How Inflammation Drives Disease and What You Can Do to Detox Naturally | Dr. Ann Hester

In this powerful conversation, David DeHaas breaks down how grilling, charring, frying, and roasting foods create AGEs (Advanced Glycation End Products) through the Maillard reaction — contributing to metabolic dysfunction and brain decline.

Even grass-fed meat, organic potatoes, and “healthy” foods can become harmful when cooked too hot.

Key takeaways:
• Avoid high-heat cooking (grilling, charring, deep frying)
• Use lower temperatures and slow cook when possible
• Marinate with lemon or vinegar to reduce AGEs
• Add cinnamon daily to help decrease AGE formation
• Choose better fats like avocado oil
• Soak potatoes before cooking
• Air fry instead of deep fry

Small kitchen changes can protect your brain and metabolic health long term.

DM “BRAIN” to learn more or to schedule a consultation.

Living Waters Wellness Center
David DeHaas
855 S Curtis Rd Boise, ID 83705
Office: (208) 378-9911
www.livingwaterscleanse.com

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