More than half of all Americans are living with at least one chronic condition such as diabetes, high blood pressure, heart disease, or cancer. On this edition of the South Carolina Lede, host Gavin Jackson speaks with the Post and Courier's Tony Bartleme about one of the major factors contributing to those health issues: what we eat, and specifically how we cook that food. Bartleme recently spoke with researchers in South Carolina who continue to find evidence that substances called advanced glycation end products (AGEs), created by high heat cooking, are linked to the chronic disease epidemic in America.
You can read Tony Bartleme's story about AGEs on the Post and Courier's site here.
Then, South Carolina Public Radio's Russ McKinney stops by to quiz Gavin about South Carolina history in this week's Did You Know segment.
Plus, the Lede is back on the trail with a live show in Spartanburg on Thursday, November 14! You can register for free tickets here.
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