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Thread: Advanced Glycation End Products - AGEs page

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    Helen in Oz's Avatar
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    Advanced Glycation End Products - AGEs

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    I heard a radio interview about these a while back but wasn't too worried, thinking it was primarily things like sugars - particularly caramel - and coffee; and she mentioned high-temperature cooking. I vowed to stop frying stuff, but didn't.

    So when looking up oxidative damage to whey, when I came across AGEs again I was rather disturbed to see how some of our favorite primal foods rank very highly on the list.

    Re-inforcing yet again the need for variety - not overdoing a single food group - and traditional cooking methods such as stewing. (I'm rueing the YEARS that I spent making 'healthy' vegetarian stir fries! with olive oil which as you know has a low smoke point. ARGH!) (ugh and "dark-colored soda pop" - I lived on cola for aaaages...)

    I think I'll be looking to up the coconut and sweet potato, and include boiled fish and chicken, and slow cooked beef dishes, keeping fry-ups to occasional treats.

    Here's an informative link, though the food list is full of junk so of limited value.
    http://inhumanexperiment.blogspot.co...-of-foods.html
    http://www.search.com/reference/Glycation

    Wikipedia mentions that Lipoic Acid may help prevent damage. And back to traditional foods - sources of Lipoic Acid include - kidney, heart, liver, spinach, broccoli, and yeast extract - though it does mention in still low levels and 'covalently bound'. I think I might consider getting some RLA supplement to consume on high-AGE days.

    This is all I've found out so far, anybody have any knowledge/references on the topic?

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    Seems to be the cooking that shoots the number up... But like you said I've heard of antioxidants playing a role in helping with them, another reason we need more antioxidants among other things nowadays then back then

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    "Primal Body, Primal Mind" has a lot of info on AGE's and how to mitigate their effects (Carnosine, Trans-Resveratrol and Benfotiamine are the big supplelments).
    http://www.alternative-healthzine.co...r_Process.html

    From what I've read, fructose is the most glycating of all carbohydrates (and it's carbs, more than anything else, that glycate our cells) and a study of vegetarians vs. omnivores showed that the vegetarians had higher levels of AGE's:
    http://www.proteinpower.com/drmike/s...-age-faster-2/

    Dermatologist Dr. Nicolas Perricone discovered this when he was researching why patients who ate more sugar had more aged skin than people who didn't. Glycation especially breaks down collagen and brain cells.

    Here is a fascinating article on Carnosine and aging with a picture of two lab rats (you can tell which one had the Carnosine!)
    http://www.satori-5.co.uk/word_artic...carnosine.html

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    "The age-related glycation products that are usually blamed on sugar, are largely the result of peroxidation of the polyunsaturated fatty acids." So a diet very low in polyunsaturated fats and very high in saturated fats, with coconut oil being a significant source, is the best form of protection.

    http://raypeat.com/articles/articles...eration3.shtml

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    Helen in Oz's Avatar
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    From what I've gathered so far, there are two kinds of AGEs - exogenic and edogenic, the endogenic being created in the body from fructose, the exogenic already existing, primarily created by food. There seems to be some debate over whether the exogenic ones are actually absorbed by the body, so I'd have to think the primal low-carb minimal-fruit diet puts us streets ahead.

    It seems prudent to minimized the exogenic ones as far as possible.

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    Quote Originally Posted by hazyjane View Post
    From what I've read, fructose is the most glycating of all carbohydrates (and it's carbs, more than anything else, that glycate our cells) and a study of vegetarians vs. omnivores showed that the vegetarians had higher levels of AGE's:
    http://www.proteinpower.com/drmike/s...-age-faster-2/

    Dermatologist Dr. Nicolas Perricone discovered this when he was researching why patients who ate more sugar had more aged skin than people who didn't. Glycation especially breaks down collagen and brain cells.
    Yup. In spite of my sun protective behaviors, my skin showed major aging from 35-39 b/c of my chronic sugar intake.....chronic as in all day long I ate sugar. my sister, who is much less sun protective and smoked forEVER but never eats grains/sugar, looks the same age as I do - but she's 51 and I'm just 40.

    There's no doubt in my mind it was glycation caused damage;/



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    I confess, I've stumbled across AGEs a lot in my reading and most of it whooshed right over my head. I get it though. Cook at lower temps. I'm okay with that. I grill a lot and adjusting for this is pretty easy by cooking with more indirect heat. Somewhere Dr. Ayers at Cooling Inflammation said that "high blood sugar causes AGEs". So again, blackened catfish or not, sugars and grains are a bigger issue I think.

    Arthritis and AGEs
    Last edited by Grol; 06-06-2010 at 04:07 PM.

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    Benfotiamine would be worth taking just for reducing glycation.

    Check the studies:

    http://www.benfotiamine.org/FAQ.htm

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    Quote Originally Posted by cillakat View Post
    Yup. In spite of my sun protective behaviors, my skin showed major aging from 35-39 b/c of my chronic sugar intake.....chronic as in all day long I ate sugar. my sister, who is much less sun protective and smoked forEVER but never eats grains/sugar, looks the same age as I do - but she's 51 and I'm just 40.

    There's no doubt in my mind it was glycation caused damage;/

    Ugh! I know! I'm going to be 33 soon and when I hit 30, my skin took such a nosedive! Some of it was from low estrogen and the rest, I'm positive, was from my vegetarian diet of 16 years (including my 5 month stint in green smoothie and medjool dates and agave nectarville;-).
    Now I'm working on collagen repair and glycation prevention. I wish I had somehow known!

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    Try acidification

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    This is all I've found out so far, anybody have any knowledge/references on the topic?[/QUOTE]

    Yes, AGEs don't seem to work out too well in the paleo/primal diet world. In terms of the meats (one of the big issues I'm guessing) you can reduce the formation of AGEs by marinating in vinegar or lemon juice. I haven't looked into the biochemistry behind this, but apparently marinating meat helps keep it healthy. And of course soups and stews don't increase AGE production and are a great way to get bone broth nutrients. Meats are inherently on the high end of the AGE scale, but minimizing the additional effect of cooking helps moderate it.

    Here is a good article on the topic:
    http://marshfieldceliac.weebly.com/u...reduction1.pdf

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