/CKVAe1eiPTr

Cooked Pinto Beans 96http://nutritiondata.self.com/facts/legumes-and-legume-products/4430/2 - 7.5 times the protein in zukini by weight, but per calorie zukini has the same amount of protein

Soy protein isolate 99http://nutritiondata.self.com/facts/legumes-and-legume-products/4465/2 (some brands have score 102 or 108, for example 108 for http://nutritiondata.self.com/facts/legumes-and-legume-products/4389/2)

Dry Buckwheat 99 - the only grain that can be eaten raw without soaking - tastes like sunflower seeds - 13.2 grams of protein in 100 grams - to reduce phytic acid it's best to soak it a little, as it activates phytase, the enzyme that break phytic acid, if you eat it daily that is and want a better digestion. Soaking it for hours increases protein score even more. Also, amaranth has a score of 108, but 2.8 times the omega 6 in buckwheat. Quinoa has 3.1 times the omega 6 in buckwheat and 50% more C16-C24 saturated fat than buckwheat, so buckwheat seems the best. Oats also have double the C16-C24 saturated fat in buckwheat, amaranth triple the level in buckwheat and this fat is harming the pancreas' insulin producing cells.http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5681/2. The benefits of buckwheat are presented in detail at ► https://plus.google.com/+AlexPsi/posts/ZfkpagrFhZx

Nutritional Yeast 100 (52 grams of protein in 100 grams and more Selenium than any other vegan food except brazil nuts)http://en.angelyeast.com/products/Healthy/NutrutionEnhaner/19553.html. The benefits of yeast are presented in detail at ► https://plus.google.com/+AlexPsi/posts/Etueduftfqo

Chlorella seaweed dried 101 (58.4 grams of protein in 100 grams more than any other food, even spirulina, but has a lot less protein per calorie than spirulina, see spirulina below)http://nutritiondata.self.com/facts/custom/569428/2

Cooked split peas 102http://nutritiondata.self.com/facts/legumes-and-legume-products/4354/2 - 7 times the protein in zukini by weight, and about 15% more protein than zukini per calories

Raw Cauliflower 103http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2390/2

Cooked Red Kidney Beans 103http://nutritiondata.self.com/facts/legumes-and-legume-products/4302/2

Cooked Black Beans 103https://nutritiondata.self.com/facts/legumes-and-legume-products/4284/2 - 7.5 times more protein than zukini per weight, and about 10% more protein per calorie than zukini

Spirulina 103, with 57.5g of protein in 100 grams, more protein per calorie than any food, even beef, plus Iodine and B12, two nutrients most vegan foods lack. The amount of iodine in spirulina and B12 vary by brand though and too much or too little iodine can cause problems, so it's good to buy those that indicate exact amounts.http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2765/2

Cooked White Beans 104http://nutritiondata.self.com/facts/legumes-and-legume-products/4319/2

Kiwi 105http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1934/2. The benefits of kiwi are presented in detail at ► https://plus.google.com/+AlexPsi/posts/fqcYWFVXLf3

Cooked Garbanzo Beans 106http://nutritiondata.self.com/facts/legumes-and-legume-products/4326/2 (however, they got 40% higher glycemic index than lentils)

Cooked Quinoa 106 (raw soaked quinoa is 106 too)http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2 (only 4.4 grams of protein in 100 grams though, 2 times less than cooked beans and lentils)

Raw Amaranth 108http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5676/2 (has more protein in 100 grams than buckwheat and rolled oats, but less than raw oats)

Cooked potatoes 109http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2770/2

Chia Seeds 115 (dissolves in water in 10 minutes) - has 80 times more omega 3 than tilapia fish per 100 gramshttp://nutritiondata.self.com/facts/nut-and-seed-products/3061/2. The benefits of chia seeds are presented in detail at ► https://plus.google.com/+AlexPsi/posts/NruXbpv8PMM

Cooked at home soybeans 118http://nutritiondata.self.com/facts/legumes-and-legume-products/4376/2 (since tofu is too low, 68)

Spinach 119http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2 - highest amount of protein per calorie of any food here (12.5 grams per 100 calories), but cannot be eaten much daily due to oxalate 48 times higher than zukini and some goitrogens, especially people with kidney stone risks. Eating a little bit of more veggies is better, zukini seems the only one safe to eat in large amounts - and asparagus in medium amounts, among the things with far more protein per calorie than the best grains or legumes. The benefits of spinach are presented in detail at ► https://plus.google.com/+AlexPsi/posts/er87Ars32LW

Veggie Burger 125http://nutritiondata.self.com/facts/legumes-and-legume-products/9245/2

Raw Turnip Greens 128http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2703/2 (cooked the score is 127 ► http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2704/2)

Avocado 129http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1843/2. The benefits of avocado are presented in detail at ► https://plus.google.com/+AlexPsi/posts/7diSczssqRD

Pumpkin seeds 136 (19% protein by weight, higher than 18% for flax seeds or 16% for chia seeds, but omega 3 to omega 6 ratio is 1 to 114, instead of 3 or 4:1 as for the other two, so if you eat these seeds, it's critical to eat some flax or chia too to avoid too much omega 6)http://nutritiondata.self.com/facts/nut-and-seed-products/3141/2

Not to mention that watermelon has a lot of threonine, in which zukini is lower, so with some watermelon ► http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2072/2, zukini protein score becomes not 89 but 129. Same for other veggies, some fruits make their score higher.

HIGH SOY INTAKE CAN LEAD TO INFERTILITY and inability to conceive easily, causing people to try 12 months instead of 1 month:

Also Soymilk amino acid score is only 25, lower than most fruits evenhttp://nutritiondata.self.com/facts/legumes-and-legume-products/8010/2, Miso is 44.

Men who ate a lot of soy had 41 million sperm/ml less than men who did not consume soy foodshttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2721724/. -- Hum Reprod. 2008 Nov; 23(11): 2584–2590.

High levels of soy (above 2 servings a day) lead to reduced ovarian function, lower circulating levels of hormones, especially lowered gonadotropin levelshttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC3139237/ -- J Nutr. 2010 Dec; 140(12): 2322S–2325S. However, at 1-2 servings of soy a day, no such effects were found.

In female rats, high soy intake caused infertilityhttp://www.ncbi.nlm.nih.gov/pubmed/23000043 -- Toxicol Appl Pharmacol. 2012 Nov 1;264(3):335-42.

In mice, high soy intake caused adenocarcinoma and early puberty.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1480510/ -- Environ Health Perspect. 2006 Jun; 114(6): A352–A358.

Judging by these studies, it seems to be unwise for both men and women to rely on daily tofu (say a pack that has 4 servings) as the only protein source if vegan. Not just due to phytoestrogens, but also due to high levels of omega 6 inflammatory fat and poor protein quality. It is not good to give soy milk to babies or cow milk, but human milk. Soy formula milk has too many estrogens (5 times more than birth control pills, unhealthy for kids).

VEGANISM

For 100+ reasons I didn't eat meat for 21 years and dairy for 13 years (12% of millennials have already given up meat in America) seehttps://plus.google.com/+AlexPsi/posts/2Z1fCnTHWbh. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.💜😊💜

🎶🎶🎶😊😉🎵🎵 🎼😊😉💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼😊😉💚💜🎶☀️🎇 🌠🌠🎇🌠😊😉🌠🎇🎇😊😉🌠🌠😊😉☀️ 💛💙💚💜💜😊😉🌈🌈😊😉💜💜💜 
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15 minute fried chicken breast has 6100 times more AGEs (toxic advanced glycation end products) than banana, according to this 2004 study, as you can see on the table at the second page (page 1288) ► https://www.researchgate.net/publication/8429016_Advanced_glycoxidation_end_products_in_commonly_consumed_foods. The same food boiled or cooked with a 50 dollar pressure cooker can have 3-30 times less AGEs than fried/roasted or broiled/grilled. Also avoiding adding oils before or during cooking cuts AGEs a lot, add oils only after cooking if really needed.
Pizza can have 401 times more AGEs than puffed wheat, 488 times more than prepared Quaker instant oatmeal. When some foods are processed or cooked a lot, they produce "advanced glycation end products", AGEs, which are associated with oxidative stress, Alzheimer (3 times more AGEs in their brains), heart disease (AGEs kill endothelial cells, see below), hypertension, diabetes (AGEs kill insulin producing cells), autism, rapid aging. Pizza can have 6822 times higher AGEs with respect to low AGEs banana. 10 min cooked rice has 10175 times less AGEs than 5 minute fried bacon, 1878 times less AGEs than Parmesan cheese, grated (Kraft), 2942 times less than whipped butter, 867 times less than Big Mac (McDonalds), 169 times less than French fries from McDonald's, 758 times less than thin crust non-vegan pizza (some vegan one may have far less AGEs, since meat and cheese increase AGEs). For a list of 549 foods with their AGE content, seehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/table/T1/ You will notice on the left most column the list of AGE in KU/100 grams of food. Since low AGE bananas have 1 KU/100 grams (see the 2004 study above), any food in this table with a value of say 5000 for AGE has roughly 5000 times more AGEs than those lower AGE bananas. As you can see many foods eaten daily by most people have thousands of times more AGEs than low AGEs bananas, sometimes tens of thousands more. Baking tuna will produce 5 times less AGEs than broiling it. A little temperature change makes a BIG difference. Tofu soft raw has 8.4 times less AGEs than broiled tofu, and 12 times less AGEs than sauteed (outside) tofu. The obsession with taste, over cooking, 400 F oven cooking, frying, etc comes at a steep price - early death. Mc Donalds biscuit has 15 times more AGEs per 100 grams than bagels. Bread, white, Italian, center (Freihoffer’s, Bimbo Bakeries, Horsham, PA) has 26 times less AGEs than toasted Greek bread and 48 times less AGEs than Croissant, butter (Starbucks, Seattle, WA) for example. Why is looking at this table important? It's because not all cereals are the same: Oatmeal, instant, dry (Quaker Oats) has 158 times less AGEs than Rice Krispies (Kellogg Co). Puffed wheat has 118 times less AGEs than Rice Krispies (Kellogg Co) - probably puffed cereals have very low AGEs in general. Instant oatmeal brands fared the best among cereals. Rice, white, quick cooking, 10 min got 222 times less AGEs than Rice Krispies (Kellogg Co) (krispies picture at https://plus.google.com/+AlexPsi/posts/cEFyvniPZ3B), 319 times less than Waffle, frozen, toasted (Kellogg Co), 108 times less than homemade pancake, 251 times less than Pancake, frozen, toasted (General Mills), 1252 times less AGEs than Beef, frankfurter, broiled 450°F, 5 min, and 1239 times less AGEs than Chicken, skin, thigh, roasted, 2058 times less AGEs than Chicken, skin, back or thigh, roasted then BBQ, and 1107 times less AGEs than Chicken, breast, breaded, oven fried, 25 min, with skin, 489 times less AGEs than Shrimp frozen dinner, microwaved 4.5 min, 568 times less AGEs than Tuna, broiled, with soy, 10 min, 964 times less AGEs than Cheese, American, white, processed, 320 times less AGEs than Chips, potato (Frito Lay), 358 times less AGEs than Cookie, biscotti, vanilla almond (Starbucks), 298 times less AGEs than dried figs, (they use heat to dry and produce AGEs), 104 times less AGEs than Coconut cream, Coco Goya cream of coconut (Goya, Secaucus, NJ), 867 times less AGEs than Big Mac (McDonald) but 8 times only less than Veggie burger, California burger, microwave, 1 min (Amy’s) (TALKING ABOUT WHY EAT VEGAN BURGERS, WHY? 100 TIMES LESS AGEs sometimes than meat burgers), 150-1000 times less than "avocados, nuts, seeds and many oils" (i don't eat any of those fatty vegan foods (i used to rarely) since all vegan doctors i know who reversed heart disease recommend a low fat vegan diet for long term health).

