Insulin

By Controlling Insulin, You May Be Controlling Aging
When we eat, our bodies release insulin into our blood stream so that we can process glucose (sugars) from our foods to make energy, especially in our muscles.

Glucose belongs in our cells and not in our blood. When it remains in our blood we produce more insulin. Increased insulin, according to many researchers, is the number one factor for accelerated aging.

Glucose
Our cells need glucose for many things including energy, metabolism, and for mood and cognitive function. The short term benefit of eating a candy bar, besides its good taste, has long been know by athletes and students, sugar gives you energy and makes you think straight, that is, in the short-term.

The reason we cannot eat large amounts of glucose is obvious. We would get fat, develop insulin resistance, and then diabetes.

When we eat too much glucose, as sugar or in the form of high-glycemic carbohydrates, more insulin is needed to be released to usher the glucose into the cells.

The insulin receptors in our cells down-regulate and we become insulin resistant. We are then on a the path to Metabolic Syndrome and probably Type II Diabetes.

Glycation
Glycation is one of the most significant biologic markers of aging.

High blood sugar produces Advanced Glycation End-Products (AGEs). Very dangerous chemicals produced by sugar-protein-fat reactions that attack collagen and DNA and also produce Interleukin 6-the root cause of inflammation. Glycation is a major cause of inflammation that triggers degenerative disease.

By minimizing glycation you can add years of vitality, productivity, and great health to your healthspan.

Research articles