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anti aging guide? GTFIH

Apr 29, 2019

[font=-apple-system, BlinkMacSystemFont,]You might not realize it, but if you’ve ever appreciated that perfectly crispy layer of skin on a freshly roasted chicken, or admired the pattern of grill marks on your hamburger, you’ve enjoyed the results of the Maillard reaction. Discovered by French chemist Louis-Camille Maillard in 1912, this process is the reason why food browns when you cook it. Naturally occurring sugars and proteins in the food react together, producing that mouthwatering golden-brown color on everything from coffee beans to Thanksgiving turkey.[/font]
[font=-apple-system, BlinkMacSystemFont,][img=796x0]https://paleoleap.com/wp-content/uploads/2013/03/grilled-chicken.jpg[/img][/font][/SIZE]
[font=-apple-system, BlinkMacSystemFont,]As delicious as this is on a steak, it’s much less desirable when it’s happening inside your body. Internally, chemical processes that start with the Maillard reaction can destroy the normal structure of proteins – and since protein performs so many important functions in the body, this is bad news. A similar series of reactions can do the same thing to fats, especially fragile PUFAs that are easily broken apart. Eventually, these series of reactions end up creating a group of harmful compounds called Advanced Glycation End products (AGEs).[/font]
[font=-apple-system, BlinkMacSystemFont,]AGEs are strongly connected to all kinds of age-related and degenerative disorders. To some extent, the accumulation of AGEs in the body seems to be a normal function of aging – they’re associated with chronic diseases like Alzheimer’s disease as well as the general decline in health associated with old age. But AGEs are also strongly associated with diabetes, especially the complications of diabetes, like vision problems, kidney failure, and cardiovascular symptoms. This gives us a clue that not all AGE-related degeneration is natural, and that it might have something to do with the metabolic damage of the modern industrial diet.[/font]
[font=-apple-system, BlinkMacSystemFont,]This does in fact seem to be the case: AGEs aren’t very well understood, but the evidence we have points to diet as a major contributing factor. While it’s not possible to escape aging completely, avoiding the main dietary sources of AGEs is one way to prevent premature aging, degenerative diseases, and oxidative stress.[/font]

[font=-apple-system, BlinkMacSystemFont,][font=-apple-system, BlinkMacSystemFont,]How are AGEs Formed?[/font][/font]

[font=-apple-system, BlinkMacSystemFont,]As the “Advanced” part of the abbreviation implies, AGEs are the end result of a complicated chain of chemical reactions. One way to produce AGEs is through glycation, a chemical process that results when a protein or fat molecule binds to a simple sugar without an enzyme there to control the reaction. The name “glycation” comes from “glucose,” but this is actually misleading because fructose (also a simple sugar) can be involved in the process in the same way.[/font]

[font=-apple-system, BlinkMacSystemFont,]Through a series of chemical changes, the new glucose-protein compound becomes something called an Amadori product, also known as an early glycation product (because it’s produced early in the process). Advanced glycation end-products are the result of further chemical changes that modify Amadori products even more. This is the classic Maillard reaction – the same process discovered in 1912.[/font]

[font=-apple-system, BlinkMacSystemFont,]More recently, researchers have also discovered that AGEs can also be formed through a variety of other pathways, many of which involve a process called oxidation instead of glycation (reacting with oxygen instead of glucose). Fats (especially PUFA) can be transformed into AGEs through oxidation – the results of these reactions are sometimes also called ALEs, short for Advanced Lipid Peroxidation end products. In the same way that glycation disrupts the normal functioning of the protein, oxidation destroys the normal structure of the fat.[/font]

[font=-apple-system, BlinkMacSystemFont,]Glucose can also be oxidized by some of the same processes. In yet another pathway, glucose is first converted to another kind of carbohydrate, sorbitol, before becoming AGEs. This is known as the polyol pathway, because sorbitol is a type of carbohydrate called a polyol (you might recognize polyols as also being a type of FODMAP, but this isn’t relevant to their role in producing AGEs). In all of these non-Maillard pathways, a group of chemicals called dicarbonyls are key players in transforming the original substances into AGEs.[/font]
[font=-apple-system, BlinkMacSystemFont,][size=large][font=-apple-system, BlinkMacSystemFont,]All of these AGE-producing reactions can take place either in your food before you eat it or directly in your body. Food sources of AGEs are interesting to study, but the really concerning source of AGEs is internal production – which doesn’t mean that diet has nothing to do with it. On the contrary, diet has a huge effect on production of AGEs within the body, and a low-sugar Paleo diet is a safe and natural way to reduce the total damage done by AGEs in the body without needing to worry about food content or special cooking methods.[/font][/font]