Khaberni - Longevity experts warn of a dangerous phenomenon occurring within our bodies, known as "Advanced Glycation End-products" or AGEs for short, which is the result of a chemical reaction between sugars and proteins.
Just as a chef browns onions in a pan, new research reveals that the sugars we consume perform a "browning" process on our bodies from the inside (scientifically called the Maillard reaction), leading to premature aging and contributing to numerous health issues, from cognitive decline to heart disease and even an increased risk of cancer.
Researchers explain that sugars create what resemble "chemical handcuffs" that disrupt the function of proteins in the body, inhibit enzymes, and damage DNA. The ultimate result is accelerated aging.
These harmful compounds are formed from almost any type of sugar, whether it is regular table sugar, fructose found in fruits, or glucose.
The foods and beverages that produce these compounds include: table sugar, fruit juices, breakfast cereals, soft drinks, carbohydrates, and processed foods. When consumed in excess, sugars begin to attack the collagen in the skin, leading to the appearance of wrinkles and premature aging from the outside. However, the greater danger lies in the internal damage.
It has been proven that this process affects proteins responsible for the health of joints, muscles, tendons, and cartilage. Most worrisome is that long-term exposure to sugars can lead to softening of brain tissues through damage to the arteries that supply it with oxygen, and some studies have shown that these effects can appear just ten days after starting a diet high in sugar. Excessive sugar has also been linked to an increase in proteins that cause dementia in the brain.
Despite the good reputation that fruit juices have as part of a healthy diet, researchers warn that they are one of the worst sources of these harmful compounds. The fructose in juices is quickly absorbed into the bloodstream and leads to a sharp increase in insulin, which accelerates the internal aging process by up to seven times compared to other sugars.
Whole fruits are safer, as the fiber and nutrients in them slow the absorption of sugar into the bloodstream, and the vitamins and minerals in them largely neutralize the negative effects of these compounds.
Sugars are not the only source of these harmful compounds. Cooking methods that use high heat, such as grilling and roasting, actually begin the formation of these compounds in the food itself before it is even consumed. Grilled and roasted meats are particularly rich in these "pre-formed" compounds.
The good news is that cooking food slowly and at low temperatures with a lot of moisture significantly reduces the formation of these compounds. Soups, stews, and steamed foods are healthy options, and some research suggests that boiled meats contain only a quarter of the amount of these compounds compared to grilled or roasted meats.
While this information may lead many to reconsider their diet, researchers recognize that completely giving up grilled foods might be difficult, and a few extra wrinkles might be an acceptable price to pay for enjoying a grilled chicken every now and then.
