glycation. Think of the crackling surface of crème brûlée, or crispy chicken skin or the crust of a baguette. Known as the browning or Maillard reaction between amino acids and sugars, this is what makes food taste good. However, in your body this reaction produces AGEs (advanced glycation end products) that bind to RAGEs (receptors for advanced glycation end products). And they do exactly what their acronyms suggest—they cause your body to age and rage against the insult of too much sugar and starch. Once the sugars bind to the proteins, they become dysfunctional and cause disease.
