Too much meat increases the risk of dementia

During cooking, the proteins in meat become chemically linked by sugars to form glycotoxins, a class of molecules which generates significant oxidative stress. According to a recently published study in the prestigious journal PNAS, elevated consumption of these glycotoxins accelerates the loss of cerebral function during aging. Download this column.

28-Apr-2014 |

Share this content!

Recent Articles

Column Archives

Column Keywords