This process is a normal and inevitable part of life, and it’s why we age, why our organs slowly deteriorate and why we eventually die. We can’t stop this process, but we can slow it down or speed it up. The more glucose we deliver to our body, the more often glycation happens. Once a molecule is glycated, it’s damaged forever – which is why you can’t untoast a piece of toast. The long-term consequences of glycated molecules range from wrinkles and cataracts to heart disease and Alzheimer’s disease.
