【AGEs】余った糖分が老化を促進させる！？糖化したくなければ食材は焼くな！

I don't find living a "no-tanning lifestyle" particularly difficult. In fact, I enjoy it, feeling like an athlete. I feel like Cristiano Ronaldo. If you feel it's not for you, find a method and frequency that suits you! ◾️Channel Description 【Don't confuse aging with senescence!】 35-year-old single man, struggling business owner, anti-aging hobby, strong desire for marriage What you think of as "aging due to age" is simply "aging due to unhealthy lifestyle." Sleep, diet, weight training, beauty, and dating/work. A documentary about a 35-year-old single man's fierce battle against aging and his struggle to enjoy a vibrant life. I don't think you'll be convinced by just an amateur's opinion, so I've included evidence below ↓ Of course, I'm using AI help. ▼Regarding the link between glycation and aging ■ Overview of the research The data on "aging caused by glycation (body charring)" introduced in the video is based on the following representative medical research that clarified the mechanism of "AGEs (Advanced Glycation End Products)," aging substances that are generated when excessive sugars bind to proteins in the body. ① Impact on skin wrinkles and sagging Excessive sugars have been proven to directly cause the destruction of collagen that supports skin firmness, leading to a loss of skin elasticity (commonly known as "sugar sag"). (Source: Danby FW. Clinics in Dermatology, 2010.) ② Deterioration of the entire body, including blood vessels and bones Damage from glycation extends not only to the skin surface but also to blood vessels, bones, and organs throughout the body. It has been revealed that the accumulation of AGEs in the body leads to a loss of vascular flexibility, increasing the risk of arteriosclerosis and various diseases. (Source: Gkogkolou P, et al. Dermato-Endocrinology, 2012.) ■ Data Interpretation and Conclusion The frightening aspect of glycation is its "irreversibility"—the fact that once aging substances (AGEs) are formed, it is extremely difficult to reverse them back to their original, normal state. However, this can be effectively prevented with small daily efforts such as "being mindful of the order in which you eat (vegetables first)," "suppressing rapid increases in blood sugar levels," and "getting moderate exercise." The latest anti-glycation medicine strongly supports the idea that lifestyle choices are the greatest weapon in slowing down the aging process of skin and blood vessels. ▼ Regarding the Amount of AGEs Generated by Cooking Method ■ Overview of the Study The "differences in the amount of AGEs (aging substances) generated depending on the cooking method" introduced in the video are based on a global database study of AGEs in food, conducted by a team led by Dr. Uribari and Dr. Goldberg of Mount Sinai School of Medicine in the United States, which examined over 500 types of food. (Source: Uribarri J, Goldberg E, et al. "Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet." Journal of the American Dietetic Association, 2010.) ■ Estimated AGEs Generation by Cooking Method (Comparison Based on Meat) Even with the same ingredients, the amount of AGEs (the numerical value is an estimated number of units) in the finished food differs dramatically depending on the "heating temperature" and "moisture content," as follows: • "Raw" State (Reference Value: 1x) [Approximately 700] Base value contained in raw meat before heating. • "Boiling, Steaming, and Simmering" (Approximately 1.5x to 2x) [Approximately 1,000 to 1,500] This is the "safest cooking method" as it is cooked below the boiling point of water (100°C), making glycation reactions least likely. *Sautéing, Grilling, and Roasting* (Approximately 7 to 9 times higher) *Approximately 5,000 to 6,000* Because these methods involve heating at high temperatures (150°C to 200°C or higher) and removing moisture, AGEs increase dramatically. *Deep-frying and Grilling* (Approximately 10 to 14 times higher) *Approximately 7,000 to 10,000* High-temperature cooking with oil or strong heat from an open flame (golden browning) causes AGEs to explode and jump to more than 10 times their raw level. ■ Data Interpretation and Conclusion As research data shows, the amount of aging substances AGEs produced can be completely controlled not only by the "food itself" but also by "how it is cooked." While it's not necessary to steam all meals every day, simply reducing the frequency of high-AGEs cooking methods like "deep-frying and grilling" and increasing the frequency of "boiling and simmering" can significantly reduce the amount of aging substances ingested. Modern nutritional medicine strongly recommends that acquired cooking techniques are a powerful defense against youthfulness, both internally and externally.