>Glycation is a natural, non-enzymatic chemical process where excess sugar molecules spontaneously bond with proteins, lipids, or DNA in the body>This reaction forms unstable intermediate structures that eventually turn into permanent Advanced Glycation End-products (AGEs).>AGEs cross-link structural proteins like collagen and elastin, making them rigid, weak, and brittleSo excess sugar i.e. any carbohydrate you eat, since any other sugar your body needs you can make on your own from animal fats and protein (there are no essential carbohydrates), literally damages your protein structures (literally every part of your body including your eyes)>advanced glycation end products (AGEs) significantly affect eye tissue by promoting protein cross-linking, oxidative stress, and inflammation>AGEs are harmful compounds formed when proteins or lipids combine with sugars in the bloodstream through a non-enzymatic reaction called glycation. Because many eye structures contain long-lived proteins with slow turnover rates, they are particularly vulnerable to AGE accumulation over time
>>17066808It's not from "excess sugar" it's from any sugar at all. Some amount of it will bind to random molecules and create AGEs.Carbs have the advantage of being the most efficient source of energy for every cell in the body. Plus, a high-fat diet is not without issues too: it obviously requires more oxygen, doesn't have localized storage like glycogen, and can form plaques in arteries as well (in the same sense that AGEs are a longer-term issue).Of course, naturally the body has mechanisms to clear out both plaque and AGEs, these mechanisms simply degrade as you age, like all things.
>>17067043Some of those compounds are chemically stable, relatively speaking. Google is funding research towards synthetic enzymes that can break them down safely.
>>17067043>Carbs have the advantage of being the most efficient source of energy for every cell in the bodyhow is that true if the randle cycle inhibits sugar from being uptaken?>and can form plaques in arteries as wellplaques are not made of fat and fat doesn't causa plaques anyway, that's just made up nonsense inflammation causes damage to tissue and protein, calcium and cholesterol go there to try to fix the damage created by inflammation >doesn't have localized storage like glycogenand? protein and fat are converted to sugar if needed
>>17067076>how is that true if the randle cycle inhibits sugar from being uptaken?What does the randle cycle have to do with my statement? I'm just saying that glycolysis is more oxygen-efficient than β-oxidation.>fat doesn't causa plaques anywayExperimentally, people on high-fat diets have more plaque buildup when their arteries are scanned.>>doesn't have localized storage like glycogen>and?See above where I mentioned that carbs are the most efficient energy source. You don't want to be shuttling around more fatty acids than you need to when your body is already oxygen-starved.>protein and fat are converted to sugar if neededThis is slow and cannot keep up with acute muscle demands for fuel, which is why glycogen exists in the first place.
