Dr. Davis states: «The more wheat products you consume, the higher and more frequently blood glucose increases, the more
glycation occurs.
Not exact matches
Indeed, roasting nuts produces more advanced
glycation end products when roasted (although less compared with animal products) and lipid oxidation can
occur when roasted.
Sugar forms advanced
glycation end products (AGEs) when it reacts with amino acids and fats, a process which can
occur in food itself during cooking and also in metabolic reactions inside the body.15 In cooking, the process is called the Maillard reaction, which gives breads and meats their browned, caramelized aroma and appearance.
Indeed, roasting nuts produces more advanced
glycation end products when roasted (although less compared with animal products) and lipid oxidation can
occur when roasted.
... and many studies have been found that show that, at least for a short period of time, damage from
glycation and other adverse molecular events
occur with far lower blood glucose.
Many of the complications of diabetes come from advanced
glycation endproducts (AGE), which
occur when glucose cross links with proteins in the body, a process closely associated with the formation of free radicals.