In a previous post, The MEANS to an End Lifestyle ™Approach to Anti-Aging, these five factors are revealed as critical in the anti-aging process:
Mindset | Exercise | Avoidance | Nutrition | Supplementation
Of these, Nutrition and Exercise are the two within your greatest control. The next few posts focus on the importance of nutrition and your diet.
Three of the greatest contributors to the aging process are: inflammation, oxidation, and advanced glycation end-products (AGEs). All can be controlled by eating the right foods and avoiding those foods that bring on these three conditions.
Advanced Glycation End-Products (AGEs)
“Glycation is the result of typically covalent bonding of a protein or lipid molecule with a sugar molecule, such as fructose or glucose, without the controlling action of an enzyme.”
Sugar constantly bombards the cells of your body, attaching to proteins and fats. All is well and good if enzymes control this process. If enzymes are not present, glycation occurs and AGEs are the end result.
AGEs are formed in two ways: endogenously (inside the body) or exogenously (from your diet).
Endogenous AGEs are formed from the carbs sugars you consume. Excess sugars cause glycation which result in AGEs. Fructose, fruit sugar, is particularly susceptible to glycation… the reason why high fructose corn syrup causes so much havoc in your body.
Exogenous AGEs are caused by the preparation of food and additives put in it. Foods cooked at high temperatures and without water (fried rather than steamed, for instance) cause AGEs. Browned and crispy foods are loaded with AGEs… French fries, chips, bacon, turkey skin, bagels. Processed foods usually contain high amounts of AGEs, boosted by flavour enhancers and colorants.
To look at how AGEs get into your body and do their resultant damage, there is no question controlling what you put into your mouth is critical to your long-term health and to anti-aging.
Tomorrow we’ll look at the particular effects AGEs have on your body.