How “Glycation” Causes Wrinkles

February 2, 2010 by  
Filed under Anti Aging Articles, Featured

Gisele shops from One Lucky Duck, a cafe which minimizes the A.G.E.s in their desserts & cheeses

Gisele shops from One Lucky Duck, a cafe which minimizes the A.G.E.s in their desserts & cheeses

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.

Living to 1,000 years

September 23, 2009 by  
Filed under Anti Aging Articles, Featured

nat wood

A brilliant researcher from Cambridge University named Aubrey de Grey shocked the crowd at the TED conference in California when he proposed that it is possible and within reach for humans to live until 1,000 years old.

He narrows down bodily damage, and thus aging, to “7 deadly things”:

1.    cell death / atrophy
2.    death-resistant cells
3.    nuclear mutations
4.    mtDNA (mitochondrial) mutations
5.    protein crosslinks
6.    junk inside cells
7.    junk outside cells

He purports that all of these things can be easily managed by therapies that are within are grasp within the next decade.

They’ve already been able to slow and reverse the 7 things in mice, and although a zoologist would avoid gratuitously extrapolating findings to humans, de Grey argues that it’s a promising start.

As a raw vegan watching his presentation, I saw absolute beauty in this talk, simply because our community already understands that many of the 7 things are mitigated through a raw food lifestyle.

  • We’re less likely to have protein crosslinks (#5) because we consume few A.G.E.s (advanced glycated end-products), which are cross-linked proteins with sugars as a result of cooking. A.G.E.s are responsible for tissue damage, wrinkles, age spots, and much more. To give you an idea, a raw orange has 1 A.G.E., while a sausage cooked for 5 minutes has 10,000 A.G.E.s.
  • Also, we’ll experience less mutations in our cells because we do not consume items that cause mutations, such as foods that have been microwaved, or MSG, which is a natural by-product of cooked soy (Source: Dr Gabriel Cousens MD).

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