No wonder many people cure themselves of diabetes, heart disease, etc many diseases by going 90-100% raw vegan or whole plant foods (no processed junk). Baking apples increases AGEs more than thrice. Apple or fruit pies not a good idea, those probably have 100 times more AGEs than baked apples based on data from the other foods. Even home made french fries have 69 times more AGEs than canned carrots and 53 times more than apples. The McDonald's french fries got 90 times more AGEs than home boiled 25 minutes potatoes, 169 times more AGEs than rice cooked 10 minutes, 152 times more than canned carrots, 2.2 times more than homemade french fries, 117 times more than apples, 90 times more than puffed wheat, 76 times more than canned corn and cantaloupe, 66 times more than tomatoes and Bread, white, Italian, center (Freihoffer’s, Bimbo Bakeries, Horsham, PA). Roasted potatoes 45 min with 5 ml of oil have 13 times more AGEs than boiled 25 minutes potatoes - once again dry heat is a disaster BECAUSE oxygen comes in contact with the food a lot more, while in water, water protects that contact from taking place, etc. If you cook, it's much better to use boiling or water cooking, pressure cooking, not dry heat or oven or frying or roasting, as these cooking methods can produce tens or hundreds of times more toxins.

If you take the value of banana AGEs from 2004 and bacon from 2010 study, you will see that bacon has 91575 times more AGEs than bananas of that variety. In 2004 study bananas had 13 times less AGEs than 2004 apples, 10 times less than carrots, 54 times less than whole wheat bread, 1200 times less than boiled egg yolk, 2700 times less than friend whole egg, 6000 times less than 15 minute broiled beef, 2200 times less than boiled beef 1 hour, 5670 times less than 10 minute broiled tuna, 800 times less than raw tofu, 9400 times less than mayonnaise, 26500 times less than butter, 6650 times less than roasted almonds, 6100 times less than chicken breast broiled 15 minutes, 5800 times less than chicken breast fried 15 minutes, 8700 times less than American cheese, and less than any other food. Carrots and apples had same levels in 2004 and 2010, bananas may develop AGEs over a wider range, or maybe apples too, but he didn't test a low AGE cultivar of apple yet. Tellingly, infant formula (Enfamil brand) had 97 times more AGEs than breastmilk, no wonder IQ is lower.

"Dry heat promotes AGE formation by > 10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking (especially grilling, broiling, roasting, searing, and frying). In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain few AGEs, even after cooking... Low AGE intake has also been shown to lengthen lifespan to the same extent as does energy restriction in mice. Studies in healthy human beings show that dietary AGEs directly correlate with circulating AGEs, such as CML, carboxymethyllysine, and MG, methylglyoxal, as well as with markers of oxidative stress", markers which become lower once people eat less AGE (plus many diseases diminish, wounds heal faster, etc). Cooking of meats and dairy often times produces hundreds to thousands of times more AGEs than cooking fruits and veggies. This may explain why most centenarians ate little, if any, meat.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/ ► J Am Diet Assoc. 2010 Jun; 110(6): 911–16.e12. Not all cooking is the same, and obviously, cooked foods can have MORE Than 10000 times more toxic AGEs than raw ones. This may explain why certain raw vegans look 30 years younger ► https://plus.google.com/+AlexPsi/posts/1p8WJQFXSqG. "In 1994, Vitek observed that plaque fractions of Alzheimer brains contained about 3 times more AGEs, no wonder with the increase of overly oxidized cooked fatty junk food (which has over 100 times more AGEs) we have seen a 89% rise in Alzheimer disease since 2000. Methylglyoxal is able to induce protein glycation leading to the formation of AGEs and is believed to be the most important source of AGEs. "Methylglyoxal is not only capable of increasing the rate of production of β-amyloid β-sheets, oligomers and protofibrils but also of increasing the size of the aggregates". AGEs were colocalized with neuro fibril tangles. Subjects with higher serum levels of Methylglyoxal had a faster rate of cognitive decline. ► free paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3966409/ ► Biomed Res Int. 2014; 2014: 238485.

Oxidation of sugars leads to glyoxal and methylglyoxal, which in turn can lead to carboxymethyllysine and other AGEs. Studies have shown AGEs can also kill insulin producing beta cells. Kilhovd reported ► increased serum AGEs in diabetic persons with ischemic heart disease ◄ compared to patients without. AGEs accumulate in atherosclerotic lesions. AGEs promote the death (https://www.ncbi.nlm.nih.gov/pubmed/16630544) of blood vessel cells called endothelial cells which are key to preventing heart disease. AGEs also prevent the production of nitric oxide NO, a key mechanism for preventing hypertension. AGEs diminish the activity of nitric oxide synthase, blocking the synthesis of nitric oxide by endothelial cells. Similar to pericytes in the retina, whose survival is impaired by AGEs, kidney blood vessel cells called mesangial cells are killed by AGEs.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4384119/ free paper. See also Ann N Y Acad Sci. 2008 Dec;1150:311-5 ► Induction of apoptosis (death) of Beta cells of the pancreas by AGEs, advanced glycation end-productshttps://www.ncbi.nlm.nih.gov/pubmed/19120318

Methylglyoxal, advanced glycation end products and autism: is there a connection? ► Med Hypotheses. 2012 Apr;78(4):548-52. ► https://www.ncbi.nlm.nih.gov/pubmed/22325990.

"Foods of the ►►fat group showed the highest amount of AGE content ◄◄ with a mean of 100 kU/g. High values were also observed for the meat and ►►meat-substitute◄◄ group, 43 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225 degrees C) and frying (177 degrees C) resulted in the highest levels of AGEs, followed by roasting (177 degrees C) and boiling (100 degrees C)."https://www.ncbi.nlm.nih.gov/pubmed/15281050 ► J Am Diet Assoc. 2004 Aug;104(8):1287-91.

Reducing dietary AGEs led to improved insulin sensitivity ► free full paper ► https://link.springer.com/article/10.1007%2Fs00125-016-4053-x. Those with more AGEs can have twice the risk of dying from heart diseasehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2684987/ ► Aging Clin Exp Res. 2009 Apr;21(2):182-90. The more AGE methyglyoxal in the blood, the faster the cognitive decline according to these 2 free papers from 2011https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3182758/ and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3243767/

Some studies found that exercise can lower blood AGEs, while others found no change, possibly due to the type of exercise, intensity, genetics and other possible confounding variables. This study found no change in AGE via exercise, but rapid change via dietary change. ► full free paper ► http://www.nutritionjrnl.com/article/S0899-9007(14)00442-0/fulltext ► Nutrition. 2015 Mar;31(3):446-51. Another study found a small decrease in AGE with more walking ► free paper available ► https://www.ncbi.nlm.nih.gov/pubmed/19478714. The only study that found a really big change was a tiny 13 people study at https://www.ncbi.nlm.nih.gov/pubmed/1505547 "After short runs the methylglyoxal (one of the AGEs) concentration had decreased to 13% in the untrained men and 30% in the trained men, and after long runs the concentration had decreased to 41% in the untrained and 60% in the trained men". These things show that diet is very important, with or without exercise.

Grilling burgers causes some carcinogenic compounds to form. Vegan or meat burgers are not the best idea without the proper research, as oil, sugar oxidation during cooking can lead to AGEs, oxidized fats or oxidized cholesterol (for meat burgers, that contain cholesterol, oxysterols are oxidized cholesterol), and these compounds are known to cause arterial damage, diabetes, Alzheimer, etc.

Omega 3 in amazingly healthy algal oil in some vegan burger can be oxidized by grilling into toxic compounds that cause heart disease thru arterial plaque. Tuna can lose 100% omega 3 fatty acids EPA and DHA during canning or cooking ► free full paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550962/ ► J Food Sci Technol. 2010 Mar;47(2):174-81. They are made into atherosclerotic compounds. People eat fish thinking that cooking or frying or canning it will remove bacteria and give them EPA and DHA, but it can also remove most EPA and DHA.

Since lead took over 150 years to ban fully and mercury is not banned even after 1845 American dental surgeons association called for a full ban (Norway and Sweden alone ban mercury nationally in all products), we can guess that this FDA regulation of oxidation by products in cooking is not going to happen any time soon, so longevity will be a pipe dream for most, no matter how many pills they eat, if they ingest all these harmful chemicals produced during cooking. :) People think that we live to be 80 only because that's nature. We used to live 47 on average on 1900 in USA, since many died as infants. Then we got fecal matter moved away from neighborhoods thru water pipes and plumbing and virus spreading became less common, we got to take showers often instead of once a month or year, and we had less infectious disease, so the average lifespan went up a lot, but the maximum healthy lifespan has been almost the same for eons. Only thru more and more science and research and changes in regulations we will be able to extend healthy average lifespan to 120. :) It is the work of decades or perhaps centuries. :) Won't happen in 3 years. :) It's not by accident we die at 80 or 75, we eat so much junk that causes heart disease and cancer, and this stuff is right there in our favorite cooked oily foods, depositing in our blood vessels, causing heart attacks, known strokes, unknown silent strokes, then dementia from white matter silent strokes (hence Alzheimer up a lot as we ate more junk processed ultra oxidized fats from this junk food last 20 years, Alzheimer up 89%). :) The tide of madness from oxidized fats, sugars, etc can be stopped, but only thru a very strong regulation... :), so it may take a very long time. Oils should be used very little and should only be added to foods AFTER COOKING, since they have 200-1000 times more AGEs than bananas and cooked rice. We are under the illusion that we are progressing a lot, but Alzheimer deaths are up 89% since 2000 and for the first time in 20 years in 2015 American life expectancy dropped, since Alzheimer deaths continued to climb and grew more than all other deaths.https://plus.google.com/+AlexPsi/posts/i5g3ShP4ZUv. Since atherosclerotic plaque can form even in the womb, it would be no surprise if 10 year olds who eat a lot of oxidized fats get silent white matter strokes leading to autism via a less common route - inflammation plus silent stroke. Oxidized fats does not mean just oxysterols https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757713/ from the oxidation of animal foods, but oxysterols generated endogenously (inside the body) as a result of an increase in oxidative stress from eating aluminum, mercury from amalgams, AGEs, heat oxidized vegan sugars, heat oxidized vegan unsaturated fat, etc, so inflammation of body and brain swells leading to autism, Alzheimer, etc - oxysterols can cross the blood-brain barrier while cholesterol cannot. 27-hydroxycholesterol is an oxysterol that is found in higher amounts in the Alzheimer brain, and it can get there from the oxidation of internal cholesterol or from the diet ► free paper http://www.jlr.org/content/45/1/186.long ► J Lipid Res. 2004 Jan;45(1):186-93.. These oxysterols generated inside might also form atherosclerotic plaque leading to angina after eating a fatty meal due to increase in blood viscosity after a fatty meal. So, oxidized fats, etc so present in the junk food, may be one of the reasons for the sharp rise in autism and Alzheimer (brain inflammation). Add to that aluminum in foods and mercury in fish and dental amalgam, and it's a perfect recipe for total neurological disaster via inflammation or autism.

