The Glycation Process
AGEs are the end-products of the glycation process. Glycation can be described as the binding of a glucose molecule to a protein molecule resulting in the formation of damaged protein structures.
A more complete description would be when a sugar molecule binds to a protein or fatty acid molecule without an enzyme to control the binding.
A significant amount of AGEs come from the foods we ingest everyday!
Cooking your foods using high heat and without any water or other liquid - will cause sugars to bind non-enzymatically with proteins or fats to form AGEs or Glycotoxins. The more technical term for AGEs is "Glycotoxins" since they are toxic to the human body.
Foods high in protein and fat (like animal foods) and foods high in sugar that are cooked, heated, or processed at a high temperature like in ultra pasteurized foods - will be loaded with Glycotoxins or AGEs.
Eating rare or medium-rare meats will contain fewer AGEs than eating well-done meats.
Also, eating raw meat dishes like steak tartare or raw seafood like sushi will help you to avoid glycotoxins.
Switching to raw dairy products will also cut down on AGEs because this milk has never been cooked.
Eat your eggs raw like Rocky or me to reduce AGEs. Also try sunny side up, soft boiled, or poached eggs.
Include more low in sugar fruits like avocado, cucumber, and zucchini in your diet. And make some guacamole!
Learn how to make or buy raw nuts that have been soaked and dehydrated instead of roasted.