Lee, N., Kim, S
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)
Here's a guide on what to incorporate and what to avoid to ensure a smooth transition
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Ferroptosis can be triggered by GSH depletion, which can be achieved by inhibiting GSH biosynthesis (e.g., buthionine sulfoximine (BSO) inhibits -glutamylcysteine synthetas (-GCS)) or blocking the uptake of cysteine from the extracellular environment (e.g., erastin inhibits the Xc system) [126, 127]