29/05/2025
If you put a chicken πin the oven, it goes from pink to brown, right? πππ€
You've seen this. It cooks. π©π»βπ³
This process of cooking is called GLYCATIONπ‘
It's the process of browning or of cooking.
Same thing when you toast a piece of toast, for example. π
The interesting thing is, a human being from the moment we're born, we're slowly cooking in that same way on the inside.
We're slowly glycating, we're slowly browning. π€
And then when we're fully glycated, when we're fully cooked, we die.
That's why when you look at the cartilage of babies, it's white, π¦΄and if you look at the cartilage of somebody who's 90 years old, it's brown. π©»
They've cooked on the inside.
And every glucose spike increases this process of glycation, so much so that glucose and glycation, they kind of sounds like a similar word, glucose glycation. π«
It's because it's glucose doing the glycating.
So every glucose spike increases glycation, increases cooking, accelerates aging. π΅πΌπ΄πΌ
And this shows on your skin, you get wrinkles faster, if you glycate more, and also on the inside, your organs slowly get damaged. π§ π«π«
So, glucose spikes, you age faster. π₯
