It's well known that our population is aging. It is
obvious as we walk the store aisles and see creams and potions for youth
enhancement, and special "silver" vitamins!
In a youth-preoccupied society such as ours, it seems odd to see the shift to a focus on aging, but the Baby Boomers are growing older, and from this we can all benefit!
Much research these days emphasizes ways to turn back the clock. Nutrition should not be left out of the rush to hold time at bay! We do know that aging is inevitable-built into our sovereign design, but it doesn't hurt to find some help along the way.
Thus AGE's enter the stage. Advanced Glycation End Products (AGE's) are key players in the process of inflammation, one of the many factors involved in aging. They contribute to the development of wrinkles, atherosclerosis, osteoporosis, and many age-related diseases. This article describes them, where they are found, and how we can tweak our diets to manage them.
AGE's were discovered in the late 1800's by Louis Maillard. They can be made through food manufacturing, and ingested in our meals; and can also be made in our own bodies.
The Maillard reaction is a process called "browning," that easily occurs when a sugar (any carbohydrate food) combines with a protein under high temperatures. The end result of this is the creation of AGE's. Biochemically what is going on is a haphazard grouping of molecules that form hard bonds-thus inflammation; wrinkles, and deposits in the arteries!
Externally made AGE's are found in many sources. Foods that contain these end products include anything caramelized, such as caramel candy, and dark colored soft drinks. They are also found in donuts, baked goods, and fried foods. When man began to cook food, AGE's began to enter the world.
AGE's can also be made by our bodies. Making these goes through a similar process to cooking food, but done internally. Circulating nutrients (sugars and proteins) in our bloodstream are the "raw ingredients." These nutrients are combined in our blood and over a long period of time at a lower heat (body temperature), internal AGE's are made. They are quite frequently found in Diabetics, who naturally have higher levels of circulating sugar in their blood.
So what do we do? Eat raw food-some people say. But a realistic and simpler approach is to minimize AGE-containing foods. So that means to go easy on the fried food and baked goods. Check labels for "caramel coloring" and steer away from those foods. Try to emphasize fresh fruits and vegetables, lean proteins, and maybe trade that cola for water. If you are diabetic, watch your blood sugars!
It's important to pay attention to the food we eat and make the best choices we can. But-it is equally important to not go overboard with worrying about this. You need to live your life and always remember that there are no "bad" choices, only "better ones."
Rachael Martin, M.S., R.D. is the owner of Eating and Body Image Solutions, a nutritional therapy and consulting business. She also works as a freelance writer and speaker on nutritional topics. Her specialties include mental health nutrition, eating disorders, weight management, longevity nutrition and PCOS. She can be reached at 235.1568 or at ebis-rd@earthlink.net
© 2008 Good News Tucson™
