If you watch your diet, you have probably heard the term - advanced glycation end products (CPG) or AGE-products (Advanced Glycosylation End-products (AGE).
They bind development threatening diseases such as obesity, metabolic syndrome, cardiovascular diseases, type 2 diabetes, cancer disease, systemic chronic inflammation, Alzheimer's disease and many others, including accelerated aging.
KKE - are proteins or fats that have undergone "prosaharivaniyu" - glycation, or the effects of carbohydrates without the involvement of enzymes. Otherwise it is also called Maillard reaction. Glycation can occur in the body at an elevated level of glucose, the more often we are feeding ourselves with such products.
"Prosaharivanie", such as occurs during frying. Education on the product a dark crust, including the crust on bread - is the source of the KKE. For instance, red meat is harmful is not in itself, but only if it fires.
Eliminate all the process of frying. Absolutely everything can be prepared in other ways. Try not to use in cooking temperature more than 120 degrees. The main options for cooking should be stewing, boiling, baking (to 100 degrees).
Be sure to eat fermented foods - they reduce the impact of the KKE on the body.
And of course, we must remember that soft drinks, pastries, and other foods with a high glycemic index contribute to the glycation of proteins, accelerating the development of a number of pathologies and aging.
Eliminate from your diet Simple carbohydrates such as sugar, honey, sweet drinks, cakes, etc. Without carbohydrates you will not go, if you are in reasonable quantities consumed fruits, complex carbohydrates, fats and proteins (carbohydrates are synthesized in the body from excess fat or protein).
I would be glad if this information was helpful, and you share it with your friends. All health, harmony and long life!
Your doctor Pavlova,
Candidate of Medical Sciences, Moscow State University endocrinologist at University Hospital, scientific director of the Clinic for Systems Medicine.
