Glycation is the attachment of sugars to proteins and lipids, leading to what are called ‘Advanced Glycation End-products’ (AGEs in shirt). The consequent damage of those proteins/lipids, especially collagen and elastin, leads to inflammation, free radical formation / oxidative damage and fibrosis, all of which accelerate aging…
Cranberry juice reverses glycation - and subsequently protects from skin ageing and cellulite
Cellulite and glycaemic index (GI): the effect of sucrose, glucose, fructose and glycation
Glycemic index (GI) refers to the speed with which a certain food raises blood glucose levels. The glycaemic index is a scale from 0-100, with pure glucose set to be 100. A food is considered to have a low GI if it is 55 or less; high GI if 70 or more; and mid-range GI if it is 56 to 69. Some foods and drinks actually have a GI much higher than glucose. For example the GI of beer is up to 119 and that of corn flakes is up to 132…
