Whatever you put in your pan for dinner tonight, make sure you add a few squeezes of this: lemon juice.
A new study shows that marinating meats in lemon juice — or vinegar — can help greatly reduce the production of harmful compounds linked to aging and chronic disease.
Cooking Compounds
All foods — but especially ones derived from animals — contain varying levels of compounds called advanced glycation end products (AGEs). These compounds are known to cause inflammation and may open the door to faster aging. Cooking — especially high-heat methods — increases formation of AGEs. But now new research suggests that marinating foods in an acidic, low-pH liquid — like lemon juice or vinegar — may help slow that formation down significantly. AGEs in beef were cut in half after marinating for an hour — but shorter amounts of time may help, too. (Find out what spice may help prevent the production of HCA, another harmful cooking compound.)
How AGEs Age
Meats and full-fat cheeses contain the most AGEs, followed by pork, fish, and eggs — although even fruit, vegetables, and whole grains may contain small amounts. Marinating your food is one way to minimize AGEs. Another option: Cook over low, moist heat. Boiling, poaching, steaming, and stewing are all great choices. 
