01 09 10 Tweet Dietitians Eat Chocolate Too: Oh, Sugar! Anti-Aging From Fork To Face

Wednesday, July 10, 2013

Oh, Sugar! Anti-Aging From Fork To Face

Keeping fresh, youthful looking skin comes more from just a bottle of anti-wrinkle cream at a department store.  Think of a fresh cut apple turning brown in a few minutes, your body oxidizes when exposed to stressors, pollutants, a crummy diet, and too much sun

On the other hand, antioxidants can guard against aging, like lemon juice on our cut apple, heart disease, cancer, and a whole host of other conditions caused by stress.  Food comes in to play by slowing down the process along with a great skin care routine. 

New research shows that you might want to skip dessert a bit more often. 
A recent article in Elle, sheds light on advanced glycation end products or AGEs.  Glycation is a process where glucose changes and mutates protein fibers, most susceptible are in the skin, collagen and elastin.  Basically, you’ll look like your grandma sooner. 

Now, scientists are learning that sugar is a subtle wrecking ball on your body’s cells. 

The process starts with eating; let’s say you’re cheating on your diet with a donut.  Your body breaks it down into sugars, fats, and protein.  The blood sugar rises (formally known as blood glucose) and the blood glucose will make cells a bit abnormal and create free radicals.  A health care professional will tell you that the body’s primary source of energy comes from carbohydrates so low- and no-carbohydrates are no-nos. 

Furthermore, glycation is a normal process but there are a few things you can do to slow it down.

·         Eat more whole grains and avoid refined foods.
·         Dodge high fructose corn syrup.
·         Drink green tea, it breaks up the glycation process. 
·         Eat your antioxidants.  Polyphenols are a good place to start. 
o   According to the American Journal of Clinical Nutrition, the main sources of polyphenols are “fruits and plant-derived beverages such as fruit juices, tea, coffee, and red wine. Vegetables, cereals, chocolate, and dry legumes also contribute to the total polyphenol intake.”
·         Fight other sources of stress and inflammation with Omega 3 Fatty Acids