Ageing and arthritis Depending on your diet, you may have spiked your glucose (and fructose) tens of thousands more times than your neighbour has by the time you reach 60. This will influence not just how old you look externally but how old you are internally. The more often we spike, the faster we age. Glycation, free radicals and the subsequent inflammation are responsible for the slow degradation of our cells – what we call ageing.
