How “Glycation” Causes Wrinkles
A large reason why we obtain wrinkles is as a result of glycation, a side-effect of cooking food, says Dr Laurence Anderson of the Cosmetic Physicians Society of Australia.
Glycation is the result of a sugar molecule bonding to a protein or lipid molecule without the controlling action of an enzyme.
Dr. Gabriel Cousens MD also reports that glycation is a hazardous thing for our bodies: it gets in the way of our vital organs functioning, damages internal tissues, and impairs proteins from doing their job inside our bodies.
Most people are unaware that we ingest tens of thousands of glycated molecules through all food that has been processed.
The more pure, whole, unadulterated food you can eat, the more you can prevent A.G.E.s from creating new wrinkles in your skin:
- Raw fruits & vegetables: negligible amounts of A.G.E.s
- Steamed veggies: 10 to 100 A.G.E.s
- Any food that comes in a box or package: 1000s of A.G.E.s
- Dairy or meat: 10,000s of A.G.E.s
- Traditional thanksgiving dinner: 100,000s of A.G.E.s(Source)
The Journal of the American Diabetic Association advises that it’s better to eat things raw, steamed, boiled or lightly roasted – once it’s going past 100°F through broiling and frying, the A.G.Es quickly pile up.
We’re hosting a live-food detox retreat with Marni Wasserman, CNP, on the weekend of May 14 to 16, 2010 – all foods will have virtually no A.G.E.s, and the exercise and spa treatments we chose actually help to naturally create new collagen in the skin. Learn more here.