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Ayurveda's Anti-Aging Answer to AGEs

AGEs: Threat to Good Health

Let's look at an emerging health threat that science has deemed a principal player in the onset of disease and anging-related conditions. Advanced glycation end-products, or AGEs, are the result of a detrimental process known as glycation. In the process, sugar molecules attach to a protein without the controlling action of an enzyme. Proteins are crucial compounds that play a role in the most basic functions that govern the health of our cells, tissues and organs. They also act as hormones, enzymes, structural components and signaling compounds.

When a sugar attaches to a protein without the protective effect of the enzyme, a small inflammatory mechanism is initiated. If this process is repeated over and over, the resulting inflammation and AGE formation create free radicals that continue the processes that we know as aging - and which are manifested through symptoms such as wrinkled and sagging skin, failing memory, painful joints and so forth.

Our Food: Principal AGE Promoter

AGEs - the "end-product" of the glycation process - are formed both inside and outside of the body. We produce AGEs inside the body when we consume sugars and foods that rapidly convert to sugar - these include high-glycemic carb-rich foods such as breads, baked goods, potatoes, pasta, pastries, and chips. These foods cause rapid spikes in blood sugar, which in turn sets the stage for the formation of AGEs abd accompanying inflammation.

AGEs are also formed in foods before we eat them. Modern methods of cooking and preparation - especially deep roasting, dark browning of baked goods, and frying - all contribute to the heating of sugars, which turns them a "caramel" color and ultimately creates AGEs. The deceiving part is that a food's caramel aroma and golden-brown color can add to its appeal. Recently, food manufacturers have used this knowledge to enhance the flavor of natural foods by incorporating synthetic AGEs into them. The result? A substantial increase in the AGE content of our food supply. In the end, scientist have now identified AGEs as a primary culprit in the onset of various diseases and conditions, ranging from wrinkled skin and mental dysfunction to an unhealthy cardiovascular system and more.