AGEs and RAGEs: The Root Cause of All Disease?

Another reason to avoid high fructose corn syrup, among other things.

What is an AGE?

AGEs (advanced glycation end products) are actually the final product of a series of non-enzymatic glycation reactions.   They are formed when sugar molecules attach to aminopeptides, lipds and nucleic acids.  AGEs are found in many foods commonly consumed in our modern diet.  In some of these foods, AGEs would be expected, while other AGE-containing foods are more surprising. One of the biggest offenders, of course, is high fructose corn syrup, which has strong glycating properties.

From cpmedical.net:

  • Advanced glycation end products (AGEs) and their receptors—called RAGEs— may be the root cause behind inflammation in the body.
  • AGEs are found in food and drink made with fructose or sugar, as well as foods cooked at high temperatures and in coffee, black tea and some alcoholic beverages.
  • Not all RAGEs are bad—two types of RAGEs in particular protect against the damaging effects of RAGEs.
  • AGEs and RAGEs play a role in many conditions including sleep apnea, cardiovascular health, diabetes, food allergies, weight gain, osteoarthritis and many others.
  • AGE and RAGE inhibitors such as carnosine, guava, yerba maté and lipoic acid can protect against the formation of these damaging compounds

What Can We Do?

Diabetes, peripheral neuropathy, Alzheimer’s, cardiovascular disease, weight gain, sleep apnea and other diseases are affected by AGEs and RAGEs in a big way.  Fortunately a change in diet can help.  A diet low in AGEs is advised, while at the same time taking anti-glycation supplements.

  • Eliminate high fructose corn syrup from their diet and reduce consumption of refined carbohydrates and sugar.
  • Avoid grilling and broiling food and choose roasting and boiling instead. For those who don’t want to give up their barbecue, use marinades that contain herbs, red wine and high antioxidant foods such as blueberries.
  • Drink dark-roasted coffee over light and medium roast because concentrations of the compounds in coffee linked to glycation decline as the coffee is cooked.
  • Take the following anti-glycation supplements:
    – Carnosine
    – Guava (Psidium guajava L.)
    – Yerba maté (llex paraguariensis)
    – Lipoic acid

Read the entire article …

The High Fructose Corn Syrup Problem

How can we avoid this horrible stuff when it’s in virtually every manufactured food product on the market?  Read labels!

On food labels as Fructose-Glucose in Canada, high-fructose sweeteners are also deceptively labeled as inulin, iso-glucose, dahlia syrup, tapioca syrup, glucose syrup, corn syrup, crystalline fructose, agave syrup, and even fruit fructose.

This excellent article on the Wellness Tips website explains the glucose-fructose problem.

Probably the biggest reason that high-fructose corn syrup is such a problem is that it is absolutely everywhere in our food supply, even in foods that one would not expect, resulting in us eating large quantities of the stuff, often completely unawares. The biggest HFC syrup culprits are soft drinks, fruit drinks (often sold in tetrapacks), and sports drinks, but it is also found in flavoured yogurts, frozen dinners / frozen food, canned food, breads, stuffing mixes, breakfast cereals, breakfast pancake/waffles, cookies/cakes, crackers, ice cream, children’s vitamins, cough syrup, candy bars, condiments like ketchup etc., drink mixes, jams, jellies, syrups, some meats, salad dressings, sauces and marinades, and snack foods and bars.

If you think this is overstating the problem, take a wander through your local grocery store and read a few labels at random.

Read the entire article…

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