"24-OH and 27-OH were not the only two oxysterols increased, the levels of 7α-OH, 7β-OH, β-EPOX and 7K also being increased about two fold in Parkinson's disease brains versus control brains... Biasi and colleagues showed that a mixture of oxysterols stemming from the heating of dietary cholesterol, comprising 7-K, 7α-OH, 7β-OH, α-EPOX and β-EPOX, led differentiated human epithelial colonic cells (CaCo-2 cells) to apoptotic death." Heat dietary cholesterol and get Parkinson brain enriched in oxysterols coming from dietary cholesterol and destroy colon cells too. No wonder, in one study, vegans had 3 times less Alzheimer than animal food eaters, since animal foods alone have cholesterol. "24-OH, 27-OH, 25-OH are very good ligands of LXRs and farnesoid X receptors (FXRs), whose hyperactivation is now recognized as implicated in both diabetes mellitus and non-alcoholic fatty liver disease" Vegans eat no oxysterols, and have 73 times (see below or at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3988204/ ) less chance to die from diabetes than heavy cholesterol eaters (heavy meat eaters). Could this 73 fold difference be because non-vegans get more oxysterols?https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757713/ ► Redox Biol. 2013; 1(1): 125–130.

The guy who sued FDA at 98 and helped FDA to ban trans-fats, wrote this free paper at 98 ► *Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death ► Am J Cardiovasc Dis. 2013; 3(1): 17–26.,  Fred A Kummerow► http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3584645. He is 102 now, but the thing is we need to ban way more than trans-fats to live longer.

"Toast bread to the lightest color acceptable." says the gov website ►  http://www.niehs.nih.gov/health/topics/agents/acrylamide/index.cfm.  It also says "Cook potato strips, such as french fries, to a golden yellow rather than a golden brown color." for the same reason - it generates carcinogenic acrylamide.

Vegan or meat burgers with some kind of natural or added omega 3 alpha linoleic acid, DHA or EPA or unsaturated fat (vegan or meat based burgers doesn't matter) that is cooked with oxygen (not in a pressure cooker with limited oxygen) at high temp is not the best and healthiest idea. Perhaps, a good idea would be to inspire FDA or other agencies in other countries to require pressure cooking at low temperature and low oxygen of all burgers to protect the heart health of all people. Or require nitrogen cooking, instead of air cooking. Cooking above certain temperatures should be banned except for very few foods that absolutely need it. Frying foods should also be banned as it forms dangerous levels of oxidized fats, sugars, etc that cause heart attacks and strokes and destroy much of the good stuff in fish or whatever is fried, the EPA and DHA. People need to do a lot of chemical testing before and after a burger/food is cooked to assess the chemical structure of the fats and all compounds that form. The more some burger is cooked with a lot of oxygen, the more brownish carcinogenic compounds are formed.

Processed meat and cancerhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2661797/ (full free paper)

Meat and cancerhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2121650/ (full free paper)

That's why all processed foods (burgers, etc) in "fast food industry" should be ideally precooked at low temp and low oxygen under pressure by the manufacturer, frozen and only warmed before serving. :) To ensure minimal toxins, since pressure cooking with no oil added, with limited oxygen, means lower cooking time and less (sometimes 100 times less) production of these toxic AGEs, oxysterols, etc chemicals that increase heart disease, cancer, oxidative stress, brain inflammation, inflammation in general and lead to shorter lives. We discovered lead and we used it in pipes in Roman Empire and for dental fillings in 1800s, but now we know better. We discovered fire cooking with plenty of oxygen and high temperatures, but now we know better that it creates very toxic and lethal compounds (especially when you add oil to it), so like with Lead, we can move away from it. Our understanding always evolves, and so do our choices based on that understanding. We have evolved transportation technology a lot last 10 millennia, but cooking has remained pretty much the same, except for the pressure cooker which leads to less oxidation (due to shorter cooking times too), better nutrient retention, etc. So, naturally, we can change our regulations and maybe even require all industrial manufacturers who use cooking to use gigantic nitrogen pressure cookers, since the air has 78% nitrogen anyway already and it will not create those oxysterols and AGEs, oxidized lips, sugars, etc as much.

VEGANISM

For 100+ reasons I didn't eat meat for 21 years and dairy for 13 years (12% of millennials have already given up meat in America) seehttps://plus.google.com/+AlexPsi/posts/2Z1fCnTHWbh. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.💜😊💜

🎶🎶🎶😊😉🎵🎵 🎼😊😉💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼😊😉💚💜🎶☀️🎇 🌠🌠🎇🌠😊😉🌠🎇🎇😊😉🌠🌠😊😉☀️ 💛💙💚💜💜😊😉🌈🌈😊😉💜💜💜 🌈🌈🌈
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Portland and Multnomah County aim for 100% renewable electricity by 2035, and 100% renewable energy (meaning transportation too, etc) by 2050 :)

See why (eco🌎+public health🌈+☮etc reasons) i installed ☀️ solar panels equivalent to planting 322 treeshttps://plus.google.com/+AlexPsi/posts/fRXCoB36DdD and why i drive an electric car equivalent to planting 382 trees (if the oil car would be refilled weekly) ► https://plus.google.com/+AlexPsi/posts/HN9dbDavUzz.
If your panels produce more electricity than you use, you get free charging for your car too, like me. 💜😊💜 

Post has shared content
resharing this as i added the stuff below

Epicathechin, one of the most common flavanols in fruits and veggies, broke down glycated albumin in vitro (test tube) and reduced AGE accumulation in the retina of ratshttps://www.ncbi.nlm.nih.gov/pubmed/25530268, Eur J Pharmacol. 2015 Feb 5;748:108-14

Quercetin, the main flavonol in foods, inhibits the formation of AGEs by trapping 80% of methylglyoxal (O=CH-C(CH3)=O) and 50% of glyoxal (O=CH-CH=O) within one hour under physiological conditions (these 2 dicarbonyl compounds are precursors of AGEs and they are present in foods, smog and tobacco smoke). ► https://www.ncbi.nlm.nih.gov/pubmed/25412188, J Agric Food Chem. 2014 Dec 17;62(50):12152-8. The dicarbonyls bind to quercetin on the phenyl ring A within the flavon structure (the one bound to the heterocyclic ring), the only CH groups of the phenyl ring as shown at http://pubs.acs.org/doi/abs/10.1021/jf504132x. Hydrogen is displaced.

3 Pomegranate phenolics inhibit formation of advanced glycation endproducts in vitro by scavenging reactive carbonyl species and the authors say this fruit can probably be used to prevent diabetes and Alzheimer. These phenolics are ellagic acid https://en.wikipedia.org/wiki/Ellagic_acid, punicalagin https://en.wikipedia.org/wiki/Punicalagin and gallic acid https://en.wikipedia.org/wiki/Gallic_acid, acid which was found in other studies to also inhibit the formation of amyloid fibrils in Alzheimerhttps://www.ncbi.nlm.nih.gov/pubmed/25233108, Food Funct. 2014 Nov;5(11):2996-3004. Pomegranate juice has only 0.45 mg gallic acid/100 grams, banana got more than double the amount of gallic acid, 1 mg, while cauliflower got 0.69.

Gallic acid, a known AGE inhibitor, is the major component of grape seed extract that inhibits in vitro amyloid fibril formation in Alzheimer's, Parkinson's and Huntington's.https://www.ncbi.nlm.nih.gov/pubmed/24157371 ► Bioorg Med Chem Lett. 2013 Dec 1;23(23):6336-40. Same inhibition of fibrils happens in vivo in mice treated with 2% of diet grape seed extract, GSE. Plaque was reduced by 50%. Total phenolic content of GSE was 592.5 mg/g dry weight, including gallic acid (49 mg/g), catechin (41 mg/g), epicatechin (66 mg/g) and proanthocyanidins (436.6 mg catechin equivalents/g) ► https://www.ncbi.nlm.nih.gov/pubmed/19384583 . Gallic acid is found in chesnut nuts (480 mg/100g), cloves (spice) 458 mg/100 grams. Most other fruits and veggies got it below 1 mg/100 grams. No wonder cloves improve memory and have anti Alzheimer effect in many studies, they are the highest source of gallic acid that doesn’t have a lot of fat.

Sulforaphane, destroyed by cooking, and found in RAW broccoli, cauliflower, etc fights methylglyoxal toxicity (Alzheimer patients have a higher level of this glyoxal and AGE precursor in their cerebrospinal fluid). Sulforaphane protects cells against glycative damage by inhibiting activation of the caspase-3 enzyme, reducing the phosphorylation of MAPK signaling pathways, reducing oxidative stress, and increasing intracellular glutathione levelshttps://www.ncbi.nlm.nih.gov/pubmed/25933243, Chem Res Toxicol. 2015 Jun 15;28(6):1234-45

Curcumin in turmeric inhibits advanced glycation end product-induced oxidative stress and inflammatory responses in endothelial cell damage via trapping methylglyoxal
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4732849/ This may prevent silent white mater strokes which are thought to lead to Alzheimer.
The Richest fruit-veggie Sources of Anti-Cancer Flavonoids are presented below, together with studies about compounds (some flavonoids) who inhibit AGE activity and formation inside the body. Meats, fish and dairy don't have these anti-cancer anti-diabetic anti-atherosclerosis compounds that inhibit the action or formation of AGEs (advanced glycation end products). Click on the picture to see it much bigger. The more detailed flavonoid list is below:

FLAVONOID AMOUNTS REFER TO mg/100 grams of RAW FRUITS OR VEGGIES (unless it says dried or something):

1. FLAVONES ► Dried parsley 4523, raw Parsley 217, dried mexican oregano 1046 (luteolin 1028), oranges 1 and apples 0.5 celery 3, watermelon 0.6. Parsley got 0.28 quercetin, but cilantro got 53 quercetin. Cilantro got no flavones.

