SuperHealth Challenge Tip!

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Posted on 19th January 2012 by admin in Super Health

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There are two primary sources for AGEs (Advanced Glycation End products). The first source is the food we eat. The browning of food is a cooking technique that helps to give desirable flavor to food. It is achieved by heating or cooking sugars with proteins in the absence of water, and in this process AGEs are formed. Since grains, vegetables, fruits, and meat all have proteins, this browning effect is an indication of AGEs. It is estimated that 30 percent of food-borne AGEs are absorbed when ingested.

The second source for AGEs happens inside your body through normal metabolism and aging. Carbohydrates, either simple or complex, are absorbed by your body to affect your blood sugar levels. Most of your blood sugar goes to providing the energy your body needs to properly function. However, a small proportion of your blood sugar binds to proteins in your blood and creates AGEs, which can lead to many types of dysfunction, including autoimmunity.

Because of chronically elevated blood sugar levels, diabetics have consistently faced the added challenge of AGEs. Unfortunately, this problem has also become a significant issue for the general population. During the past 30 years, sugar consumption has increased dramatically. Simple sugars such as fructose and galactose undergo glycation at about 10 times a higher rate than glucose. Most sweeteners today are approximately 50 percent fructose or a fructose derivative.
Add to this the complication of inflammation. Inflammation increases with weight gain, and weight gain promotes inflammation. Sugar is the greatest inflammatory substance in our diet, but trans fats are not far behind. Trans fats promote inflammation by blocking the receptors that normally switch your metabolism on and off. The result is a vicious cycle of metabolic lethargy and increased insulin resistance. Medical evidence suggests that obesity-related insulin resistance may be due, in part, to chronic inflammation. The C-reactive protein (hs-CRP) blood test is the best method for measuring the body’s general level of inflammation. It does not, however, identify the cause of inflammation.

Inhibiting the formation of AGEs and associated molecules is thus an essential part of any anti-aging protocol. According to a paper on how AGEs affect aging, “Inhibition of AGE/ALE formation is a reasonable target for life-span extension for several reasons. First, if damage to protein reflects damage to DNA, then inhibition of AGE/ALE formation…should limit damage and mutation in DNA, leading to an increase in maximum life span. Second, accumulation of AGE/ALEs in proteins is associated with a number of age-related, chronic diseases…inhibition of AGE/ALE formation might delay the progression pathology in these diseases, thereby improving the quality of life in old age…. A third consideration is that inhibition of AGE/ALE formation might also limit secondary oxidative damage to biomolecules.”

KC Craichy
Author
The Super Health Diet


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