You can’t help but notice those minor wrinkles and drooping skin when you look in the mirror. Skin aging is primarily brought on by a process known as glycation.
Glycation: What does it mean? Experts concur that glycation is a factor in the aging process, but they also point out that it is not always associated with deep wrinkles and sagging skin. As a result, many people can age with hardly perceptible wrinkles. Their expertise works its magic… The chemical process through which sugar binds to proteins in the body is known as glycation.
Another characteristic of glycation is the amount of proteins and sugar that are produced naturally by the body. Experts refer to it as AGES, or Advanced Glycation End Products.
According to the most recent research, the body’s circulation of glucose can also be held accountable for those wrinkles, suggesting that the sun is not the only factor contributing to skin aging. Although sugar, also known as glucose, is essential as the fuel our bodies require to carry out their essential processes, too much of it can have some terrible side effects over time.
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The finest lesson you can learn about chronic glucose exposure is that people with diabetes who do not monitor their blood sugar levels frequently struggle with a variety of age-related health issues.
Glycation is also sometimes referred to as “Browning Reaction” or the caramelization of biological tissue. Fried chicken and roast potatoes are also great examples of what occurs in your body, albeit more slowly. You also have sugar and proteins that cause this chemical reaction, just as these foods.
AGES refers to a variety of health conditions, such as heart disease, kidney failure, and cataracts, in addition to your outward appearance. The potential of glycation to alter the structure and functionality of biological tissues is what causes the most harm.
For instance, glycation brought on by too much sugar can stiffen and harden arteries just by the body’s circulation of too much sugar.
For optimum health, a flexible cardiovascular system is essential. Because of the fixed structure of protein and lipid molecules, even a slight alteration in that structure, such as glycation, can cause these molecules to behave abnormally.
What causes AGES?
— Excess sugar (in all forms)
— Excess carbohydrate intake – all forms
— Cooking on high temperature, including frying, baking, roasting, grilling, etc., meaning all those crispy potatoes, meat chunks…
— Insufficient intake of veggies, nuts, seeds, fruits rich in antioxidants that protect tissues
— Insufficient intake of supplements important for the prevention of oxidized cells and glycation
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