2. FLAVONOLS ► (as you know from chemistry, ol means alcohol, so OH groups) Raw Capers 492 (quercetin 233) - canned capers 304 (quercetin 173), dried parsley 331, Lovage leaves 177 (quercetin 170), KALE 93 (Quercetin 23) Radish Leaves 78 (quercetin 70, compared to just 3 mg of quercetin in broccoli or 4 mg in red apples), Mustard Greens 63, Watercress 53 (Quercetin 30, Kaempferol 23 https://en.wikipedia.org/wiki/Kaempferol) - Note that steamed watercress has 0!!! STEAMING IS WIPING OUT A LOT OF STUFF besides biophotons, COOKING EVEN MORE, Cilantro 53 (quercetin 53), Yellow hot wax pepper 51 (quercetin 51), Red Onion 47 (quercetin 39), Chia seeds 31 (quercetin 18), Onions 26 (quercetin 20), red apples 4 (quercetin 4) and tomato 0.8.

3. FLAVONONES ► dried mexican oregano 457 (naringenin 372), grapefruit is 54 (53 is naringenin, 100 times more than in lemons, naringin https://en.wikipedia.org/wiki/Naringin sugar derivative of naringenin gives the bitter taste to grapefruit), lemons (hesperetin 28, eriodictyol 21.4 naringenin 0.55), limes 46.4 (43 hesperetin, 3.4 naringenin), oranges 42 (hesperetin 27, naringenin 15), tangerines 17.

4. FLAVAN-3-OLS ► CACAO BEANS 8606 (epicatechin 99, catechin 88, gallocatechin 8262), unsweetened cocoa powder (unprocessed with alkali) 261, alkali processed cocoa powder 93, grape seeds 168 (epicatechin 93, catechin 75), blueberries 52 , rabbiteye blueberries 124, blackberries 42 (37 catechin, 5 epicatechin), RED DELICIOUS APPLES 12 (epicatechin 10, catechin 2), white nectarines 10.6 (7.6 catechin, 3 epicatechin), peaches 9.2, apricots 8.4 (4.7 epicatechin, 3.7 catechin), pear 6.8, banana 6 (catechin 6), strawberry 4.6

5. ANTHOCYANIDINS ► Blueberries 164, black currants european 158 (white currants have only 1), Concord (deep indigo) grapes 120, golden currants 109, red currants 75, Blackberries 101, Cranberries 104, Raw Eggplant (safe to eat) 86, Cherries 80, purple Cabbage 73, radish 63, red grapes 48, Raspberries 39 Strawberries 34 Plums 12 Pears 12 Bananas 7

This data is from https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Flav/Flav_R03-1.pdf

Flavonoids have very similar structures, see ► https://en.wikipedia.org/wiki/Flavonoid

For the mechanism thru which uncooked unsteamed fruits and veggies block the formation and activity of AGEs, you can have a look at some of the studies below. If you remember the vegetarian herbalist Li Ching Yuen https://en.wikipedia.org/wiki/Li_Ching-Yuen who lived to be 256 per New York Times 1933 (some say maybe only 150-200), he got his nutrition from fresh herbs, some of which have 100 times more of some of these flavonoids and other phytonutrients compared to fruits. If we can discover what works and synthesize them and make a powder that is a good anti-oxidant etc it might help us to live to 150, every human being i mean. As we move towards gentle tender softness, it will be natural for truth to triumph over Big Meat and Big Dairy propaganda, as solar overcame Big Oil, even if it took 100 years. Today, for the first time we can apply chemistry to the concept of synergistic effects of beneficial plant chemicals to prolong lifespan and reach 150 some day, 120 would be nice too:). Our lifespan on average increased mostly due to cutting infant mortality and kid mortality - the maximum lifespan has been 100-120 for most people for millennia. Thru evidence based science based nutrition, we can live much longer. :) We can cultivate the most nutritious plants, sweet potatoes got 5700 times more vitamin A than potatoes. For the first time in history, humanity can access millions of science papers via pubmed, a service of the United States National Library of Medicine. All links that have pmc in them are full free papers. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3490999/. About 4 million free papers exist now, on the pmc system. This was not so just a few years ago. This is the greatest opportunity to create nutrition courses for 3rd, 4th, 5th, 8th, 9th grade, and college, required, as they require a lot of other less useful coursework. What's the purpose of learning so much stuff if you die at 50 or 60? Should not happiness (meditation, conscious breathing, altered states, ESP, obe) and nutrition be the most important things taught in school? Being happy is very important to the overall health and it enhances health, while eating well removes depression as shown many times with the omega 3 EPA and DHA, that can be totally destroyed by canning fish, etc. The things in this post are so basic and fundamental, every 9th grader could be aware of it, chemistry could start at grade 4 or 5th, physics 3rd or 4th. :)

steam-cooking rapidly destroys and reverses onion-induced antiplatelet activityhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3490999/ Similar things were noticed with some glucose lowering effect of garlic and other plants. Watercress loses all flavonols upon steaming.

THE FOLLOWING PHYTONUTRIENTS (some are flavonoids) Inhibit AGEs, so we call them AIs, or AGE Inhibitors, or Aging Inhibitors who give us Ascending Immortality hopes:):

This list will be heavily edited (wording will change to explain exactly what happens), expanded and the studies explained in a few words later, but for those who cannot wait a few days, you can go have a look now:

Epicathechin, one of the most common flavanols in fruits and veggies, broke down glycated albumin in vitro (test tube) and reduced AGE accumulation in the retina of ratshttps://www.ncbi.nlm.nih.gov/pubmed/25530268, Eur J Pharmacol. 2015 Feb 5;748:108-14

Quercetin, the main flavonol in foods, inhibits the formation of AGEs by trapping 80% of methylglyoxal (O=CH-C(CH3)=O) and 50% of glyoxal (O=CH-CH=O) within one hour under physiological conditions (these 2 dicarbonyl compounds are precursors of AGEs and they are present in foods, smog and tobacco smoke). ► https://www.ncbi.nlm.nih.gov/pubmed/25412188, J Agric Food Chem. 2014 Dec 17;62(50):12152-8. The dicarbonyls bind to quercetin on the phenyl ring A within the flavon structure (the one bound to the heterocyclic ring), the only CH groups of the phenyl ring as shown at http://pubs.acs.org/doi/abs/10.1021/jf504132x. Hydrogen is displaced.

3 Pomegranate phenolics inhibit formation of advanced glycation endproducts in vitro by scavenging reactive carbonyl species and the authors say this fruit can probably be used to prevent diabetes and Alzheimer. These phenolics are ellagic acid https://en.wikipedia.org/wiki/Ellagic_acid, punicalagin https://en.wikipedia.org/wiki/Punicalagin and gallic acid https://en.wikipedia.org/wiki/Gallic_acid, acid which was found in other studies to also inhibit the formation of amyloid fibrils in Alzheimerhttps://www.ncbi.nlm.nih.gov/pubmed/25233108, Food Funct. 2014 Nov;5(11):2996-3004. Pomegranate juice has only 0.45 mg gallic acid/100 grams, banana got more than double the amount of gallic acid, 1 mg, while cauliflower got 0.69.

Gallic acid, a known AGE inhibitor, is the major component of grape seed extract that inhibits in vitro amyloid fibril formation in Alzheimer's, Parkinson's and Huntington's.https://www.ncbi.nlm.nih.gov/pubmed/24157371 ► Bioorg Med Chem Lett. 2013 Dec 1;23(23):6336-40. Same inhibition of fibrils happens in vivo in mice treated with 2% of diet grape seed extract, GSE. Plaque was reduced by 50%. Total phenolic content of GSE was 592.5 mg/g dry weight, including gallic acid (49 mg/g), catechin (41 mg/g), epicatechin (66 mg/g) and proanthocyanidins (436.6 mg catechin equivalents/g) ► https://www.ncbi.nlm.nih.gov/pubmed/19384583 . Gallic acid is found in chesnut nuts (480 mg/100g), cloves (spice) 458 mg/100 grams. Most other fruits and veggies got it below 1 mg/100 grams. No wonder cloves improve memory and have anti Alzheimer effect in many studies, they are the highest source of gallic acid that doesn’t have a lot of fat.

sulforaphane in broccoli, caulifolwer, etc fights mg toxicity ► https://www.ncbi.nlm.nih.gov/pubmed/25933243,

curcumin in turmeric https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4732849/

Polyphenols extracted from Citrus sinensis (orange) seeds have significant anti-AGE activity.
http://www.ncbi.nlm.nih.gov/pubmed/24397983

Pyridoxamine, a form of vitamin B6, seems to be very good at blocking AGE formation at least in vitro
http://www.ncbi.nlm.nih.gov/pubmed/24023728

Lemonene present in lemon and other citrus fruits has a strong anti-AGE (advanced glycation end product) activity
http://www.ncbi.nlm.nih.gov/pubmed/23872839

Red grapes contain a potent inhibitor of AGE (advanced glycation end product) formation.
http://www.ncbi.nlm.nih.gov/pubmed/23849496

Peach and pomegranate extracts have significant anti-AGE (advanced glycation end product) activity in the laboratory
http://www.ncbi.nlm.nih.gov/pubmed/23288832

Extracts from a mushroom (Ganoderma Capense) have significant inhibitory effect on the formation of AGEs.
http://www.ncbi.nlm.nih.gov/pubmed/23661989

Edible green algae contain strong inhibitors of the formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/23575770

Mangiferin, a natural compound in mangos, inhibits in vitro formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/15182859

The ingestion of certain foods can inhibit the formation of AGEs: pluses and minuses of different diets!
http://www.ncbi.nlm.nih.gov/pubmed/23504149

How to use natural products to counteract formation of AGEs (advanced glycation end products).
http://www.ncbi.nlm.nih.gov/pubmed/23504149

Fruit extracts have significant anti-AGE activity that may be very useful to prevent chronic diseases and perhaps aging
http://www.ncbi.nlm.nih.gov/pubmed/23288832

Only a small percent of the food AGEs eaten comes out in the urine suggesting accumulation of these compounds in tissue
http://www.ncbi.nlm.nih.gov/pubmed/21984382

Many natural compounds have anti-AGE (advanced glycation end products) effects and could be used clinically..
http://www.ncbi.nlm.nih.gov/pubmed/22268395

Hesperidin, found in citrus fruits, inhibits formation of AGEs (advanced glycation end products)...
http://www.ncbi.nlm.nih.gov/pubmed/22954318

More herb compounds identified as inhibiting formation of AGEs (advanced glycation end products)...
http://www.ncbi.nlm.nih.gov/pubmed/22870812

Many natural products decrease the formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/22268395

Cranberry extracts inhibit formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/21826359

Grape seeds block the formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/22320845

