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Food preparation methods that utilize high heat, such as frying, grilling, and broiling, lead to the formation of more AGEs, while cooking at lower temperatures, shorter cooking times, steaming, boiling, and the use of acids like lemon juice or vinegar in cooking minimize AGE formation (Uribarri 2010)

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Research indicates that the elevation of endogenous GH may assist with the maintenance of healthy visceral adipose tissue levels in research models by activating hormone-sensitive lipase (HSL) and promoting lipid mobilization

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doi:10.1016/0014-5793(88)80509-x Maquart FX, Bellon G, Chaqour B, et al