Dear Mark: Ketosis and Methylglyoxal, Microwaving Vegetables, the Role of Salt in Cooking, and More Veggie Ideas
For today’s edition of Dear Mark , I’m answering three questions. First, what’s the deal with the relationship between ketosis and methylglyoxal? Second, why did I recommend using the microwave to cook vegetables in the post from last week? Third, why do chefs use so much salt in their cooking? After all the questions, I throw in a couple more vegetable cooking tips I missed last week . Let’s go: Hey Mark, http://ift.tt/2wwueio Did you see this study? Ketosis unlocks a “new” antioxidant system. Pretty cool stuff, just thought I’d pass it along. Noel Thanks, Noel. That was totally new to me. I knew that ketogenic diets had antioxidant effects, but I didn’t know the ketone bodies themselves were directly involved in detoxification of otherwise toxic compounds. Very cool. I agree. What’s going on? Methylglyoxal is one of the most reactive agents our bodies encounter. Many of the basic diseases of civilization, like diabetes , hypertension , and heart disease , feature elevat