Water-Based Cooking: The Simple Secret to Longevity and Reduced Aging Markers

New research suggests that traditional water-based cooking methods, such as boiling and simmering, may hold a key to slowing the aging process. Dr. Michelle Davenport, a PhD in Nutrition and Registered Dietitian, recently highlighted a study published in Cell Reports Medicine (Wellens et al., 2025) which found that just two weeks of water-based cooking could reduce circulating Advanced Glycation End Products (AGEs) by approximately 50% and increase 4E-BP1, a protein associated with longevity. AGEs are compounds that contribute to various age-related diseases affecting the heart, brain, kidneys, and skin. For decades, pharmaceutical efforts to lower AGEs have largely failed. Dr. Davenport noted the surprising effectiveness of this simple dietary change, humorously remarking, 'I find it kind of hilarious (and comforting) that the thing that does work is... grandma’s soup.' The study also reported improved LDL and cholesterol profiles, and lower inflammation, all without changes in calorie intake or macronutrient composition. This suggests that the cooking method itself, rather than the ingredients, plays a significant role. Dr. Davenport demonstrated the versatility of water-based cooking beyond just soups, showcasing a recipe for Goji & Shiitake Braised Chicken Thighs, emphasizing its potential for a healthier lifestyle.

Good Housekeeping

This Viral Cooking Method Is All About Getting Back to Basics

And chances are, you're already cooking this way.