What's happening to our food as it goes from the field to the grocery store? What's contaminating it, robbing it of nutritional value, and causing it to flood our bodies with toxins (Buck 2003)? Quite a lot, actually-and it may be worse than you think.
A substance called Aminoguanidine is a "new" anti-aging therapy in use in Europe, and it may be able to prevent some of the signs of aging.
Proteins make up the human body, but if proteins become cross-linked, they accelerate the aging process. Cross-linking is a process whereby proteins become damaged by a reaction involving glucose and oxygen. Everyone is familiar with cross-linking, because it causes food to turn yellow and become tough, like when an apple is cut in half.
What could be better on a warm
summer night than a slice of pound cake with fresh strawberries, nectarines, red raspberries or blueberries. Then add a touch of light whipped cream, and enjoy a guilt-free dessert. More
BAKED SALMON STEAKS AND CREAM SAUCE
4 six-ounce salmon steaks about 1 inch thick 1 Cup dry white Vermouth
1/2 cup clam nectar
2 Tbsp minced shallots
Some nonfat foods are great fakes, says our very picky tester.
By Nancy Rommelmann
If imitation is the sincerest form of flattery, then fat - - our most beloved and emulated food - should feel proud indeed. (You never hear of anyone replicating lima beans, do you?) Still, fat has done us wrong, padding our hips and clogging our arteries.
