A new study shows that marinating meats in lemon juice and/or vinegar can greatly reduce the production of harmful compounds linked to aging and chronic disease processes.When certain foods (especially meats) are cooked, they release varying levels of a toxic compound called advanced glycation end products (AGEs). These compounds cause cellular inflammation and contribute to accelerated aging. High-heat cooking increases the formation of AGEs.
However, there is also new research suggesting that marinating foods in anacidic, low-pH liquid, such as lemon juice or vinegar, may slow the formation of AGEs significantly. For example, AGE levels in beef were cut in half after marinating for an hour. Research suggests that shorter amounts of marinating time may help reduce AGEs as well.Bottom line:The next time you plan a meal with meat, make sure to marinate with lemon juice or vinegar first.