Glycotoxins in Over-Cooked Food May Increase Susceptibility to Dementia

Glycotoxins in Over-Cooked Food May Increase Susceptibility to Dementia
A new study led by a team of researchers at the Icahn School of Medicine at Mount Sinai Hospital in New York recently revealed that compounds called glycotoxins found in over-cooked foods may increase the risk for age-related dementia, with Alzheimer’s disease the most common type of dementia. The study is entitled “Oral glycotoxins are a modifiable cause

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