brown rice, while Dr. Paul opts for white (and insists he’s
made the better-tasting choice for an hour afterward).
Now that you know how easily starches can be
converted to sugar, you should be aware that whether you
consume a cup of juice, which leads to a sharp spike in
blood sugar, or a bowl of brown rice, which contains fiber
and sugars linked together in long chemical chains leading
to a smaller but prolonged flood, the amount of glycation
that occurs for a given amount of carbs is pretty much the
same. This rate can be boiled down to a simple formula:
Glycation = Glucose Exposure x Time
Like oxidation, some degree of glycation is going to occur
as an inevitable part of life. But the good news is, just as we
can slow the rate of oxidation in our bodies by avoiding
oxidized oils (among other things), we can also slow the rate
at which glycation occurs. And our most powerful anti-
glycation weapon may just be our forks,* which we can use
to select foods that do not contain an overabundance of
sugar (chained together or otherwise) that can stick to our
proteins.
Sugar-Rich Sugar-PoorWheat (whole and white) Grass-fed beef