I've been cooking pieces of pastured pork fat in a slow cooker under low (though the temperature of the fat gets up to 260 degrees F) yielding wonderful, golden, crunchy cracklings and lard. These cracklings, I read, should be loaded with detrimental AGEs but why? Is there a definitive line on differences between AGEs from fat like this and AGEs from sugar consumption or will the aging effects in the body be the same? Thanks.
asked byRichard_N (1290)
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on March 08, 2012
at 11:45 PM
Ray Peat argues in one of his article that AGEs from PUFA (which your pork contains) is considerably worse than from sugar.
on April 18, 2011
at 07:56 PM
processed pork has a ton of glutens in it often.....hidden risk so read labeling. Pastured pork I have had no issues with at all. The AGE's in pork are more related to how its cooked. I prefer slow cooking in a crock pot or sous vide.