I have been wanting to take a shot at braising meats, but most recipes ask for the use of red wine, and I am hesitant to add it to my diet, and/or cook with it, because I have read that mixing sugars with proteins creates a large amount of AGES. Are there any studies or articles which discuss this issue even further. The recipes really look flavorful, but I am not sure if they could be potentially unhealthful. Is there anything else I could braise meats with??
asked byrob_4 (1146)
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on February 10, 2011
at 04:58 PM
As far as I know, the polyphenols in wine protect meat during cooking. http://pubs.acs.org/doi/abs/10.1021/jf703700d http://pubs.acs.org/doi/abs/10.1021/jf0616311 http://pubs.acs.org/doi/abs/10.1021/jf801837s?journalCode=jafcau
The role of exogenous AGEs is also generally overstated. It's mostly endogenous AGEs you need to worry about.
As an n=1 anecdote, I digest much better meat that has been cooked in the crock pot with wine+broth vs. just broth.