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Anonymous10/02/26, 19:35No.17066808If science knows glycation creates AGEs, why isn't a very low carbohydrates diet the standard?
>Glycation is a natural, non-enzymatic chemical process where excess sugar molecules spontaneously bond with proteins, lipids, or DNA in the body
>This reaction forms unstable intermediate structures that eventually turn into permanent Advanced Glycation End-products (AGEs).
>AGEs cross-link structural proteins like collagen and elastin, making them rigid, weak, and brittle
So excess sugar i.e. any carbohydrate you eat, since any other sugar your body needs you can make on your own from animal fats and protein (there are no essential carbohydrates), literally damages your protein structures (literally every part of your body including your eyes)
>advanced glycation end products (AGEs) significantly affect eye tissue by promoting protein cross-linking, oxidative stress, and inflammation
>AGEs are harmful compounds formed when proteins or lipids combine with sugars in the bloodstream through a non-enzymatic reaction called glycation. Because many eye structures contain long-lived proteins with slow turnover rates, they are particularly vulnerable to AGE accumulation over time
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Anon10/03/26, 06:11No.17067043
It's not from "excess sugar" it's from any sugar at all. Some amount of it will bind to random molecules and create AGEs.
Carbs have the advantage of being the most efficient source of energy for every cell in the body. Plus, a high-fat diet is not without issues too: it obviously requires more oxygen, doesn't have localized storage like glycogen, and can form plaques in arteries as well (in the same sense that AGEs are a longer-term issue).
Of course, naturally the body has mechanisms to clear out both plaque and AGEs, these mechanisms simply degrade as you age, like all things.
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Anon10/05/26, 01:36No.17067993
bump
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Anon10/06/26, 23:46No.17068845
Your question was answered already, no need to bump
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Anon10/07/26, 09:16No.17069179
Oh it's one of these carnivore types
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Anon10/07/26, 16:27No.17069397
bump
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Anon10/10/26, 15:49No.17071851
"Friends of frogs"
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Anon10/12/26, 15:50No.17073196
Bumping
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Anon10/14/26, 14:32No.17074610
Is it possible to naturally have green skin?
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Anon10/16/26, 15:18No.17075878
bump
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Anon10/18/26, 13:54No.17077007
Ugly frog
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Anon10/24/26, 02:52No.17079671
It is not as simple as "carb vs protein" because AGEs are not just formed by sugar, they are the result of sugar binding with protein or lipids via glycation. Meat cooked with dry heat that underwent the maillard reaction is going to have a far greater AGE content than something like boiled whole grains. If you are eating highly processed carbs on the other hand, especially ones which are baked in oil, then yes that is going to be very high in AGEs. Roasted nuts are some of the foods with the highest levels of all, and aged cheeses like parmesan have incredibly high counts as well. If you want to reduce AGE intake you need to carefully consider the cooking methods you are using, so instead of cooking with oil and dry heat you should be cooking with water and water vapor instead. You can also marinate meat in lemon juice or vinegar for half an hour to an hour before cooking to further reduce AGE consumption.
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Anon10/24/26, 16:01No.17079857
>why isn't a very low carbohydrates diet the standard?
Maybe you should think about how your post would make the investors feel. What would they feed the slaves?
