@drmichelledavenport: Is broth the key to slow aging? It’s no secret that the longest living people in the world share a love of water-based cooking. A good broth is at the heart of so many traditional cuisines - but it’s also a science-proven way to minimize wrinkles and lower your risk of most chronic diseases. (👆🏼If you’re interested in learning more about this, I have tons more on this page about the science of advanced glycation end products and aging.) I grew up eating a Vietnamese version of this fish poached in tomatoes and dill (Canh cá cà chua thì là) and you can also find it in Greece, Italy, Eastern Europe and North Africa, each with its own twist. I can’t express how mouth-watering this broth is. It’s like every possible tastebud explodes with this herby, garlicky tomato combo. Ingredients ½ lb halibut filet, cleaned 1 Tbsp avocado oil 1 leek, white part only, sliced thin 3 garlic cloves, minced 1 bunch of dill, tops roughly chopped 3 tomatoes, quartered 1 cup broth (any type of broth works here, I used a chicken broth) 1 small cube of butter, less than 1 Tbsp 1 Tbsp fish sauce 1 Tbsp lemon juice (I used Meyer lemon) Salt and pepper Directions: 1. Sauté leeks, garlic and tomatoes in avocado oil 2. Add lemon juice, fish sauce, butter 3. Poach halibut in it for 3 min at a gentle simmer and then turn off heat and let it sit for 10 minutes until the filet is cooked through 4. Serve with rice and greens of your choice, or crusty bread! xo Dr. Michelle Citations: Wang L et al. The effects of advanced glycation end-products on skin and potential anti-glycation strategies. Exp Dermatol. 2024 PMID: 38563644. Gutierrez-Mariscal FM et al. Modulation of circulating levels of advanced glycation end products and its impact on intima-media thickness of both common carotid arteries: CORDIOPREV randomised controlled trial. Cardiovasc Diabetol. 2024 PMID: 39402581; PMCID: PMC11475769. . . . . . . . . #longevitydiet #antiagingdiet #waterbasedcooking #advancedglycationendproducts

drmichelledavenport

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Saturday 07 June 2025 14:54:39 GMT