The benefits of healthy fats are good for your entire body!  They are particularly beneficial at decreasing the massive damage caused by advanced glycation end products (AGEs).  

These compounds are the result of proteins (amino acids) and sugars (glucose) binding together.  This is a process known as glycation.  AGEs are pro-inflammatory and highly toxic substances that lead to damage in food as well as the human body on the cellular level.  

They are basically by-products that accumulate in your tissues over your lifetime.  

AGEs have been scientifically linked to…

  • Diabetes and insulin resistance
  • Loss of bone density and muscle mass
  • Heart disease (damage to interior blood vessel walls)
  • Rheumatoid arthritis
  • Cataracts
  • Renal disease (kidney failure)
  • Rapid aging
  • Hormone disruption
  • Metabolic disorders
  • Obesity
  • Alzheimer’s, Parkinson’s, and dementia
  • Chronic inflammation and oxidative stress

Many of these conditions are common as you grow older so the acronym AGE is appropriate.  To slow the effects of advanced glycation end products on your body and quality of life, you must limit what they use for fuel!

How Do AGEs Get In Your Body?

The Mount Sinai School of Medicine worked in collaboration with scientists around the world on the research of advanced glycation end products.  They discovered several key factors about how AGEs accumulate and the overall effects on your body.

“Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs).  Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease.”  

They go on to suggest, “Cooking methods such as poaching, steaming, stewing, and boiling.  The use of acidic marinades, such as lemon juice and vinegar, before cooking can also limit dAGE generation.”

Broiling, grilling, and frying your foods at high heat stimulates AGE production!  The Mount Sinai team offered an example of beef that is broiled in comparison to being stewed or boiled.  The AGE content drops by almost 65% just by changing the cooking method!

Then there is the actual food you’re eating…and most of it is deadly.  

The rest of this article goes against everything you’re being told by the media, the food industry, and the medical community…but that doesn’t make it any less true!  

The Benefits of Healthy Fats Stop the AGE Invasion!

If you are diagnosed with diabetes or heart disease, one of the first things your doctor will likely suggest is that you eat everything “low fat” and increase your intake of whole grains.

That is the worst thing you could do!

First, the garbage food manufacturers put in “low fat” foods (to remove the naturally occurring fat) is much worse than the fat itself.  

Second, whole grains do nothing but dump massive quantities of carbohydrates into your body – which converts to sugar – which leads to more advanced glycation end products!

The average American consumes more than two pounds of sugar every week.  A vast amount of that sugar is in the form of high-fructose corn syrup that is added to everything from “healthy” cereals and breads to sodas and processed foods.  

Even foods you wouldn’t consider “sweet” likely contain it because it is cheap and plentiful.  It is also one of the primary factors in inflammation, obesity, diabetes, cancer, and heart disease epidemics!  Fructose is difficult for your body to process and stresses out your liver.

Modern society consumes incredible quantities of refined and processed sugar…and then you’re told to boost your intake of whole grains…which equates to even more sugar.  

Worse, it’s contributing to the breakdown of your brain!  Even people without diabetes are in danger of sugar overload that leads to dementia!

The Mayo Clinic found that those who follow a high-carb diet have an 89% greater risk of cognitive impairment.  Meanwhile, they discovered that those who followed a high-fat diet have a 44% lower risk of cognitive impairment.  

That’s right!  The benefits of healthy fats are what your brain needs!  The wrong advice – telling you to eat the wrong food – is why we have an epidemic of neurodegenerative disease in countries that follow the garbage Western diet!

Why is this information not being blasted around the world?  

That’s an excellent question and the answer will disturb you (because it should).  If the medical community admitted that forty years of their “low fat” and “high carb” advice was wrong, it would place the responsibility for explosions of obesity and disease at their door.

Instead, they crush the research about the benefits of healthy fats, raise the noise level, and distract the average consumer with “this tastes good,” “this is cheap,” and “this is convenient.”  

Therefore, the problems continue, the health of the population continues to degrade, and it doesn’t look as though they plan to change that anytime soon.

Your diet is the key to a long and healthy life or…

The path to a life riddled with disease!

You are receiving the wrong information.  The diet you’re choosing based on that information is causing the production of AGEs that are aging you too fast and attacking your vital organs!

Quick Takeaways

  • Limit grains (whole grains or otherwise)
  • Limit carbohydrates in all forms
  • Make sure you get plenty of vitamin D
  • Add some saturated fats such as grass-fed beef and eggs (the entire egg!)

The brain is 70% saturated fats and you’re going to have a healthier brain if you feed it!  Get rid of the sugars and supposed “healthy” grains that are starving your brain and leaving it filled with sticky plaque!

Instead, start supplying the healthy fat benefits it really craves (and needs)!

 

REFERENCES

https://www.mountsinai.org/about/newsroom/2016/diets-avoiding-drycooked-foods-can-protect-against-diabetes-say-mount-sinai-researchers

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/

https://www.ncbi.nlm.nih.gov/pubmed/16037267

https://newsnetwork.mayoclinic.org/discussion/eating-lots-of-carbs-sugar-may-raise-risk-of-cognitive-impairment-mayo-clinic-study-finds/