Replying to @kostano When glycation occurs, it can lead to the formation of Advanced Glycation End-products (AGEs). Bread and AGEs: Bread, especially white bread and other refined carbohydrate products, can contribute to glycation and AGE formation because they are high in carbohydrates that are quickly converted to sugar in the body. It doesn’t matter what kind of bread(though some breads are better and worse then other breads) You want to focus on protein ..beef and eggs /cheese /milk=every mi
Replying to @kostano When glycation occurs, it can lead to th…
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35K views · 20 reactions | Advanced Glycation End Products (AGEs) are harmful compounds that form when metabolites react with proteins or fats in the body. Over time, AGEs accumulate, contributing to various health issues by accelerating the aging process. This video delves into what AGEs are, how they form, and their impact on our health. Discover how lifestyle factors can increase AGE levels and learn practical tips to minimise your exposure and protect your health. | Sci Ani | Facebook
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AGEs- Advanced Glycation End Products are not just biochemical footnotes. They are molecular landmines. Formed when sugars bind to proteins and fats during high-heat cooking, AGEs embed into your tissues, stiffen your cell membranes, inflame your endothelium, and derail mitochondrial function at the root. They cross-link collagen, accelerate wrinkling, impair insulin signaling, and even hijack your brain’s energy metabolism. In short? They age you from the inside out. And they don’t care if your
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