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 …

Butter, red meat not so bad for you after all?

Based on dietary recommendations that were introduced in the US (1977) and in the UK (1983) to (1) reduce overall fat consumption to 30% of total energy intake and (2) reduce saturated fat consumption to 10% of total energy intake, we all jumped on the bandwagon and nixed butter, meat, dairy and cheese, replacing them in our diet with an overabundance of carbohydrates, a practice Nina Teicholz, author of The Big Fat Surprise, says contributed to our current problems with obesity and related health problems.

To support this view, a new report published in the online journal BMJ Open Heart calls that long-standing advice into question. Researchers reviewed and analyzed the clinical trials that were originally used back in the 1970s and 80s as the basis for warnings about dietary fat, and they found that the evidence just didn’t add up.

Continue reading …

 

The Diet-Heart Myth: Cholesterol and Saturated Fat Are Not the Enemy

Four part article by Chris Kresser (Let’s Take Back Your Health) examining the truths and lies about cholesterol, saturated fat and cardiovascular disease.

Cardiovascular disease is one of the most misdiagnosed and mistreated conditions in medicine. We’ve learned a tremendous amount about what causes heart disease over the past decade, but the medical establishment is still operating on outdated science from 40-50 years ago.

In this 4-part series, I’m going to debunk 3 common myths about heart disease:

  1. Eating cholesterol and saturated fat raises cholesterol levels in the blood.
  2. High cholesterol in the blood is the cause of heart disease.
  3. Statins save lives in healthy people without heart disease.

Continue reading …

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