This document provides an overview of nutrition topics discussed from 2007 to 2015, including links to related articles. It introduces advanced glycation end products (AGEs) and provides six tips to reduce AGEs in cooking, such as limiting cooking time and temperature. The tips suggest using oils high in monounsaturated fatty acids or polyunsaturated fatty acids like olive oil to prevent the formation and accumulation of AGEs in the body.

1. 2015.10.27

5. 營養共筆的軌跡
2007 年 2012 年 2013 年2011 年 2014 年
2015 年

8. http://stuffpoint.com/evolution/image/319515/evolution-of-humans-wallpaper/

9. 20 ~1 21

10. 2014

11. http://www.institutefornaturalhealing.com/2014/06/the-shocking-truth-behind-that-diet-soda-study/

12. http://phys.org/news/2014-12-lightweight-skeletons-modern-humans.html

13. 2011
6
“ ”
1137387
Warensjö, Eva et al. “Dietary calcium intake and risk of fracture and osteoporosis: prospective longitudinal cohort study." BMJ 342 (2011)

16. http://bossfight.co/

17. http://www.huffingtonpost.com/rachael-clarke/to-the-woman-who-apologized-to-me-at-the-supermarket_b_4814626.html

21. AGEs
Advanced Glycation End products

22. AGEs1
AGEs2
AGEs

23. AGEs

24. AGEs

25. &
AGEs

26. 1

27. AGEs
tips!
1. 10
2.
3.
4.
5.
6.

28. 2
50 C
50 C 1-3
AGEs

29. 3
AGEs

30. 4

31. Recipe

32. 5
AGEs

33. 6

34. 1
50 C2
3
4
6
AGEs5

35. Oil

36. 60

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n-9 n-6 n-3

40. n-6 n-3
α-
EPA
DHA
EPA
...

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