What if aging isn't just about time, but about chemistry? Advanced Glycation End Products (AGEs) form when proteins are exposed to sugar and fat during cooking, and they contribute directly to aging. The scale of exposure is dramatic: Grilled chicken produces 250 times more AGEs than boiled potatoes. Research shows removing meat from your diet can slash AGE levels by 55%, with dairy removal adding another 26% reduction. Aging gracefully might be more about your grocery list than your genetics. #
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AGEs- Advanced Glycation End Products are not just biochemical footnotes. They are molecular landmines. Formed when sugars bind to proteins and fats during high-heat cooking, AGEs embed into your tissues, stiffen your cell membranes, inflame your endothelium, and derail mitochondrial function at the root. They cross-link collagen, accelerate wrinkling, impair insulin signaling, and even hijack your brain’s energy metabolism. In short? They age you from the inside out. And they don’t care if your
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Replying to @kostano When glycation occurs, it can lead to the formation of Advanced Glycation End-products (AGEs). Bread and AGEs: Bread, especially white bread and other refined carbohydrate products, can contribute to glycation and AGE formation because they are high in carbohydrates that are quickly converted to sugar in the body. It doesn’t matter what kind of bread(though some breads are better and worse then other breads) You want to focus on protein ..beef and eggs /cheese /milk=every mi
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Replying to @Rosi When glycation occurs, it can lead to the formation of Advanced Glycation End-products (AGEs). Bread and AGEs: Bread, especially white bread and other refined carbohydrate products, can contribute to glycation and AGE formation because they are high in carbohydrates that are quickly converted to sugar in the body. Getting rid of bread =getting rid of glycation and bloating …. Go to jacobslink.com for the Health Bible and salt /meal guide and goats milk . | Jaccobsrregenerration
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