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DESCRIPTION: Advanced glycation end products (AGEs) in our diet are thought to accelerate the aging process. Have a question about this video? Leave it in the comment section at http://nutritionfacts.org/videos/glycotoxins/ and I’ll try to answer it! Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. Be sure to check out other videos on aging (http://nutritionfacts.org/topics/aging/). And there are 1,449 subjects (http://nutritionfacts.org/topics/) covered in the rest of my videos–please feel free to explore them!

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5 replies
  1. Kathi H
    Kathi H says:

    I have read a lot about AGEs and in red roasted meat they are especially high- they form when sugar molecules are kind of combined with Amino acids… But here is my question: Could someone explain the metabolic pathway how they are formed in meat? Is this due to the muscle glycogen? Because meat does not contain sugar- just a tiny amount of muscle glucose- but this muscle glucose after killing the animal normally is converted into lactic acid…So why does meat contain so much more AGEs then Bread? Thank you 😀

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