The 6 P’s of Anti-Aging Nutrition – Cooking

Part 3: PREPARE – Kitchen Chemistry for Cell Longevity

What you do to your food before it hits your fork matters just as much as what it is.

Actionable Tips:

• Cook Low and Slow – Avoid high-heat cooking to reduce AGE compounds.
• Batch Cook Soups & Stews – Your freezer is your anti-aging ally.
• Use Herbs and Spices Generously – Turmeric, rosemary, ginger = natural cell therapy.

AGE Compounds [Definition]

Advanced Glycation End-products (AGEs) are sneaky compounds that build up when food is cooked at high temperatures—think grilling, frying, broiling, or roasting. They can speed up aging (wrinkles, anyone?) and fan the flames of chronic disease. Want to keep things smooth inside and out? Stick to gentler methods like boiling, steaming, or poaching—your cells (and your skin) will thank you.

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Peak Health. Peak Performance. Peak A Boomer!