Growing up in Queensland, steak was always on the menu. A good steak and salad dinner was on offer at least once a week and while the men and boys of the house ate it rare, the ladies had it well done. That was just how it went, and while it felt like a good option at the time, science believes otherwise.
According to research published by the Icahn School of Medicine at Mount Sinai in the US, a diet high in glycotoxins (found in well-done meat) can actually speed up the ageing process.
The sudy initially found that mice raised on a diet high in glycotoxins “were more likely to develop dementia-like cognitive and movements as they aged than mice fed a low gylcotoxin diet.” In addition to this, they displayed the same protein in their brain that is found in people with Alzheimer’s disease.
When the research team carried out the same test on 93 adults over 9 months, the results were very similar. They found that participants who ate more cooked meat had higher levels of gylcotoxins in their blood over the course of the study than those who ate their meat a little rarer.
Researcher Michael Woodward, from Dementia News said that while this study isn’t large enough to change dietary recommendations it does reinforce precious research. He said, “This study further adds to a growing body of evidence that suggests what you eat – for example highly fatty, fried and processed foods can be linked to diseases such as dementia, diabetes and cardiovascular disease,”
So when steak is on the menu, take it off the BBQ or pan a minute or two earlier than usual – it could give you a year back!
Tell us, how often do you eat steak and how do you have it?