Advanced Glycation End Products can be produced from the glycation process and glycotoxins that come from cooked foods.
Advanced Glycation End Products are called AGEs for short and that's exactly what they do to your body - AGEs You!
AGEs have been Implicated in many age related Chronic Diseases.
A Visual Aid
The glycation process is actually what turns your delicious and very expensive Thanksgiving Turkey brown.
Sadly, it's exactly what can happen to the proteins inside of your body.
A Significant Amount of AGEs Come from the Foods We Ingest Every Day!
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.
Glycation Related Diseases
Cataracts & Blindness
Wrinkling & Aging
Type II Diabetes & Cancer
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
A more complete description would be when a sugar molecule binds to a
protein or fatty acid molecule without an enzyme to control the
This sugar molecule will then end up in the wrong place on the protein or fatty acid molecule.
And your body will not be able to metabolize or get rid of it very easily!
And once you've eaten foods loaded with glycotoxins, your body can
still undergo even more glycation with the sugars that are left in your
bloodstream to produce more AGEs or glycotoxins internally.
BTW, fructose (abundant in fruit) and galactose (found in milk) will undergo glycation at about 10 times the rate as glucose - Yikes!
Also, Glycotoxins or AGEs can be produced in your body from cigarette smoking or dehydration (don't overdo drinking coffee, alcohol, or salting your foods).
Foods that Produce Advanced Glycation End Products
Ultra Pasteurized Dairy Foods
High Glycemic Foods
Deep Fried Foods
Pan Fried Foods
When you eat too much sugar or carbohydrate, the glycation process that will occur in your body creates proteins that will be cross linked and barely functional.
And these types of proteins will accumulate all over your body, along with free radicals and inflammation.
How Does Your Body Deal With AGEs?
Your body deals with Advanced Glycation End Products or Glycotoxins very slowly.
The half life of AGEs is about double the life of an average body cell.
This means that damage will last for quite some time, especially to your nerve cells, brain cells, eyes, collagen proteins, and DNA.
Unfortunately, AGEs are highly resistant to the protein renewal that is needed to maintain the healthy tone of body tissues and organs. And your body's ability to remove AGEs through excretion is pretty limited.
About 10 to 30% of the AGEs you eat are absorbed into your body and
about 2/3 of these consumed AGEs will be retained in your body.
only 1/3 of the consumed AGEs will be able to be eliminated in your
Also, these AGEs or Glycotoxins will accumulate in your brain, your
eyes, collagen of your skin, your nervous system, your arteries and in
your vital organs.
How to Protect Yourself from Advanced Glycation End Products
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.
Learn how to make or buy raw nuts that have been soaked and dehydrated instead of
Include more low in sugar fruits like avocado, cucumber, and zucchini in your diet.
And make some guacamole!
You should consider steaming, poaching, stewing, or even using a slow cooker to cook your foods.
These cooking methods will cook foods with a lower amount of heat and create enough moisture during the cooking process to lessen the amounts produced.
As water helps to prevent these sugars from binding to the protein and fat molecules in foods. Also, preparing your foods at temperatures less than 250 Degrees F will minimize the formation of AGEs.
Lowering your intake of fructose and high glycemic foods in combination with reduced AGE consumption will be optimal for the management of