When you eat too much sugar, your blood glucose becomes elevated, leading to a host of problems. Among them, the excess sugar in your bloodstream can react with proteins and lipids (fatty substances) in your body, leading to the formation of highly toxic Advanced Glycation End products (AGEs).
Although AGEs are formed constantly in your body even under normal circumstances (and accumulate with time), when there is extra glucose available in your bloodstream (which is the case if you have diabetes) it significantly accelerates AGE formation.
This, researchers believe, is a key reason why diabetics are at a high risk of nerve, artery and kidney damage — because the high blood sugar levels in their bodies significantly accelerate the formation of AGEs.
AGEs are not only formed inside of your body, however; they’re also created in certain foods, particularly those that are cooked at high temperatures. A similar chemical reaction occurs between proteins and sugars in foods as occurs in your body. This process leads to the formation of toxic Maillard products, which you can recognize by the browned areas on fried, grilled or broiled meats and cheeses.
About Dr. Soram Khalsa
As an MD, Dr Soram specializes in Integrative Medicine combining diet, nutrition, acupuncture, herbs and nutrition. Visit Dr Soram’s Healthy Living Store where you’ll find high-quality nutritional supplements:
