You Are Rusting From the Inside

See the bread?

Burnt toast is more than a bad breakfast. It's a simple example of Advanced Glycation End products (AGEs). The darker the toast, the higher the AGEs - what I call "internal rust."

This "internal rust" accumulates in the gut, creates a biological backlog, and accelerates the aging process. It’s why energy, immunity, and mobility often stall. It's​ actually inflammation cooking inside you, slowly stealing your energy and mobility.

This is where the Biological Backlog begins. ​We may think stiff joints and brain fog are just "getting old." They're​ actually signals that your internal engine​ - your gut​ - is clogged.

if your joints feel stiff in the morning, or if you feel that "brain fog" that makes it hard to focus, you are likely feeling the effects of this internal rust. You are essentially "browning" your internal tissues the same way you brown that piece of toast.

To understand AGEs, consider the following points:

• AGEs are harmful compounds formed when proteins or fats combine with sugars in the bloodstream.

• They can accumulate in the body over time, contributing to aging and various diseases.

• High levels of AGEs are linked to diabetes, cardiovascular diseases, and neurodegenerative disorders.

• Dietary sources of AGEs include processed foods and those cooked at high temperatures (grilling, frying, roasting, or even that daily habit of toasting your bread until it's dark brown).

• Reducing sugar intake and cooking methods (steaming, boiling, and light sauteing) can help lower AGE formation.

• Antioxidants may help mitigate some of the harmful effects of AGEs in the body.

• The more diverse your diet, the more diverse your gut microbiome becomes, and a diverse microbiome is a more resilient one. Dietary diversity (such as a wide variety of fruits, veggies, herbs, and spices) provides the biological building blocks for a powerful defense system against AGEs.

Reversing the effects of AGEs requires a multi-pronged approach that combines dietary changes to lower intake, lifestyle adjustments to reduce internal production, and the use of specific natural compounds (such as polyphenols, terpenoids, and certain vitamins) that act as antiglycating agents. Key strategies include cooking with moist heat, limiting processed and high-fat foods, controlling blood sugar, and consuming a diversity of antioxidant-rich foods which provide high levels of protective compounds.