Which foods and cooking methods to choose and avoid given the role advanced glycation end-products (glycotoxins) may play in Polycystic Ovary Syndrome.
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I touched peripherally on Marjoram for Polycystic Ovary Syndrome (PCOS) (http://nutritionfacts.org/video/marjoram-for-polycystic-ovary-syndrome-PCOS) and spearmint tea for PCOS in my video Enhancing Athletic Performance with Peppermint (http://nutritionfacts.org/video/enhancing-athletic-performance-with-peppermint/) , but this is really my first deep dive. Sorry it took me so long! I dealt with another sorely under-recognized gynecological issue recently in How to Treat Endometriosis with Seaweed (http://nutritionfacts.org/video/how-to-treat-endometriosis-with-seaweed) with more to come.
Because of AGEs I no longer toast my nuts or buy roasted nut butters. Such a bummer because they taste so much better, but as Dr. McDougall likes to say, nothing tastes as good as healthy feels. For more on why it’s important to minimize our exposure to these toxic compounds, see:
• Glycotoxins (http://nutritionfacts.org/video/glycotoxins/)
• Avoiding a Sugary Grave (http://nutritionfacts.org/video/avoiding-a-sugary-grave/)
• Reducing Glycotoxin Intake to Prevent Alzheimer’s (http://nutritionfacts.org/video/reducing-glycotoxin-intake-to-prevent-alzheimers/)
• Why is Meat a Risk Factor for Diabetes? (http://nutritionfacts.org/video/why-is-meat-a-risk-factor-for-diabetes/)
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-Michael Greger, MD FACLM
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