There's a lot of research to support that water-based cooking is one of the best ways to cook if you're wanting to promote healthy aging.

It lowers something called advanced glycation end products, aging compounds that age us from the inside out, and they form mostly in dry, high heat.

Across the board, cooking with water inhibits the formation of these compounds.

The thing that I love about this research is that I feel like it empowers everyone.

I hope that you have access to clean water.

And if you do, that's pretty much all you need in order to cook this weight.

Dr. Davenport, welcome.

Hello. So happy to be here. Oh, so, welcome. Hello.

So happy to be here.

Oh, so excited for this conversation.

I have to say that when I found out I was interviewing you, of course, I went on your Instagram to check out your page.

And it's, I was like, why am I not steaming my food for every meal?

So I cannot wait to dig into it.

But it's so inspirational.

It's so beautiful. And I wanted to start. You reference your mom and your grandma so much.

I'd love to know how they've influenced your journey and you have this epic career, academic

history and nutrition science. I'd love to know kind of how that all came together for you.

So I get this question a lot. Like how did you arrive at water-based cooking? Like what inspired you?

And to be honest, it's hard to pinpoint a time period in my life because, I mean, it's been my entire

life. You know, I grew up in a family where water-based cooking and broth was life. Like every

meal centered around a broth. And just

yesterday, we were celebrating Lunar New Year at my mom's side of the family. And there were so many

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