29/05/2025
If you put a chicken ๐in the oven, it goes from pink to brown, right? ๐๐๐ค
You've seen this. It cooks. ๐ฉ๐ปโ๐ณ
This process of cooking is called GLYCATION๐ก
It's the process of browning or of cooking.
Same thing when you toast a piece of toast, for example. ๐
The interesting thing is, a human being from the moment we're born, we're slowly cooking in that same way on the inside.
We're slowly glycating, we're slowly browning. ๐ค
And then when we're fully glycated, when we're fully cooked, we die.
That's why when you look at the cartilage of babies, it's white, ๐ฆดand if you look at the cartilage of somebody who's 90 years old, it's brown. ๐ฉป
They've cooked on the inside.
And every glucose spike increases this process of glycation, so much so that glucose and glycation, they kind of sounds like a similar word, glucose glycation. ๐ซ
It's because it's glucose doing the glycating.
So every glucose spike increases glycation, increases cooking, accelerates aging. ๐ต๐ผ๐ด๐ผ
And this shows on your skin, you get wrinkles faster, if you glycate more, and also on the inside, your organs slowly get damaged. ๐ง ๐ซ๐ซ
So, glucose spikes, you age faster. ๐ฅ