Hello guys, i wanted to ask you if fruitarian diet is accelarating aging or not.

“Glycation is a process which is caused by the presence of excess glucose in skin fibers.”

Is too much sugar consumption the enemy or sugar consumption all together? What about naturally occurring sugars in fruit, maple syrup, etc?

Looking for insight from someone who might have researched the topic more thoroughly than I have.

How much L-Carnosine should I take daily to totally stop (or reverse) the Glycation process?

Today’s kava fact will be regarding age-related chronic diseases such as diabetic complications, atherosclerosis, uremia, neurodegenerative diseases, cancer and last but not least, the normal aging process. This has to do with the same process that causes steaks and chicken to brown and develop distinctive flavors when cooked and exposed to high temperatures known as the Maillard reaction or “browning” reaction.

In order to understand how kava works in this process a few terms will need to be understood.

Definitions:

1. Glycation: The covalent attachment of a sugar to a lipid or protein [1].
2. Aminoguanidine: Drug that acts to reduce levels of advanced glycation end products (AGEs) through interacting with 3-deoxyglucosone, glyoxal, methylglyoxal, and related dicarbonyls. This drug is used to compare the effectiveness of different kavalactones.
3. AGEs: Advanced Glycation End Product(s) (also known as glycotoxins) are proteins or lipids that become glycated as a result of exposure to sugars. AGEs affect nearly all cell types and are thought to be a contributing factor in aging and vascular complications [2].

Where do we come in contact with AGEs?

Foods that are animal-derived and high in fat and protein are generally rich in AGEs, and are prone to further formation of these chemicals during cooking. In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain relatively few AGEs, even after cooking [3]. Essentially these chemicals are encountered on a regular basis in consuming cooked food. Dry heat was found to promote AGE formation 10x-100x more than uncooked raw foods.

How do AGEs work in the body?

AGEs exert their pathologic effect by their ability to promote oxidative stress and inflammation by binding with cell surface receptors or cross-linking with body proteins, altering their structure and function. AGEs have also been found to target specific cellular receptors. Activation of these receptors by AGEs cause the expression of NF-kB which is associated with inflammatory issues and atherosclerosis (the buildup of fats, cholesterol and other substances in and on your artery walls (plaque), which can restrict blood flow.[4]) AGEs can also work by inhibiting vascular dilation by interfering with nitric oxide, as well as by oxidizing low density lipoproteins (LDL).

How does kava interact in this process?

Through a more complicated process involving metal ion chelation, the kavalactones kava

● Type 1 Diabetes – Pancreatic β-cell dysfunction

● Type 2 Diabetes– Insulin Resistance (IR)

● Type 3 Diabetes– Alzheimer’s Disease (AD)

● Type 4 Diabetes– Parkinson Disease (PD)

● Type 5 Diabetes– Migraine–Anxiety Related Dizziness (MARD)

● Type 6 Diabetes - Chronic Kidney Disease (CKD)

● Type 7 Diabetes - Neuropathy

● Type 8 Diabetes - Diabetic Retinopathy

● Type 9 Diabetes - Cardiomyopathy (CVD)

● Type 10 Diabetes - Nephropathy

● Type 11 Diabetes - Cancer

♧ Oh! Glycation is the over-arching mechanism for diabetes:— O-linked β-D-N-acetylglucosamine (O-GlcNAc) is an abundant post-translational modification (PTM) that modifies the serine or threonine residues of thousands of proteins in the nucleus, cytoplasm and mitochondria.

♡ Being a major “nutrient sensor” in cells, the O-GlcNAc pathway is sensitive to cellular metabolic states. Hyper-O-GlcNAcylation occurs with hyperglycemia!

◇ — Zhu, Y., & Hart, G. W. (2020). Targeting O-GlcNAcylation to develop novel therapeutics. Mol Aspects Med, 100885. https://doi.org/10.1016/j.mam.2020.100885

After reading Carnivore code by Paul Saladino. I chose to go carnivore for improvements to my autoimmune issues. The problem is I cant stand salmon roe/liver or organ meats and cant find an affordable desiccated organ supplement in canada. Has anyone had success with taking a high quality multivitamin?

Second does anyone have any insight into how damaging end glycation products from cooked meat are and tips to avoid damage?

Original Abstract

https://www.atsjournals.org/doi/pdf/10.1164/ajrccm-conference.2020.201.1_MeetingAbstracts.A1031

Higher Dietary Intake of Advanced Glycation End-Products (AGEs) Is Associated with Increased Wheezing Symptoms in Children

J. G. Wang 1 , B. Liu 2 , F. Kroll3 , C. Hanson 4 , A. Vicencio 5 , S. Coca 6 , J. Uribarri6 , S. Bose 7 ; 1Division of Pulmonary, Critical Care and Sleep Medicine, Department of Medicine, Icahn School of Medicine at Mount Sinai Hospital, New York, NY, United States, 2Departments of Population Health Science and Policy, and Environmental Medicine and Public Health, Icahn School of Medicine, New York City, NY, United States, 3Krieger School of Arts and Science, Johns Hopkins University, Baltimore, MD, United States, 4Division of Medical Nutrition, Department of Health and Human Services, The University of Nebraska Medical Center College of Allied Health Professions, Omaha, NE, United States, 5Division of Pediatric Pulmonology, Department of Pediatrics, Kravis Children's Hospital, Icahn School of Medicine at Mount Sinai, New York City, NY, United States, 6Division of Nephrology, Department of Medicine, Icahn School of Medicine at Mount Sinai Hospital, New York City, NY, United States, 7Division of Pulmonary, Critical Care and Sleep Medicine, Department of Medicine, Icahn School of Medicine at Mount Sinai Hospital, New York City, NY, United States. Corresponding author's email: gennie.wang@gmail.com

Rationale: Advanced glycation end-products (AGEs) are oxidizing compounds that mediate inflammatory responses via the AGE receptor (RAGE), found most abundantly in the lungs. We aimed to determine if higher dietary AGE intake is associated with increased airways symptoms in children.