Garlic extracts reduce formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/16484566

Berberine, which is found in the roots of several plants, inhibit formation of AGEs (advanced glycation end products)
http://www.ncbi.nlm.nih.gov/pubmed/21236251

Ellagic acid, found naturally in many berries, is a strong inhibitor of the formation of AGEs (advanced glycation)
http://www.ncbi.nlm.nih.gov/pubmed/22060242

Citrus fruit extracts reduce formation of AGEs (advanced glycation end products): good news!
http://www.ncbi.nlm.nih.gov/pubmed/20882960

Ginger strongly decreased formation of AGEs (advanced glycation end products) in the laboratory...
http://www.ncbi.nlm.nih.gov/pubmed/18986599


Rutin is a flavonol glycoside composed of quercetin and the disaccharide rutinose, i.e. quercetin-3-rutinoside. The 2 adjacent hydroxyl groups of the lone phenyl group of quercetin (see structure here https://en.wikipedia.org/wiki/Quercetin, all favonoids have similar structure as explained at https://en.wikipedia.org/wiki/Flavonoid) are trapping free radicals and preventing the formation of glyoxal, methylglyoxal and other dycarbonyl AGEs that then create more AGEs. Basically, all anti-oxidants play their role in preventing AGE formation by the same mechanism. So, the ORAC score of foods is helpful in determining which foods may prevent AGE formation. Rutin is found in many fruits (apple especially) and buckwheat inhibits formation of advanced glycation end products (AGEs) according to several studies. IN one study rutin prevents the eye lens from becoming less transparent by preventing AGE accumulation in the eye. AGEs are hypothesized to change the surface charge of the eye lens protein, leading to conformational change that in turn may affect protein–protein and protein–water interactions and ultimately lead to decreased transparency of the eye lens and make the lens blurry giving people partial or full blindness. Hence the finding that people who eat more fruits and veggies have better eye health may also relate to the ability of flavonols and other antioxidants to inhibit AGEs. ►
http://www.ncbi.nlm.nih.gov/pubmed/21864418 ► free paper ► https://www.cambridge.org/core/services/aop-cambridge-core/content/view/008E9DD1CBF48BB9FE2A67E45BB3EBFF/S0007114511004077a.pdf
Other studies showing the same AGE inhibition by rutin are: Mol Cell Biochem 252, 141–147.► https://link.springer.com/article/10.1023/A:1025563519088 and Free Radic Biol Med. 2010 Mar 1;48(5):656-63. ► https://www.ncbi.nlm.nih.gov/pubmed/19969069. For those curious about the general benefits of rutin, see the free paper at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355559/.

VEGANISM

For 100+ reasons I didn't eat meat for 21 years and dairy for 13 years (12% of millennials have already given up meat in America) seehttps://plus.google.com/+AlexPsi/posts/2Z1fCnTHWbh. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.💜😊💜

🎶🎶🎶😊😉🎵🎵 🎼😊😉💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼😊😉💚💜🎶☀️🎇 🌠🌠🎇🌠😊😉🌠🎇🎇😊😉🌠🌠😊😉☀️ 💛💙💚💜💜😊😉🌈🌈😊😉💜💜💜 🌈🌈🌈


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Roasted Almonds got 6650 times more AGEs (toxic advanced glycation end products) than banana, according to this 2004 study, as you can see on the table at the second page (page 1288) ► https://www.researchgate.net/publication/8429016_Advanced_glycoxidation_end_products_in_commonly_consumed_foods. That's why I never eat almonds. Also, almonds got 2011 times more omega 6 than omega 3 http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2, and the healthy ratio is 1:1. Roasting increases AGEs a lot. The healthiest nuts are walnuts http://nutritiondata.self.com/facts/nut-and-seed-products/3138/2, with the highest omega 3 to omega 6 ratio of 1:4.2. Even better than walnuts are flax seeds http://nutritiondata.self.com/facts/nut-and-seed-products/3163/2 with a ratio of omega 3 to 6 of 4 to 1 and chia seeds with ratio of 3 to 1 http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2. Walnuts have the most antioxidants of all nuts anyway. Pizza can have 401 times more AGEs than puffed wheat, 488 times more than prepared Quaker instant oatmeal. When some foods are processed or cooked a lot, they produce "advanced glycation end products", AGEs, which are associated with oxidative stress, Alzheimer (3 times more AGEs in their brains), heart disease (AGEs kill endothelial cells, see below), hypertension, diabetes (AGEs kill insulin producing cells), autism, rapid aging. Pizza can have 6822 times higher AGEs with respect to low AGEs banana. 10 min cooked rice has 10175 times less AGEs than 5 minute fried bacon, 1878 times less AGEs than Parmesan cheese, grated (Kraft), 2942 times less than whipped butter, 867 times less than Big Mac (McDonalds), 169 times less than French fries from McDonald's, 758 times less than thin crust non-vegan pizza (some vegan one may have far less AGEs, since meat and cheese increase AGEs). For a list of 549 foods with their AGE content, seehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/table/T1/ You will notice on the left most column the list of AGE in KU/100 grams of food. Since low AGE bananas have 1 KU/100 grams (see the 2004 study above), any food in this table with a value of say 5000 for AGE has roughly 5000 times more AGEs than those lower AGE bananas. As you can see many foods eaten daily by most people have thousands of times more AGEs than low AGEs bananas, sometimes tens of thousands more. Baking tuna will produce 5 times less AGEs than broiling it. A little temperature change makes a BIG difference. Tofu soft raw has 8.4 times less AGEs than broiled tofu, and 12 times less AGEs than sauteed (outside) tofu. The obsession with taste, over cooking, 400 F oven cooking, frying, etc comes at a steep price - early death. Mc Donalds biscuit has 15 times more AGEs per 100 grams than bagels. Bread, white, Italian, center (Freihoffer’s, Bimbo Bakeries, Horsham, PA) has 26 times less AGEs than toasted Greek bread and 48 times less AGEs than Croissant, butter (Starbucks, Seattle, WA) for example. Why is looking at this table important? It's because not all cereals are the same: Oatmeal, instant, dry (Quaker Oats) has 158 times less AGEs than Rice Krispies (Kellogg Co). Puffed wheat has 118 times less AGEs than Rice Krispies (Kellogg Co) - probably puffed cereals have very low AGEs in general. Instant oatmeal brands fared the best among cereals. Rice, white, quick cooking, 10 min got 222 times less AGEs than Rice Krispies (Kellogg Co) (krispies picture at https://plus.google.com/+AlexPsi/posts/cEFyvniPZ3B), 319 times less than Waffle, frozen, toasted (Kellogg Co), 108 times less than homemade pancake, 251 times less than Pancake, frozen, toasted (General Mills), 1252 times less AGEs than Beef, frankfurter, broiled 450°F, 5 min, and 1239 times less AGEs than Chicken, skin, thigh, roasted, 2058 times less AGEs than Chicken, skin, back or thigh, roasted then BBQ, and 1107 times less AGEs than Chicken, breast, breaded, oven fried, 25 min, with skin, 489 times less AGEs than Shrimp frozen dinner, microwaved 4.5 min, 568 times less AGEs than Tuna, broiled, with soy, 10 min, 964 times less AGEs than Cheese, American, white, processed, 320 times less AGEs than Chips, potato (Frito Lay), 358 times less AGEs than Cookie, biscotti, vanilla almond (Starbucks), 298 times less AGEs than dried figs, (they use heat to dry and produce AGEs), 104 times less AGEs than Coconut cream, Coco Goya cream of coconut (Goya, Secaucus, NJ), 867 times less AGEs than Big Mac (McDonald) but 8 times only less than Veggie burger, California burger, microwave, 1 min (Amy’s) (TALKING ABOUT WHY EAT VEGAN BURGERS, WHY? 100 TIMES LESS AGEs sometimes than meat burgers), 150-1000 times less than "avocados, nuts, seeds and many oils" (i don't eat any of those fatty vegan foods (i used to rarely) since all vegan doctors i know who reversed heart disease recommend a low fat vegan diet for long term health).

No wonder many people cure themselves of diabetes, heart disease, etc many diseases by going 90-100% raw vegan or whole plant foods (no processed junk). Baking apples increases AGEs more than thrice. Apple or fruit pies not a good idea, those probably have 100 times more AGEs than baked apples based on data from the other foods. Even home made french fries have 69 times more AGEs than canned carrots and 53 times more than apples. The McDonald's french fries got 90 times more AGEs than home boiled 25 minutes potatoes, 169 times more AGEs than rice cooked 10 minutes, 152 times more than canned carrots, 2.2 times more than homemade french fries, 117 times more than apples, 90 times more than puffed wheat, 76 times more than canned corn and cantaloupe, 66 times more than tomatoes and Bread, white, Italian, center (Freihoffer’s, Bimbo Bakeries, Horsham, PA). Roasted potatoes 45 min with 5 ml of oil have 13 times more AGEs than boiled 25 minutes potatoes - once again dry heat is a disaster BECAUSE oxygen comes in contact with the food a lot more, while in water, water protects that contact from taking place, etc. If you cook, it's much better to use boiling or water cooking, pressure cooking, not dry heat or oven or frying or roasting, as these cooking methods can produce tens or hundreds of times more toxins.

If you take the value of banana AGEs from 2004 and bacon from 2010 study, you will see that bacon has 91575 times more AGEs than bananas of that variety. In 2004 study bananas had 13 times less AGEs than 2004 apples, 10 times less than carrots, 54 times less than whole wheat bread, 1200 times less than boiled egg yolk, 2700 times less than friend whole egg, 6000 times less than 15 minute broiled beef, 2200 times less than boiled beef 1 hour, 5670 times less than 10 minute broiled tuna, 800 times less than raw tofu, 9400 times less than mayonnaise, 26500 times less than butter, 6650 times less than roasted almonds, 6100 times less than chicken breast broiled 15 minutes, 5800 times less than chicken breast fried 15 minutes, 8700 times less than American cheese, and less than any other food. Carrots and apples had same levels in 2004 and 2010, bananas may develop AGEs over a wider range, or maybe apples too, but he didn't test a low AGE cultivar of apple yet. Tellingly, infant formula (Enfamil brand) had 97 times more AGEs than breastmilk, no wonder IQ is lower.

