The term AGEs has come up in some interesting posts, but I don't really know what they are. Can anyone define for a non-scientist? .
http://heartscanblog.blogspot.com/2010/10/anti-ageing-diet.html "Therefore, cooking foods at lower temperature (e.g., baking, sauteeing, or boiling), eating meats rare whenever possible (not chicken or pork, of course), eating raw foods whenever... (more)
There have been reports of 'ultra-bad' LDL cholesterol particles. http://www.emaxhealth.com/1020/ultra-bad-ldl-cholesterol-discovery-helps-explain-heart-disease-risk These are smaller and denser LDL particles that change shape and stick to the... (more)
A lot of paleo/primal recipes and cooking methods seem to overlook the issue of heat damage to fats and protein, making liberal use of frying or sauteing, in other words cooking things in fat (paleo fats like butter and coconut oil, but still) at... (more)
Does anyone know if using glycation-causing molecules topically can damage the skin? I'm using pure glycerin (a sugar alcohol) regularly, and was wondering if this might be harmful. While I get different opinions when it comes to the glycation... (more)
Interesting question, I don't have an answer but an opposite question. Do supposedly topical antiglycation products like creams with r or alpha lipoic acid in them really have any effect?
If when ingesting stimulants like caffeine or theobromine you are causing the adrenals to release adrenaline which causes the liver to release sugar into the blood will this released sugar have the glycaton effects in the body that ingesting sugar... (more)