Daily Archives: February 19, 2018

Advanced Glycation End Products in Foods: Insulin Sensitivity

Posted on February 19, 2018 by Robert Barrington

Western food is highly processed. Often it contains high amounts of sugar, salt and fat and these make the foods incredibly palatable. During the processing of foods which can include heating and the addition of chemicals, a number of changes … Continue reading →

Posted in AGE Products, Insulin Resistance | Comments Off on Advanced Glycation End Products in Foods: Insulin Sensitivity