"Dry heat promotes AGE formation by > 10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking (especially grilling, broiling, roasting, searing, and frying). In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain few AGEs, even after cooking... Low AGE intake has also been shown to lengthen lifespan to the same extent as does energy restriction in mice. Studies in healthy human beings show that dietary AGEs directly correlate with circulating AGEs, such as CML, carboxymethyllysine, and MG, methylglyoxal, as well as with markers of oxidative stress", markers which become lower once people eat less AGE (plus many diseases diminish, wounds heal faster, etc). Cooking of meats and dairy often times produces hundreds to thousands of times more AGEs than cooking fruits and veggies. This may explain why most centenarians ate little, if any, meat.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/ ► J Am Diet Assoc. 2010 Jun; 110(6): 911–16.e12. Not all cooking is the same, and obviously, cooked foods can have MORE Than 10000 times more toxic AGEs than raw ones. This may explain why certain raw vegans look 30 years younger ► https://plus.google.com/+AlexPsi/posts/1p8WJQFXSqG. "In 1994, Vitek observed that plaque fractions of Alzheimer brains contained about 3 times more AGEs, no wonder with the increase of overly oxidized cooked fatty junk food (which has over 100 times more AGEs) we have seen a 89% rise in Alzheimer disease since 2000. Methylglyoxal is able to induce protein glycation leading to the formation of AGEs and is believed to be the most important source of AGEs. "Methylglyoxal is not only capable of increasing the rate of production of β-amyloid β-sheets, oligomers and protofibrils but also of increasing the size of the aggregates". AGEs were colocalized with neuro fibril tangles. Subjects with higher serum levels of Methylglyoxal had a faster rate of cognitive decline. ► free paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3966409/ ► Biomed Res Int. 2014; 2014: 238485.

Oxidation of sugars leads to glyoxal and methylglyoxal, which in turn can lead to carboxymethyllysine and other AGEs. Studies have shown AGEs can also kill insulin producing beta cells. Kilhovd reported ► increased serum AGEs in diabetic persons with ischemic heart disease ◄ compared to patients without. AGEs accumulate in atherosclerotic lesions. AGEs promote the death (https://www.ncbi.nlm.nih.gov/pubmed/16630544) of blood vessel cells called endothelial cells which are key to preventing heart disease. AGEs also prevent the production of nitric oxide NO, a key mechanism for preventing hypertension. AGEs diminish the activity of nitric oxide synthase, blocking the synthesis of nitric oxide by endothelial cells. Similar to pericytes in the retina, whose survival is impaired by AGEs, kidney blood vessel cells called mesangial cells are killed by AGEs.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4384119/ free paper. See also Ann N Y Acad Sci. 2008 Dec;1150:311-5 ► Induction of apoptosis (death) of Beta cells of the pancreas by AGEs, advanced glycation end-productshttps://www.ncbi.nlm.nih.gov/pubmed/19120318

Methylglyoxal, advanced glycation end products and autism: is there a connection? ► Med Hypotheses. 2012 Apr;78(4):548-52. ► https://www.ncbi.nlm.nih.gov/pubmed/22325990.

"Foods of the ►►fat group showed the highest amount of AGE content ◄◄ with a mean of 100 kU/g. High values were also observed for the meat and ►►meat-substitute◄◄ group, 43 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225 degrees C) and frying (177 degrees C) resulted in the highest levels of AGEs, followed by roasting (177 degrees C) and boiling (100 degrees C)."https://www.ncbi.nlm.nih.gov/pubmed/15281050 ► J Am Diet Assoc. 2004 Aug;104(8):1287-91.

Reducing dietary AGEs led to improved insulin sensitivity ► free full paper ► https://link.springer.com/article/10.1007%2Fs00125-016-4053-x. Those with more AGEs can have twice the risk of dying from heart diseasehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2684987/ ► Aging Clin Exp Res. 2009 Apr;21(2):182-90. The more AGE methyglyoxal in the blood, the faster the cognitive decline according to these 2 free papers from 2011https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3182758/ and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3243767/

Some studies found that exercise can lower blood AGEs, while others found no change, possibly due to the type of exercise, intensity, genetics and other possible confounding variables. This study found no change in AGE via exercise, but rapid change via dietary change. ► full free paper ► http://www.nutritionjrnl.com/article/S0899-9007(14)00442-0/fulltext ► Nutrition. 2015 Mar;31(3):446-51. Another study found a small decrease in AGE with more walking ► free paper available ► https://www.ncbi.nlm.nih.gov/pubmed/19478714. The only study that found a really big change was a tiny 13 people study at https://www.ncbi.nlm.nih.gov/pubmed/1505547 "After short runs the methylglyoxal (one of the AGEs) concentration had decreased to 13% in the untrained men and 30% in the trained men, and after long runs the concentration had decreased to 41% in the untrained and 60% in the trained men". These things show that diet is very important, with or without exercise.

Grilling burgers causes some carcinogenic compounds to form. Vegan or meat burgers are not the best idea without the proper research, as oil, sugar oxidation during cooking can lead to AGEs, oxidized fats or oxidized cholesterol (for meat burgers, that contain cholesterol, oxysterols are oxidized cholesterol), and these compounds are known to cause arterial damage, diabetes, Alzheimer, etc.

Omega 3 in amazingly healthy algal oil in some vegan burger can be oxidized by grilling into toxic compounds that cause heart disease thru arterial plaque. Tuna can lose 100% omega 3 fatty acids EPA and DHA during canning or cooking ► free full paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550962/ ► J Food Sci Technol. 2010 Mar;47(2):174-81. They are made into atherosclerotic compounds. People eat fish thinking that cooking or frying or canning it will remove bacteria and give them EPA and DHA, but it can also remove most EPA and DHA.

Since lead took over 150 years to ban fully and mercury is not banned even after 1845 American dental surgeons association called for a full ban (Norway and Sweden alone ban mercury nationally in all products), we can guess that this FDA regulation of oxidation by products in cooking is not going to happen any time soon, so longevity will be a pipe dream for most, no matter how many pills they eat, if they ingest all these harmful chemicals produced during cooking. :) People think that we live to be 80 only because that's nature. We used to live 47 on average on 1900 in USA, since many died as infants. Then we got fecal matter moved away from neighborhoods thru water pipes and plumbing and virus spreading became less common, we got to take showers often instead of once a month or year, and we had less infectious disease, so the average lifespan went up a lot, but the maximum healthy lifespan has been almost the same for eons. Only thru more and more science and research and changes in regulations we will be able to extend healthy average lifespan to 120. :) It is the work of decades or perhaps centuries. :) Won't happen in 3 years. :) It's not by accident we die at 80 or 75, we eat so much junk that causes heart disease and cancer, and this stuff is right there in our favorite cooked oily foods, depositing in our blood vessels, causing heart attacks, known strokes, unknown silent strokes, then dementia from white matter silent strokes (hence Alzheimer up a lot as we ate more junk processed ultra oxidized fats from this junk food last 20 years, Alzheimer up 89%). :) The tide of madness from oxidized fats, sugars, etc can be stopped, but only thru a very strong regulation... :), so it may take a very long time. Oils should be used very little and should only be added to foods AFTER COOKING, since they have 200-1000 times more AGEs than bananas and cooked rice. We are under the illusion that we are progressing a lot, but Alzheimer deaths are up 89% since 2000 and for the first time in 20 years in 2015 American life expectancy dropped, since Alzheimer deaths continued to climb and grew more than all other deaths.https://plus.google.com/+AlexPsi/posts/i5g3ShP4ZUv. Since atherosclerotic plaque can form even in the womb, it would be no surprise if 10 year olds who eat a lot of oxidized fats get silent white matter strokes leading to autism via a less common route - inflammation plus silent stroke. Oxidized fats does not mean just oxysterols https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757713/ from the oxidation of animal foods, but oxysterols generated endogenously (inside the body) as a result of an increase in oxidative stress from eating aluminum, mercury from amalgams, AGEs, heat oxidized vegan sugars, heat oxidized vegan unsaturated fat, etc, so inflammation of body and brain swells leading to autism, Alzheimer, etc - oxysterols can cross the blood-brain barrier while cholesterol cannot. 27-hydroxycholesterol is an oxysterol that is found in higher amounts in the Alzheimer brain, and it can get there from the oxidation of internal cholesterol or from the diet ► free paper http://www.jlr.org/content/45/1/186.long ► J Lipid Res. 2004 Jan;45(1):186-93.. These oxysterols generated inside might also form atherosclerotic plaque leading to angina after eating a fatty meal due to increase in blood viscosity after a fatty meal. So, oxidized fats, etc so present in the junk food, may be one of the reasons for the sharp rise in autism and Alzheimer (brain inflammation). Add to that aluminum in foods and mercury in fish and dental amalgam, and it's a perfect recipe for total neurological disaster via inflammation or autism.

"24-OH and 27-OH were not the only two oxysterols increased, the levels of 7α-OH, 7β-OH, β-EPOX and 7K also being increased about two fold in Parkinson's disease brains versus control brains... Biasi and colleagues showed that a mixture of oxysterols stemming from the heating of dietary cholesterol, comprising 7-K, 7α-OH, 7β-OH, α-EPOX and β-EPOX, led differentiated human epithelial colonic cells (CaCo-2 cells) to apoptotic death." Heat dietary cholesterol and get Parkinson brain enriched in oxysterols coming from dietary cholesterol and destroy colon cells too. No wonder, in one study, vegans had 3 times less Alzheimer than animal food eaters, since animal foods alone have cholesterol. "24-OH, 27-OH, 25-OH are very good ligands of LXRs and farnesoid X receptors (FXRs), whose hyperactivation is now recognized as implicated in both diabetes mellitus and non-alcoholic fatty liver disease" Vegans eat no oxysterols, and have 73 times (see below or at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3988204/ ) less chance to die from diabetes than heavy cholesterol eaters (heavy meat eaters). Could this 73 fold difference be because non-vegans get more oxysterols?https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757713/ ► Redox Biol. 2013; 1(1): 125–130.

The guy who sued FDA at 98 and helped FDA to ban trans-fats, wrote this free paper at 98 ► *Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death ► Am J Cardiovasc Dis. 2013; 3(1): 17–26.,  Fred A Kummerow► http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3584645. He is 102 now, but the thing is we need to ban way more than trans-fats to live longer.

"Toast bread to the lightest color acceptable." says the gov website ►  http://www.niehs.nih.gov/health/topics/agents/acrylamide/index.cfm.  It also says "Cook potato strips, such as french fries, to a golden yellow rather than a golden brown color." for the same reason - it generates carcinogenic acrylamide.

Vegan or meat burgers with some kind of natural or added omega 3 alpha linoleic acid, DHA or EPA or unsaturated fat (vegan or meat based burgers doesn't matter) that is cooked with oxygen (not in a pressure cooker with limited oxygen) at high temp is not the best and healthiest idea. Perhaps, a good idea would be to inspire FDA or other agencies in other countries to require pressure cooking at low temperature and low oxygen of all burgers to protect the heart health of all people. Or require nitrogen cooking, instead of air cooking. Cooking above certain temperatures should be banned except for very few foods that absolutely need it. Frying foods should also be banned as it forms dangerous levels of oxidized fats, sugars, etc that cause heart attacks and strokes and destroy much of the good stuff in fish or whatever is fried, the EPA and DHA. People need to do a lot of chemical testing before and after a burger/food is cooked to assess the chemical structure of the fats and all compounds that form. The more some burger is cooked with a lot of oxygen, the more brownish carcinogenic compounds are formed.

