Sugar Crush is available now! And we’re already first on Amazon! Sugar Crush contains tips for life changes that will help you feel better, including the 4 simple changes included in this article on MindBodyGreen, adapted with permission from the book.
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.
- 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:
– Guava (Psidium guajava L.)
– Yerba maté (llex paraguariensis)
– Lipoic acid
Pure, White and Deadly by John Yudkin, a book widely derided at the time of publication, has been listed as one of the most coveted out-of-print works in the world, thanks to a ground-breaking lecture called Sugar: the Bitter Truth by Robert Lustig, professor of paediatric endocrinology at the University of California, in which Lustig hailed Yudkin’s work as “prophetic”.
Lustig is one of a growing number of scientists who don’t just believe sugar makes you fat and rots teeth. They’re convinced it’s the cause of several chronic and very common illnesses, including heart disease, cancer, Alzheimer’s and diabetes. It’s also addictive, since it interferes with our appetites and creates an irresistible urge to eat.
This NYT Magazine article by Gary Taubes is an excellent read. It begins by examining Robert Lustig’s accusations that sugar is a toxic poison, but goes on to ask some very important questions about the relationship between sugar, high fructose corn syrup, and obesity, diabetes and cancer. Much needed research may not be forthcoming, however.
As Lustig points out, sugar and high-fructose corn syrup are certainly not “acute toxins” of the kind the F.D.A. typically regulates and the effects of which can be studied over the course of days or months. The question is whether they’re “chronic toxins,” which means “not toxic after one meal, but after 1,000 meals.” This means that what Tappy calls “intervention studies” have to go on for significantly longer than 1,000 meals to be meaningful.
At the moment, the National Institutes of Health are supporting surprisingly few clinical trials related to sugar and high-fructose corn syrup in the U.S. All are small, and none will last more than a few months.