Advanced Glycation End Products: Why Grilled Meat Ages You (And How To Fix It)
The hidden culprit behind stiff arteries, wrinkled skin, and cognitive decline. Learn how to reverse it.
You know that crispy, caramelized crust on a perfectly grilled ribeye? That’s the Maillard reaction. The same chemical process that creates flavor also creates advanced glycation end products. AGEs.
These sugar-protein complexes accumulate in your tissues and accelerate aging at the cellular level. Excessive accumulation can cause arterial stiffness, cognitive decline, skin aging and wrinkles, and kidney damage.
AGEs come from two sources: what you eat and what forms inside your body.
Dietary AGEs form when you cook food at high temperatures. Grilling, roasting, and frying all create AGEs through the Maillard reaction. Your body absorbs these dietary AGEs, adding to your total AGE burden.
Endogenous (made internally) AGEs form inside your body when glucose in your bloodstream attaches to proteins. High blood sugar accelerates this process. Diabetics accumulate AGEs at significantly higher rates than healthy individuals.
Both sources matter. Dietary AGEs contribute approximately 30% of total body AGE accumulation. The remaining 70% forms endogenously. Blood glucose levels drive this internal formation.
Most people know that controlling blood sugar helps with aging and disease. What they don’t know is that specific compounds can actively reverse existing AGE damage and/or block new formation from both diet and blood glucose levels.
This article covers cutting-edge ways to prevent and reverse damage and slow aging. You can control your AGE burden through strategic supplementation, smart cooking methods, and blood sugar management.
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The paid section includes complete glucose control strategies with supplement protocols, novel AGE-breaker compounds and AGE-prevention compounds with dosing recommendations, cooking methods that minimize AGE formation, measurement tools to track your progress, and a complete practical protocol integrating all interventions.
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