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. Since browning is ageing and ageing is browning, slowing down the browning reaction in your body leads to a longer life. Fructose molecules glycate things 10 times as fast as glucose, generating that much more damage. Again, this is another reason why spikes from sugary foods such as cookies (which
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