Health News Update: More about A.G.E.s and Inflammation
Hello again:
I just saw this great article on dietary cancer risks, and it focuses on A.G.E.s which was a topic in the October 7th blog. If you recall, A.G.E.s are Advanced Glycosylated End products and are toxic to our system. This article is from our local V.C.U college of medicine and is very informative:
“Food is more than just fuel for the body.
It’s often about the experience, the panoply of flavors and aromas — from the simple browning of a crispy slice of toast to the sweetness of caramelized onions. But behind the most delicious foods and flavors is a source of cellular inflammation that has led to growing concern among top cancer prevention researchers.
Nearly every food naturally contains what’s known as advanced glycation end products (A.G.E.s). The amount of these metabolites can be supercharged depending on how food is processed and prepared. A raw apple, for example, contains 13 A.G.E.s. Cooking leads to the formation of new A.G.E.s, especially when food is cooked at higher temperatures for a long time. The amounts can increase depending on the method.
In addition to being consumed through food, A.G.E.s are formed within the body as sugar combines with fat, protein and even genetic material in a complex series of reactions known as glycation. Human bodies are only capable of eliminating a fraction of the A.G.E.s they consume. Over time, they accumulate in tissues and organs, causing increased oxidative stress and inflammation that research suggests contributes to chronic diseases throughout the body.
“Advanced glycation end-products” is hardly a household term … yet. But a pair of researchers at VCU Massey Comprehensive Cancer Center are working to create greater awareness of the role they play in driving the body’s inflammatory responses, more rapidly aging the body and increasing cancer risk.”
https://www.mcvfoundation.org/news/stories/boiling-down-dietary-cancer-risks
Bottom Line:
This should all be very familiar to you if you have been following my blog for a while (thank you!) …it is all about chronic low-grade inflammation and how it has multiple negative effects on our health, including cancer induction and aging. The reason it is important to mention aging is that aging is a known risk factor for all chronic and degenerative diseases. The more we can age optimally and reduce inflammaging, the longer and better both our healthspan and lifespan will be. Go to this link below that I previously shared to learn about how to lower your exposure to A.G.E.s (less is better) …hint: go plant based with low temperature cooking.
https://anti-ages.org/a-g-e-s-in-food-1
