Helen Vlassar is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. Sandra Woodruff has a master's of science in food and nutrition from Florida State University. Gary E. Striker, a Professor of Medicine and Geriatrics at Mount Sinai School of Medicine in New York City, has conducted research focusing on kidney disease and its complications.
"[The authors'] overall message is inspiring: take a proactive
approach to reducing the risk of getting degenerative diseases.
They assure readers: 'You have it within your power to take control
of what you and your loved ones consume.' "--Karen Springen
"Booklist"
"Dr. Vlassara is a verbal encyclopedia of information about
AGEs."-- "David Snow, host of longtime acclaimed DOCTOR HEALTH
radio show"
"Helen Vlassara, MD [along with co-authors Sandra Woodruff, MS, RD,
and Gary E. Striker, MD] has written an excellent book on this
subject. I urge everybody to buy her book, Dr. Vlassara's AGE-less
Diet . . . Dr. Vlassara has written over a hundred scientific
papers on this topic, and has been one of world's leading
researchers in this field for the past thirty-five years. The first
three chapters of the book have an excellent scientific discussion.
She cites about 100 references, which I have reviewed, and they
provide excellent documentation of all [the book's] statements . .
. Dr. Vlassara's AGE-less Diet requires no pills, no drugs, no
extra money, no caloric restriction. Just the information required
to avoid toxins."-- "Alan S. Green, MD"
"Helen Vlassara, MD, has spent years studying another type of
age--as an acronym for advanced glycation end products . . . In
[Dr. Vlassara's AGE-Less Diet], Vlassara--along with nutrition
expert Sandra Woodruff, RD, and geriatrics researcher Gary Striker,
MD--explains why AGEs are so harmful and how you can modify your
diet to reduce your AGE intake . . . [t]he idea is to eat foods
that are lower in AGEs to start with--and to use moist-heat cooking
methods, such as poaching, steaming, stewing and braising, along
with acid-based marinades and dressings (acids reduce AGE
formation). The book provides recipes to help the reader get
started."--Lisa James "Energy Times Magazine (online edition)"
"Physician Vlassara (The AGE-Less Way), physician Striker, and
nutritionist Woodruff zero in on advanced glycation end products
(aptly shortened to AGEs), offering readers a lucid explanation of
how these chemical compounds damage and age the body . . . Based on
a wealth of scientific evidence, the authors' "game-changing"
discoveries come across as sensible solutions for those amenable to
some uncomplicated culinary modifications."-- "Publishers Weekly"
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