come from our environment. Cigarette smoke, for example,
is a rich vehicle for these aging accelerators to enter the
body. AGE formation is also a fairly common chemical
reaction in food preparation, particularly when high-heat
cooking methods are used. While AGE research is still in its
infancy, studies have shown that the vast majority of AGEs
are created endogenously—in the body—and are a result of
diets rich in carbohydrates. In fact, vegetarians have been
reported to have more circulating AGEs than people who eat
meat, and it’s thought that the reason for this is their higher
reliance on dietary carbohydrates and a greater intake of
fruit.^19
AGING TOXINS IN OUR ENVIRONMENT
If you’ve ever seared a steak on a grill and watched a brown
crust develop, you’ve seen glycation at work. Browning
indicates the formation of exogenous (formed outside the
body) AGEs. This is known as the Maillard reaction. In
truth, the processing of food of any kind creates AGEs, but
dry, high-heat methods of cooking like barbecuing or
roasting are particularly promotive of AGE formation, and
processed meats (sausages and hot dogs, for example)
contain a higher amount than their more natural forms. The
safest cooking style involves moist heat, such as sautéing or
steaming. (Plants will contain fewer AGEs than meat,
regardless of cooking style.)
This may cause some to wonder if they should skip the