Processed meat and cancerhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2661797/ (full free paper)

Meat and cancerhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2121650/ (full free paper)

That's why all processed foods (burgers, etc) in "fast food industry" should be ideally precooked at low temp and low oxygen under pressure by the manufacturer, frozen and only warmed before serving. :) To ensure minimal toxins, since pressure cooking with no oil added, with limited oxygen, means lower cooking time and less (sometimes 100 times less) production of these toxic AGEs, oxysterols, etc chemicals that increase heart disease, cancer, oxidative stress, brain inflammation, inflammation in general and lead to shorter lives. We discovered lead and we used it in pipes in Roman Empire and for dental fillings in 1800s, but now we know better. We discovered fire cooking with plenty of oxygen and high temperatures, but now we know better that it creates very toxic and lethal compounds (especially when you add oil to it), so like with Lead, we can move away from it. Our understanding always evolves, and so do our choices based on that understanding. We have evolved transportation technology a lot last 10 millennia, but cooking has remained pretty much the same, except for the pressure cooker which leads to less oxidation (due to shorter cooking times too), better nutrient retention, etc. So, naturally, we can change our regulations and maybe even require all industrial manufacturers who use cooking to use gigantic nitrogen pressure cookers, since the air has 78% nitrogen anyway already and it will not create those oxysterols and AGEs, oxidized lips, sugars, etc as much.

VEGANISM

For 100+ reasons I didn't eat meat for 21 years and dairy for 13 years (12% of millennials have already given up meat in America) seehttps://plus.google.com/+AlexPsi/posts/2Z1fCnTHWbh. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.💜😊💜

🎶🎶🎶😊😉🎵🎵 🎼😊😉💚💜☀️🎵🎶🎶🎶💚💜☀️🎼 🎵🎵💚💜☀️🎶🎶🎼😊😉💚💜🎶☀️🎇 🌠🌠🎇🌠😊😉🌠🎇🎇😊😉🌠🌠😊😉☀️ 💛💙💚💜💜😊😉🌈🌈😊😉💜💜💜 🌈🌈🌈
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Mayonnaise has 9400 times more AGEs (toxic advanced glycation end products) than banana, according to this 2004 study, as you can see on the table at the second page (page 1288) ► https://www.researchgate.net/publication/8429016_Advanced_glycoxidation_end_products_in_commonly_consumed_foods. Pizza can have 401 times more AGEs than puffed wheat, 488 times more than prepared Quaker instant oatmeal. When some foods are processed or cooked a lot, they produce "advanced glycation end products", AGEs, which are associated with oxidative stress, Alzheimer (3 times more AGEs in their brains), heart disease (AGEs kill endothelial cells, see below), hypertension, diabetes (AGEs kill insulin producing cells), autism, rapid aging. Pizza can have 6822 times higher AGEs with respect to low AGEs banana. 10 min cooked rice has 10175 times less AGEs than 5 minute fried bacon, 1878 times less AGEs than Parmesan cheese, grated (Kraft), 2942 times less than whipped butter, 867 times less than Big Mac (McDonalds), 169 times less than French fries from McDonald's, 758 times less than thin crust non-vegan pizza (some vegan one may have far less AGEs, since meat and cheese increase AGEs). For a list of 549 foods with their AGE content, seehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/table/T1/ You will notice on the left most column the list of AGE in KU/100 grams of food. Since low AGE bananas have 1 KU/100 grams (see the 2004 study above), any food in this table with a value of say 5000 for AGE has roughly 5000 times more AGEs than those lower AGE bananas. As you can see many foods eaten daily by most people have thousands of times more AGEs than low AGEs bananas, sometimes tens of thousands more. Baking tuna will produce 5 times less AGEs than broiling it. A little temperature change makes a BIG difference. Tofu soft raw has 8.4 times less AGEs than broiled tofu, and 12 times less AGEs than sauteed (outside) tofu. The obsession with taste, over cooking, 400 F oven cooking, frying, etc comes at a steep price - early death. Mc Donalds biscuit has 15 times more AGEs per 100 grams than bagels. Bread, white, Italian, center (Freihoffer’s, Bimbo Bakeries, Horsham, PA) has 26 times less AGEs than toasted Greek bread and 48 times less AGEs than Croissant, butter (Starbucks, Seattle, WA) for example. Why is looking at this table important? It's because not all cereals are the same: Oatmeal, instant, dry (Quaker Oats) has 158 times less AGEs than Rice Krispies (Kellogg Co). Puffed wheat has 118 times less AGEs than Rice Krispies (Kellogg Co) - probably puffed cereals have very low AGEs in general. Instant oatmeal brands fared the best among cereals. Rice, white, quick cooking, 10 min got 222 times less AGEs than Rice Krispies (Kellogg Co) (krispies picture at https://plus.google.com/+AlexPsi/posts/cEFyvniPZ3B), 319 times less than Waffle, frozen, toasted (Kellogg Co), 108 times less than homemade pancake, 251 times less than Pancake, frozen, toasted (General Mills), 1252 times less AGEs than Beef, frankfurter, broiled 450°F, 5 min, and 1239 times less AGEs than Chicken, skin, thigh, roasted, 2058 times less AGEs than Chicken, skin, back or thigh, roasted then BBQ, and 1107 times less AGEs than Chicken, breast, breaded, oven fried, 25 min, with skin, 489 times less AGEs than Shrimp frozen dinner, microwaved 4.5 min, 568 times less AGEs than Tuna, broiled, with soy, 10 min, 964 times less AGEs than Cheese, American, white, processed, 320 times less AGEs than Chips, potato (Frito Lay), 358 times less AGEs than Cookie, biscotti, vanilla almond (Starbucks), 298 times less AGEs than dried figs, (they use heat to dry and produce AGEs), 104 times less AGEs than Coconut cream, Coco Goya cream of coconut (Goya, Secaucus, NJ), 867 times less AGEs than Big Mac (McDonald) but 8 times only less than Veggie burger, California burger, microwave, 1 min (Amy’s) (TALKING ABOUT WHY EAT VEGAN BURGERS, WHY? 100 TIMES LESS AGEs sometimes than meat burgers), 150-1000 times less than "avocados, nuts, seeds and many oils" (i don't eat any of those fatty vegan foods (i used to rarely) since all vegan doctors i know who reversed heart disease recommend a low fat vegan diet for long term health).

No wonder many people cure themselves of diabetes, heart disease, etc many diseases by going 90-100% raw vegan or whole plant foods (no processed junk). Baking apples increases AGEs more than thrice. Apple or fruit pies not a good idea, those probably have 100 times more AGEs than baked apples based on data from the other foods. Even home made french fries have 69 times more AGEs than canned carrots and 53 times more than apples. The McDonald's french fries got 90 times more AGEs than home boiled 25 minutes potatoes, 169 times more AGEs than rice cooked 10 minutes, 152 times more than canned carrots, 2.2 times more than homemade french fries, 117 times more than apples, 90 times more than puffed wheat, 76 times more than canned corn and cantaloupe, 66 times more than tomatoes and Bread, white, Italian, center (Freihoffer’s, Bimbo Bakeries, Horsham, PA). Roasted potatoes 45 min with 5 ml of oil have 13 times more AGEs than boiled 25 minutes potatoes - once again dry heat is a disaster BECAUSE oxygen comes in contact with the food a lot more, while in water, water protects that contact from taking place, etc. If you cook, it's much better to use boiling or water cooking, pressure cooking, not dry heat or oven or frying or roasting, as these cooking methods can produce tens or hundreds of times more toxins.

If you take the value of banana AGEs from 2004 and bacon from 2010 study, you will see that bacon has 91575 times more AGEs than bananas of that variety. In 2004 study bananas had 13 times less AGEs than 2004 apples, 10 times less than carrots, 54 times less than whole wheat bread, 1200 times less than boiled egg yolk, 2700 times less than friend whole egg, 6000 times less than 15 minute broiled beef, 2200 times less than boiled beef 1 hour, 5670 times less than 10 minute broiled tuna, 800 times less than raw tofu, 9400 times less than mayonnaise, 26500 times less than butter, 6650 times less than roasted almonds, 6100 times less than chicken breast broiled 15 minutes, 5800 times less than chicken breast fried 15 minutes, 8700 times less than American cheese, and less than any other food. Carrots and apples had same levels in 2004 and 2010, bananas may develop AGEs over a wider range, or maybe apples too, but he didn't test a low AGE cultivar of apple yet. Tellingly, infant formula (Enfamil brand) had 97 times more AGEs than breastmilk, no wonder IQ is lower.

"Dry heat promotes AGE formation by > 10- to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking (especially grilling, broiling, roasting, searing, and frying). In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain few AGEs, even after cooking... Low AGE intake has also been shown to lengthen lifespan to the same extent as does energy restriction in mice. Studies in healthy human beings show that dietary AGEs directly correlate with circulating AGEs, such as CML, carboxymethyllysine, and MG, methylglyoxal, as well as with markers of oxidative stress", markers which become lower once people eat less AGE (plus many diseases diminish, wounds heal faster, etc). Cooking of meats and dairy often times produces hundreds to thousands of times more AGEs than cooking fruits and veggies. This may explain why most centenarians ate little, if any, meat.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/ ► J Am Diet Assoc. 2010 Jun; 110(6): 911–16.e12. Not all cooking is the same, and obviously, cooked foods can have MORE Than 10000 times more toxic AGEs than raw ones. This may explain why certain raw vegans look 30 years younger ► https://plus.google.com/+AlexPsi/posts/1p8WJQFXSqG. "In 1994, Vitek observed that plaque fractions of Alzheimer brains contained about 3 times more AGEs, no wonder with the increase of overly oxidized cooked fatty junk food (which has over 100 times more AGEs) we have seen a 89% rise in Alzheimer disease since 2000. Methylglyoxal is able to induce protein glycation leading to the formation of AGEs and is believed to be the most important source of AGEs. "Methylglyoxal is not only capable of increasing the rate of production of β-amyloid β-sheets, oligomers and protofibrils but also of increasing the size of the aggregates". AGEs were colocalized with neuro fibril tangles. Subjects with higher serum levels of Methylglyoxal had a faster rate of cognitive decline. ► free paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3966409/ ► Biomed Res Int. 2014; 2014: 238485.

