Glycation is considered one of the primary causes of aging. It is the process where a sugar molecule attaches itself to one of your amino acids that form the protiens, that in turn form part of you. That protien could be in your skin, arteries, internal organs, enzymes or blood. The product formed formed by this bonding is called AGE (Advanced Glycation End-Product). AGE’s form bonds between the proteins of the body – a process known as cross-linking. The type of cross-linking generated by glycation is random, causing the connective tissue to become rigid.
Glycation in the arterial walls causes stiffness , in the lens of the eye, cataracts, in the skin, wrinkes. Elsewhere, tissues of vital organs become bogged down and unable to function properly.
Understanding how to prevent the excess formation of AGE’s is critical to slowing down the aging process and reducing the risk of degenerative diseases. Fortunately, a proporation of the glycation process is under our control by avoiding certain foods. These include sugars and simple carbohydrates that quickly convert to sugars when eaten.
Although some fruits and vegetables contain the sugar fructose which is also implicated in glycation, it appears that other naturally occuring substances in fruits and vegeatables actively inhibit the process. Avoid the high-fructose corn syrup that is present in many packaged goods and sweetened beverages.
Also to be avoided are foods cooked at a high temperature such as those cooked on barbecues, grills, or toasters. Eating raw foods, or those that are as close to its natural state as possible will reduce glycation and associated aging. Also, Carnosine is a prowerful anti-oxidant made up from amino acids that slows down glycation. It is naturally present in the body but diminshes with age. Good dietary sources are beef, pork, chicken and fish (not cooked at a high temperature).
Follow these rules to a healthy mind, body and spirit!
