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	<title>Al Sears, MD Natural Health Newsletter &#187; glycation</title>
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	<link>http://www.alsearsmd.com</link>
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		<title>Taking Vitamins and Still Feeling Sick?</title>
		<link>http://www.alsearsmd.com/glycation/</link>
		<comments>http://www.alsearsmd.com/glycation/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 15:07:28 +0000</pubDate>
		<dc:creator>Dr. Al Sears</dc:creator>
				<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[CoQ10]]></category>
		<category><![CDATA[digestive enzymes]]></category>
		<category><![CDATA[glycation]]></category>
		<category><![CDATA[glycotoxins]]></category>
		<category><![CDATA[inflammation]]></category>
		<category><![CDATA[protein]]></category>

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		<description><![CDATA[Ever go to a restaurant where they refuse to cook your steak medium rare?

The warning that your meat is not safe unless you cook it until it’s dry and brown is bad advice. It’s not justified by the facts and cooking your food that way can cause arthritis, cancer, diabetes, and heart disease.

This indiscriminate overcooking of food is a bad idea. It denatures protein, breaks down vitamins and removes nutrients. Now I’ve uncovered an even more serious concern. Many cooking techniques that achieve a high temperature trigger a chemical change called glycation that mimics aging. New studies have linked eating these foods to premature aging and a host of chronic diseases.]]></description>
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		<item>
		<title>The Hidden Dangers of Cooking</title>
		<link>http://www.alsearsmd.com/the-hidden-dangers-of-cooking/</link>
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		<pubDate>Wed, 25 Mar 2009 00:00:00 +0000</pubDate>
		<dc:creator>Dr. Al Sears</dc:creator>
				<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[AGEs]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[glycation]]></category>
		<category><![CDATA[sugar]]></category>

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		<description><![CDATA[Dear Member, Before you cook that chicken breast to a perfect golden brown or caramelize those onions to add to your favorite dish, you may want to heed the latest research. Browning your food – the cooking term is “caramelizing” – occurs when sugar molecules attach to protein. Though your taste buds are enjoying the [...]]]></description>
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