An easy-to-follow book with nothing extraordinary (in a good way I suppose because it comes across sensible and doable) as opposed to fad-like.
The book did remind me that I did not have a good and consistent face/neck-cleansing routine and it, along with a bunch of other nutrition books I've read recently, has also prompted me to eat a more varied diet. Things that might be relatively calorific but actually have quite a lot of goodness like avocados, beans and nuts.
"Cooking meat, poultry and fish at very high heat (frying, grilling and broiling) creates heterocyclic amines (HCAs), which are known to promote cancer."
The author then goes on to talk about AGEs (advanced glycation end products) that speed up the aging process. "When AGEs hit a critical mass they can cause inflammation, clogged arteries, cataracts, wrinkles and sagging skin, and kidney and nervous system damage." "...foods of animal origin such as meat, poultry, fish and cheese are highest (in AGEs), particularly when they're cooked at high heat. AGE levels rise when foods are cooked and the higher the cooking temperature, the more AGEs produced."
High heat is my predominant method of cooking as I like the effect of the Mailliard reaction, food taste so much better with a nice caramelised crust. I should probably investigate the above claim further to see there is significant evidence supporting it. (I hope not!)