Research tells us that we the average American consumes half a pound of sugar every single day. We know it can lead to conditions like diabetes and obesity, and sometimes, the latter precedes the former. Unfortunately though, the risk of diabetes and other diseases is not enough to get us to stop. However, did you also know that sugar can affect the collagen and elasticity of your skin?
A complex group of compounds called “Advanced Glycation End Products” better known as AGE’s, are major contributors to the aging process. They are part of a chemical chain reaction that occurs when sugar and proteins bond improperly called “cross-linking”. When a sugar molecule like fructose bonds with a protein and no enzyme is present to control the reaction, AGE’s are formed. This can lead to damaged tissue within the skin and prevent the formation of skin-tightening agents like collagen.
AGE’s come from the foods we eat, especially those cooked without water at high temperatures. Water prevents these sugars and proteins from bonding, which is why it is always best to steam or boil raw vegetables and avoid browned or processed foods. Browning foods increases the level of AGE’s!
As a promising area of research, AGE’s have been associated with the vascular damage of diabetes, as too much sugar in the bloodstream can greatly hasten the reaction between sugars and proteins in the body. AGE’s are also known to be a primary cause of cellular aging, and has been implicated in diseases like Alzheimer’s, rheumatoid arthritis, and end-stage renal disease for its effects on body tissue. Fortunately, a peptide found in animal tissue and powerful antioxidant called carnosine has been known to offset this destructive reaction between sugars and proteins. Carnosine helps prevent cross-linking of collagen in skin. As skin age, cross-links form between adjacent collagen fibers causing the characteristic wrinkling and loss of elasticity. Carnosine is one of my favorite “anti-aging” nutrients; it is available in supplementation and has been used in many topical creams to reduce wrinkles and fine lines.
In order to prevent the negative effects of AGE’s from creeping up on you, I suggest keeping the blood sugar low by reducing your sugar intake and eating raw, natural foods. Also, avoid well-done meats at high temperatures, such as grilled or BBQ meats, which have higher levels of AGE’s than do slower, cooked meats. Meat and poultry in soups and stews is a great way to prevent the AGE’s process. Making small changes in your diet every day can go a long way!
References:
http://www.springerlink.com/content/h0lyk91w88lj5j1q/fulltext.pdf
