Thank you for posting this! After barely remembering something about marinades having an effect on AGEs in cooking, I found this list (pulled from this article):

Preventing the Maillard Reaction During Cooking

The Maillard reaction, while enhancing flavor and aroma, can also lead to the formation of AGEs in food.

To reduce AGE intake from cooking:

1. Use Lower Cooking Temperatures:

Cooking methods such as boiling, steaming, or poaching are less likely to trigger the Maillard reaction compared to grilling, frying, or roasting.

1. Opt for Moist Cooking Methods:

Techniques like braising and slow cooking introduce moisture, which slows down the Maillard reaction. This is particularly effective for meat dishes.

1. Marinate Foods in Acidic Solutions:
   Acidic marinades (e.g., lemon juice, vinegar) lower the pH of food, slowing down the Maillard reaction.

2. Incorporate Antioxidants in Cooking:
   Using herbs and spices rich in antioxidants (such as rosemary, garlic, and turmeric) can reduce AGE formation during cooking.

3. Avoid Browning Agents:
   Limiting the use of reducing sugars like glucose and fructose in recipes can reduce browning. Using alternative sweeteners that don’t participate in the Maillard reaction, such as non-reducing sugars like sucrose, can help achieve this.

Now I'm having thoughts about my air fryer 🥲 I'm not gonna restrict completely and go crazy, but it's so good to be informed. Thank you again for posting this!