Tag: Advanced glycation end products

According to a study published in *JAMA Neurology*, a high-fat and high-sugar diet was shown to adversely affect brain amyloid chemistry in a short period of time. No foods directly produce amyloid protein, as it is made by the body. However, certain dietary patterns and specific foods are linked to increased amyloid protein aggregation and related inflammation, suggesting an important connection between diet and risk factors for neurodegenerative diseases like Alzheimer's.

Research consistently shows a strong connection between dietary habits and inflammatory conditions, including nerve pain. So, does eating sugar make nerve pain worse? For many, especially those with conditions like diabetes, the answer is a definitive yes, due to several key biological mechanisms that affect nerve function and health.

The Maillard reaction is a complex chemical process responsible for the golden-brown crust on baked bread and the savory sear on a steak. It gives our favorite foods their distinctive aromas and flavors, but scientific research has long debated the potential health implications of its byproducts. Is the Maillard reaction unhealthy, or are its risks manageable with mindful cooking techniques?

Research indicates that consuming too much processed sugar can trigger a cascade of inflammatory responses throughout the body, raising C-reactive protein levels. This inflammation is a primary reason why you can get muscle pain from too much sugar, leading to aches, stiffness, and overall discomfort.

Benfotiamine is a fat-soluble form of vitamin B1, or thiamine, that demonstrates a significantly higher bioavailability than its water-soluble counterpart. For this reason, benfotiamine is best for conditions where high-dose thiamine is beneficial, primarily targeting nerve health and complications related to diabetes.

Research has increasingly highlighted a strong connection between excessive sugar intake and chronic inflammation. While acute inflammation is the body’s natural and temporary healing response, ongoing, low-grade inflammation can damage healthy tissues over time.

Did you know that cooking meat, while essential for food safety, actually changes the structure of its proteins? The question is, does overcooked meat still have protein, and is it as beneficial as a properly cooked cut? The answer is more complex than a simple 'yes' or 'no' and holds important implications for your health and nutrition.

According to the National Institutes of Health, diet is the single biggest contributor of dietary Advanced Glycation End Products (AGEs). The meat that AGEs you the fastest is generally red and processed meat, particularly when cooked at high temperatures. This phenomenon, known as the 'Maillard reaction', not only gives food its brown, flavorful crust, but also generates these harmful compounds linked to accelerated aging and chronic disease.

According to a 2021 meta-analysis published in the journal *Heart*, high intake of fried foods increases the risk of major cardiovascular events by 28%. This stark finding underscores the serious health risks associated with the high-heat cooking method known for creating inflammatory compounds that harm the body.

According to the World Health Organization, processed meat is classified as a Group 1 carcinogen, meaning there is strong evidence it causes cancer. Unsurprisingly, the consumption of processed meat also has significant links to inflammation, a key driver of numerous chronic diseases. This article explores the various mechanisms through which processed meat causes inflammation, from gut disruption to harmful compounds.