One of the questions I like to ask my patients is “how old would you like to live to?” There is usually a short pause, then comes something like, “well if I can do the things I would like to do, I would like to live until I’m ___ years old.” It is a given that we all want to age gracefully and enjoy the years that we have, hopefully of sound mind and body. What are you doing today to make that a reality in 20 or 30 years?

Age isn’t just how old you are, it is also an acronym for Advanced Glycation End-products. They are formed when protein and excess sugar combine to form a bond. This is a naturally occurring process that can lead to the irreversible formation of AGE’s. This process leads to stiffening of tissue, think of our skin and arteries and what happens when that tissue gets stiffens. We get wrinkles and hardening of the vessels and arteries. Blood glucose that is not controlled will escalate this process leading to further complications which is yet another reason to keep our blood glucose under control.

AGE’s are a source of inflammation in our body and are direct precursors to cancer, cardiovascular disease and diabetes.

AGE formation is ongoing in our systems but they can also be consumed in the food that we eat. Our body’s best defense against AGE’s is to limit their intake. The less our body has to deal with them, the easier time we have decreasing the burden.

It is grilling season this time of year and really for many of you, all year long. Who doesn’t like a good charbroiled brat or steak? Our taste buds do but our bodies don’t necessarily like them. This cooking of food with high heat causes that reaction of proteins and sugars and the more charred your food is, the more AGE’s will be consumed. Not to rain on your parade (if I could make it rain these days, I surely would), but keep this is mind in your cooking process. With everything, moderation is the key.

Alternatives to high heat cooking include; Steaming, braising and poaching. These are cooking methods that use low heat and decrease the formation of AGE’s. Another novel cooking approach is sous vide cooking. This entails pre-packaging your food and placing it in a water bath that has a set temperature. Your meat will be cooked at the appropriate temperature all the way thru. If you are curious about this technique, here is a link to the explanation: https://en.wikipedia.org/wiki/Sous-vide

One way to slow the AGE effect involves the use of certain supplements that have been shown to inhibit the formation of AGEs. Notable in this regard are: benfotiamine (vitamin B1), carnosine, alpha-lipoic acid, and rutin.

Stop by the pharmacy to see if you would like more information or need help with supplements to decrease AGE’ing.