What do bacon, hotdogs, and McDonald’s all have in common with wrinkles?
It appears that these are just 3 of the top 20 most AGE-contaminated food products per serving.
What does this mean?
AGEs are considered “gerontoxins” meaning “aging toxins”.
They accelerate the aging process by cross-linking proteins together, causing tissue stiffness, oxidative stress, and inflammation. This process may play a role in cataract formulation and macular degeneration in the eye, as well as damage to the bones, heart, kidneys, and liver. (1) They may also impact the brain, appearing to accelerate the slow shrinkage of your brain as you age (2).
So, if you want want to feel and appear much older than you are, avoid the following foods:
1. BBQ Chicken
2. Bacon
3. Roasted Chicken
4. Oven-friend Chicken
5. Deep-fried Chicken
6. McDonald’s Chicken Selects breast strips
7. Pan fried Turkey Burger
8. Oven fried fish
9. McDonald’s McNuggets
10. Broiled Chicken
11. Boiled Hot Dog
12 Broiled Steak (3)
Not only does the food itself matter but the way in which it is cooked matters.
For example: a baked apple has 3 times more AGEs than a raw apple and a broiled hotdog has more than a boiled.
BUT the source of the food matters the most: a baked apple contains 45 units of AGEs compared to 10,143 units of a broiled hot dog.
Make sense?
Research suggests that a plant-based diet contains the lowest amount of AGEs.
In fact, meat, cheese, and highly processed foods have the highest AGE content, and grains, beans, vegetables, and fruit had the least. (4)
So, if you want to look and feel younger,
THEN
Eat your veggies!
Questions? Just ask!
Want to work with me 1:1 to create the perfect diet for you and/or your family? Contact me today at dana@thrivekin.com.
Sources:
1. Senna RD, Nicklett EJ, Ferrucci L. Does Accumulation if advanced glycation end products contribute to the aging phenotype? J Gerontol A Biol Med Sci. 2010;65(9):963-75.
2. Cai W, Uribarri J, Zhu L. et al. Oral glycotoxins are a modifiable cause of dementia and the metabolic syndrome in mice and humans. Proc Natl Acad Sci USA. 2014;111(13):4940-5.
3. Uribarri J, Woodruff S, Goodman S, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010;110(6):911-6.e12.
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