Oxidation of sugars leads to glyoxal and methylglyoxal, which in turn can lead to carboxymethyllysine and other AGEs. Studies have shown AGEs can also kill insulin producing beta cells. Kilhovd reported ► increased serum AGEs in diabetic persons with ischemic heart disease ◄ compared to patients without. AGEs accumulate in atherosclerotic lesions. AGEs promote the death (https://www.ncbi.nlm.nih.gov/pubmed/16630544) of blood vessel cells called endothelial cells which are key to preventing heart disease. AGEs also prevent the production of nitric oxide NO, a key mechanism for preventing hypertension. AGEs diminish the activity of nitric oxide synthase, blocking the synthesis of nitric oxide by endothelial cells. Similar to pericytes in the retina, whose survival is impaired by AGEs, kidney blood vessel cells called mesangial cells are killed by AGEs.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4384119/ free paper. See also Ann N Y Acad Sci. 2008 Dec;1150:311-5 ► Induction of apoptosis (death) of Beta cells of the pancreas by AGEs, advanced glycation end-productshttps://www.ncbi.nlm.nih.gov/pubmed/19120318

Methylglyoxal, advanced glycation end products and autism: is there a connection? ► Med Hypotheses. 2012 Apr;78(4):548-52. ► https://www.ncbi.nlm.nih.gov/pubmed/22325990.

"Foods of the ►►fat group showed the highest amount of AGE content ◄◄ with a mean of 100 kU/g. High values were also observed for the meat and ►►meat-substitute◄◄ group, 43 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225 degrees C) and frying (177 degrees C) resulted in the highest levels of AGEs, followed by roasting (177 degrees C) and boiling (100 degrees C)."https://www.ncbi.nlm.nih.gov/pubmed/15281050 ► J Am Diet Assoc. 2004 Aug;104(8):1287-91.

Reducing dietary AGEs led to improved insulin sensitivity ► free full paper ► https://link.springer.com/article/10.1007%2Fs00125-016-4053-x. Those with more AGEs can have twice the risk of dying from heart diseasehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC2684987/ ► Aging Clin Exp Res. 2009 Apr;21(2):182-90. The more AGE methyglyoxal in the blood, the faster the cognitive decline according to these 2 free papers from 2011https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3182758/ and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3243767/

Some studies found that exercise can lower blood AGEs, while others found no change, possibly due to the type of exercise, intensity, genetics and other possible confounding variables. This study found no change in AGE via exercise, but rapid change via dietary change. ► full free paper ► http://www.nutritionjrnl.com/article/S0899-9007(14)00442-0/fulltext ► Nutrition. 2015 Mar;31(3):446-51. Another study found a small decrease in AGE with more walking ► free paper available ► https://www.ncbi.nlm.nih.gov/pubmed/19478714. The only study that found a really big change was a tiny 13 people study at https://www.ncbi.nlm.nih.gov/pubmed/1505547 "After short runs the methylglyoxal (one of the AGEs) concentration had decreased to 13% in the untrained men and 30% in the trained men, and after long runs the concentration had decreased to 41% in the untrained and 60% in the trained men". These things show that diet is very important, with or without exercise.

Grilling burgers causes some carcinogenic compounds to form. Vegan or meat burgers are not the best idea without the proper research, as oil, sugar oxidation during cooking can lead to AGEs, oxidized fats or oxidized cholesterol (for meat burgers, that contain cholesterol, oxysterols are oxidized cholesterol), and these compounds are known to cause arterial damage, diabetes, Alzheimer, etc.

Omega 3 in amazingly healthy algal oil in some vegan burger can be oxidized by grilling into toxic compounds that cause heart disease thru arterial plaque. Tuna can lose 100% omega 3 fatty acids EPA and DHA during canning or cooking ► free full paper ► https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550962/ ► J Food Sci Technol. 2010 Mar;47(2):174-81. They are made into atherosclerotic compounds. People eat fish thinking that cooking or frying or canning it will remove bacteria and give them EPA and DHA, but it can also remove most EPA and DHA.

Since lead took over 150 years to ban fully and mercury is not banned even after 1845 American dental surgeons association called for a full ban (Norway and Sweden alone ban mercury nationally in all products), we can guess that this FDA regulation of oxidation by products in cooking is not going to happen any time soon, so longevity will be a pipe dream for most, no matter how many pills they eat, if they ingest all these harmful chemicals produced during cooking. :) People think that we live to be 80 only because that's nature. We used to live 47 on average on 1900 in USA, since many died as infants. Then we got fecal matter moved away from neighborhoods thru water pipes and plumbing and virus spreading became less common, we got to take showers often instead of once a month or year, and we had less infectious disease, so the average lifespan went up a lot, but the maximum healthy lifespan has been almost the same for eons. Only thru more and more science and research and changes in regulations we will be able to extend healthy average lifespan to 120. :) It is the work of decades or perhaps centuries. :) Won't happen in 3 years. :) It's not by accident we die at 80 or 75, we eat so much junk that causes heart disease and cancer, and this stuff is right there in our favorite cooked oily foods, depositing in our blood vessels, causing heart attacks, known strokes, unknown silent strokes, then dementia from white matter silent strokes (hence Alzheimer up a lot as we ate more junk processed ultra oxidized fats from this junk food last 20 years, Alzheimer up 89%). :) The tide of madness from oxidized fats, sugars, etc can be stopped, but only thru a very strong regulation... :), so it may take a very long time. Oils should be used very little and should only be added to foods AFTER COOKING, since they have 200-1000 times more AGEs than bananas and cooked rice. We are under the illusion that we are progressing a lot, but Alzheimer deaths are up 89% since 2000 and for the first time in 20 years in 2015 American life expectancy dropped, since Alzheimer deaths continued to climb and grew more than all other deaths.https://plus.google.com/+AlexPsi/posts/i5g3ShP4ZUv. Since atherosclerotic plaque can form even in the womb, it would be no surprise if 10 year olds who eat a lot of oxidized fats get silent white matter strokes leading to autism via a less common route - inflammation plus silent stroke. Oxidized fats does not mean just oxysterols https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757713/ from the oxidation of animal foods, but oxysterols generated endogenously (inside the body) as a result of an increase in oxidative stress from eating aluminum, mercury from amalgams, AGEs, heat oxidized vegan sugars, heat oxidized vegan unsaturated fat, etc, so inflammation of body and brain swells leading to autism, Alzheimer, etc - oxysterols can cross the blood-brain barrier while cholesterol cannot. 27-hydroxycholesterol is an oxysterol that is found in higher amounts in the Alzheimer brain, and it can get there from the oxidation of internal cholesterol or from the diet ► free paper http://www.jlr.org/content/45/1/186.long ► J Lipid Res. 2004 Jan;45(1):186-93.. These oxysterols generated inside might also form atherosclerotic plaque leading to angina after eating a fatty meal due to increase in blood viscosity after a fatty meal. So, oxidized fats, etc so present in the junk food, may be one of the reasons for the sharp rise in autism and Alzheimer (brain inflammation). Add to that aluminum in foods and mercury in fish and dental amalgam, and it's a perfect recipe for total neurological disaster via inflammation or autism.

"24-OH and 27-OH were not the only two oxysterols increased, the levels of 7α-OH, 7β-OH, β-EPOX and 7K also being increased about two fold in Parkinson's disease brains versus control brains... Biasi and colleagues showed that a mixture of oxysterols stemming from the heating of dietary cholesterol, comprising 7-K, 7α-OH, 7β-OH, α-EPOX and β-EPOX, led differentiated human epithelial colonic cells (CaCo-2 cells) to apoptotic death." Heat dietary cholesterol and get Parkinson brain enriched in oxysterols coming from dietary cholesterol and destroy colon cells too. No wonder, in one study, vegans had 3 times less Alzheimer than animal food eaters, since animal foods alone have cholesterol. "24-OH, 27-OH, 25-OH are very good ligands of LXRs and farnesoid X receptors (FXRs), whose hyperactivation is now recognized as implicated in both diabetes mellitus and non-alcoholic fatty liver disease" Vegans eat no oxysterols, and have 73 times (see below or at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3988204/ ) less chance to die from diabetes than heavy cholesterol eaters (heavy meat eaters). Could this 73 fold difference be because non-vegans get more oxysterols?https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3757713/ ► Redox Biol. 2013; 1(1): 125–130.

The guy who sued FDA at 98 and helped FDA to ban trans-fats, wrote this free paper at 98 ► *Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death ► Am J Cardiovasc Dis. 2013; 3(1): 17–26.,  Fred A Kummerow► http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3584645. He is 102 now, but the thing is we need to ban way more than trans-fats to live longer.

"Toast bread to the lightest color acceptable." says the gov website ►  http://www.niehs.nih.gov/health/topics/agents/acrylamide/index.cfm.  It also says "Cook potato strips, such as french fries, to a golden yellow rather than a golden brown color." for the same reason - it generates carcinogenic acrylamide.

Vegan or meat burgers with some kind of natural or added omega 3 alpha linoleic acid, DHA or EPA or unsaturated fat (vegan or meat based burgers doesn't matter) that is cooked with oxygen (not in a pressure cooker with limited oxygen) at high temp is not the best and healthiest idea. Perhaps, a good idea would be to inspire FDA or other agencies in other countries to require pressure cooking at low temperature and low oxygen of all burgers to protect the heart health of all people. Or require nitrogen cooking, instead of air cooking. Cooking above certain temperatures should be banned except for very few foods that absolutely need it. Frying foods should also be banned as it forms dangerous levels of oxidized fats, sugars, etc that cause heart attacks and strokes and destroy much of the good stuff in fish or whatever is fried, the EPA and DHA. People need to do a lot of chemical testing before and after a burger/food is cooked to assess the chemical structure of the fats and all compounds that form. The more some burger is cooked with a lot of oxygen, the more brownish carcinogenic compounds are formed.

Processed meat and cancerhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2661797/ (full free paper)

Meat and cancerhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2121650/ (full free paper)

That's why all processed foods (burgers, etc) in "fast food industry" should be ideally precooked at low temp and low oxygen under pressure by the manufacturer, frozen and only warmed before serving. :) To ensure minimal toxins, since pressure cooking with no oil added, with limited oxygen, means lower cooking time and less (sometimes 100 times less) production of these toxic AGEs, oxysterols, etc chemicals that increase heart disease, cancer, oxidative stress, brain inflammation, inflammation in general and lead to shorter lives. We discovered lead and we used it in pipes in Roman Empire and for dental fillings in 1800s, but now we know better. We discovered fire cooking with plenty of oxygen and high temperatures, but now we know better that it creates very toxic and lethal compounds (especially when you add oil to it), so like with Lead, we can move away from it. Our understanding always evolves, and so do our choices based on that understanding. We have evolved transportation technology a lot last 10 millennia, but cooking has remained pretty much the same, except for the pressure cooker which leads to less oxidation (due to shorter cooking times too), better nutrient retention, etc. So, naturally, we can change our regulations and maybe even require all industrial manufacturers who use cooking to use gigantic nitrogen pressure cookers, since the air has 78% nitrogen anyway already and it will not create those oxysterols and AGEs, oxidized lips, sugars, etc as much.

VEGANISM

For 100+ reasons I didn't eat meat for 21 years and dairy for 13 years (12% of millennials have already given up meat in America) seehttps://plus.google.com/+AlexPsi/posts/2Z1fCnTHWbh. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.💜😊💜

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