Dangerous advanced glycation end products (AGEs) can impact your entire body. They are the result of proteins (amino acids) and sugars (glucose) binding together. This is a process known as glycation.
These compounds are pro-inflammatory, toxic compounds that lead to damage in food as well as the human body on the cellular level. AGEs are basically by-products that accumulate in your tissues over your lifetime.
AGEs have been scientifically linked to…
- Diabetes and insulin resistance
- Loss of bone density and muscle mass
- Heart disease (damage to interior blood vessel walls)
- Rheumatoid arthritis
- Renal disease (kidney failure)
- Rapid aging
- Hormone disruption
- Metabolic disorders
- Alzheimer’s, Parkinson’s, and dementia
- Chronic inflammation and oxidative stress
A majority of these conditions are common to many people as they grow older so the acronym AGE is appropriate. To slow dangerous advanced glycation end products on your body and quality of life, you must limit what they use for fuel!
How Do AGEs Get In Your Body?
The Mount Sinai School of Medicine worked in collaboration with scientists around the world on the research of advanced glycation end products. They discovered several key factors about how AGEs accumulate and the overall effects on your body.
“Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease.”
They go on to suggest, “Cooking methods such as poaching, steaming, stewing, and boiling. The use of acidic marinades, such as lemon juice and vinegar, before cooking can also limit dAGE generation.”
Broiling, grilling, and frying your foods at high heats stimulates AGE production! The Mount Sinai team offered an example of beef that is broiled in comparison to being stewed or boiled. The AGE content drops by almost 65% just by changing the cooking method!
Then there is the actual food you’re eating…and most of it is deadly.
What I’m going to share goes against everything you’re being told by the media, the food industry, and the medical community.
How Can You Stop the AGE Invasion?
If you are diagnosed with diabetes or heart disease, one of the first things your doctor will likely suggest is that you eat everything “low fat” and to increase your intake of whole grains.
Nothing could be further from the truth!
First of all, the garbage they put in “low fat” foods to take out the fat is much worse than the fat itself. Second, whole grains do nothing but dump massive quantities of carbohydrates into your body – which converts to sugar – which causes more dangerous advanced glycation end products!
The average American consumes more than two pounds of sugar every week. A vast amount of that sugar is in the form of high-fructose corn syrup that is added to everything from “healthy” cereals and breads to sodas and processed foods.
Even foods you wouldn’t consider “sweet” likely contain it because it is cheap and plentiful. It is also one of the primary factors in inflammation, obesity, diabetes, cancer, and heart disease epidemics! Fructose is difficult for your body to process and stresses out your liver.
120 calories of glucose is not the same as 120 calories of fructose. 120 fructose calories translates to 40 calories being stored as fat! Modern society consumes all this refined and processed sugar…and then you’re told to boost your intake of whole grains, which equals more sugar.
Worse, it’s contributing to the breakdown of your brain! Even people without diabetes are in danger of sugar overload that leads to dementia!
The Mayo Clinic found that those who follow a high-carb diet have an 89% greater risk of cognitive impairment. Meanwhile, they discovered that those who followed a high-fat diet have a 44% lower risk of cognitive impairment.
Why is this information not being blasted around the world?
That’s an excellent question and the answer will disturb you. If the medical community admitted that forty years of “low-fat” and “high carb” advice was wrong, it would place the responsibility for obesity and disease at their door.
Instead, they crush the research, raise the noise level, and distract the average consumer with “this tastes good,” “this is cheap,” and “this is convenient.”
Therefore, the problems continue, the health of the population continues to degrade, and it doesn’t look as though they plan to change that anytime soon.
Your diet is the key to a long and healthy life or the path to a life riddled with disease! You are receiving the wrong information.
- Limit grains (whole grains or otherwise)
- Limit carbohydrates in all forms
- Make sure you get plenty of vitamin D
- Add some saturated fats such as grass-fed beef and eggs (the entire egg!)
The brain is 70% saturated fats and you’re going to have a healthier brain if you feed it! Get rid of the sugars and supposed “healthy” grains that are starving your brain and leaving it filled with sticky plaque!
The diet you’re choosing based on bad information is causing the production of dangerous advanced glycation end products in your body. Those AGEs are aging you too fast, attacking your vital organs, and leaving your brain vulnerable!
Join my DietWise Academy right now and get more innovative information that is scientifically proven from universities around the world that you aren’t going to hear from your doctor.
The post Dangerous Advanced Glycation End Products – Use Diet to Protect Your Brain appeared first on Dr. Keith Scott-Mumby.