Methods: This was a cross-sectional study on 4,388 pediatric participants of the 2003-2006 National Health and Nutrition Examination Survey (NHANES). Daily AGE intake scores standardized for total caloric intake per participant were calculated based on food frequency questionnaire (FFQ) and published dietary AGE content. Respiratory questionnaires assessed for wheeze/cough symptoms among all participants. The primary outcome was presence of wheeze in the past year. Secondary outcomes included presence of each and any of the following respiratory symptoms: wheezing attacks, wheezing disrupting sleep/exercise, requiring healthcare utilization/pres

Rabbani N, Al-Motawa M, Thornalley PJ. Protein Glycation in Plants-An Under-Researched Field with Much Still to Discover. Int J Mol Sci. 2020;21(11):E3942. Published 2020 May 30. doi:10.3390/ijms21113942

https://doi.org/10.3390/ijms21113942

Abstract

Recent research has identified glycation as a non-enzymatic post-translational modification of proteins in plants with a potential contributory role to the functional impairment of the plant proteome. Reducing sugars with a free aldehyde or ketone group such as glucose, fructose and galactose react with the N-terminal and lysine side chain amino groups of proteins. A common early-stage glycation adduct formed from glucose is Nε-fructosyl-lysine (FL). Saccharide-derived reactive dicarbonyls are arginine residue-directed glycating agents, forming advanced glycation endproducts (AGEs). A dominant dicarbonyl is methylglyoxal-formed mainly by the trace-level degradation of triosephosphates, including through the Calvin cycle of photosynthesis. Methylglyoxal forms the major quantitative AGE, hydroimidazolone MG-H1. Glucose and methylglyoxal concentrations in plants change with the developmental stage, senescence, light and dark cycles and also likely biotic and abiotic stresses. Proteomics analysis indicates that there is an enrichment of the amino acid residue targets of glycation, arginine and lysine residues, in predicted functional sites of the plant proteome, suggesting the susceptibility of proteins to functional inactivation by glycation. In this review, we give a brief introduction to glycation, glycating agents and glycation adducts in plants. We consider dicarbonyl stress, the functional vulnerability of the plant proteome to arginine-directed glycation and the likely role of methylglyoxal-mediated glycation in the activation of the unfolded protein response in plants. The latter is linked to the recent suggestion of protein glycation in sugar signaling in plant metabolism. The overexpression of glyoxalase 1, which suppresses glycation by methylglyoxal and glyoxal, produced plants resistant to high salinity, drought, extreme temperature and other stresses. Further research to decrease protein glycation in plants may lead to improved plant growth and assist the breeding of plant varieties resistant to environmental stress and senescence-including plants of commercial ornamental and crop cultivation value.

[https://www.mdpi.com/1422-0067/21/11/3942/pdf](https://w

https://doi.org/10.1007/s40200-020-00614-0

https://pubmed.ncbi.nlm.nih.gov/33520830

Abstract

The study aimed to investigate the effects of 8-weeks AGEs restricted diet on glycemic control as well as lipid profile, inflammatory and oxidative stress biomarkers and IR in overweight patients with Mets. In this randomized, controlled clinical trial 40 clients were randomly assigned to take either a low AGE (L-AGE) or a regular AGE (Reg-AGE) diet. Also, both groups were advised to follow an energy-restricted diet. At baseline and after 8-weeks of intervention, anthropometric parameters, dietary intake, plasma concentrations of malondialdehyde, carboxymethyllysine, TNF-α, hs-CRP and levels of serum glucose, lipid and insulin were assessed. AGEs restriction resulted in significant changes in mean differences levels of CML (p  < 0.004), FBG (p  < 0.01), HOMA-IR (p  < 0.04), TNF-α (p < 0.01) and MDA (p  < 0.02) in comparison to Reg-AGE. Moreover, weight (p  < 0.0001) and WC (p  < 0.001) significantly declined in the intervention group. Our results indicate that dAGEs restriction plus a low-calorie diet is superior to a low-calorie diet in amelioration of central obesity and IR at least partially through reduction of OS and inflammation in Mets subjects.

------------------------------------------ Info ------------------------------------------

Open Access: False

Authors: Razieh Goudarzi - Meghdad Sedaghat - Mehdi Hedayati - Azita Hekmatdoost - Golbon Sohrab -

Additional links: None found

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/

"The current dAGE database demonstrates that a significantly reduced intake of dAGEs can be achieved by increasing the consumption of fish, legumes, low-fat milk products, vegetables, fruits, and whole grains and by reducing intake of solid fats, fatty meats, full-fat dairy products, and highly processed foods."

So, basically, all the foods that make us fat theoretically age us slower ?

whole milk will age you faster than low fat milk(even though people who drink it are overweight).

I mean, I drank whole milk every day as a kid and wasn't fat. my cousin was overweight, though, and she preferred low fat cause whole was too filling, even though i could and still can down cups of it a day and not feel full.

but older people reverse grey/white hair or regrow hair on this diet. so how can this diet age us faster ?

why buy collagen supplements when we can just eat red meat ? we need what's in the red meat, so why supplement ?

science basically says eat all the foods that inflame you; nuts/legumes, veggies, fruits, grains, more sugar. so, inflammation prolongs life span ?

go to any store, watch overweight families carefully reading labels on low fat milk and buying low fat yogurt. i see old, thin men with glasses reading out loud "low fat" as they hobble through dairy section. this is like a meme now and i feel like i'll forever be haunted by what i know and i see. it makes me not want to stay in the store for long now.