Sugar and Aging

November 18, 2010

Glycation 101

During glycation, sugar in the bloodstream attaches to proteins such as collagen and elastin (the protein fibers that give skin its firmness and elasticity). As a result, skin becomes increasingly dry and brittle.

In addition, sugar affects they type of collagen you have in the first place. There are three types of collagen; type 1 being the most fragile (the most likely to wrinkle), type III being the most stable (the least likely to wrinkle). When there is a spike in blood sugar, type III transforms into type 1.

As if the above two paragraphs weren’t enough of  a bummer, glycated tissues go on to release AGEs or advanced glycation end products. AGEs negatively affect your body’s natural antioxidant enzymes, making the skin more vulnerable to damage by UV rays.

The Good News

There are several things that you can do in order to slow down the glycation process.

1. Avoid high fructose corn syrup. Corn syrup is believed to produce more AGEs than other types of sweeteners.

2. Supplement your diet with at least 1mg of B1 and B6 daily. In other words, take a good multi, if you aren’t already doing so. I recommend New Chapter. They make extraordinary vitamins out of organic whole foods.

3. Use topical antioxidants. Spritz green tea on your face; use lotions or serums with the vitamins C & E. I recommend The Organic Pharmacy’s Antioxidant Face Gel and/or The Organic Pharmacy’s Antioxidant Face Firming Serum. Of course, making your own masks with strawberries, resveratrol, or honey works too!


2 Responses to “Sugar and Aging”

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  2. Stephanie said

    Another reason to cut down on sugar!! 😉
    Peace, Stephanie

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