What is anti-glycation? Anti-glycation refers to the sugar in the body. People consume carbohydrates through food, and the carbohydrates will be converted into sugar, part of which will be broken down into fructose and transported to the cells to provide energy for the body. The more sugar, the better. Excessive sugar cannot be absorbed by the body. The sugar that cannot be absorbed will combine with protein and undergo a non-enzymatic glycation reaction to produce brown protein. This type of protein can directly affect the condition of the skin and make the skin The skin becomes rough, dull, and has no luster. The skin will become more and more sagging, causing wrinkles and causing aging. The most intuitive manifestation is that on our skin, it turns yellow and dark, the pores are enlarged, and acne is prone to inflammation. In many cases, it is caused by glycation.
Sugar can be divided into many types, such as monosaccharides: white sugar, glucose, disaccharides: maltose, sucrose, etc., and the most diverse polysaccharides: various starches.
If you want to fight against glycation, you can give up refined rice noodles, processed sweets and sugary drinks. Starches that are daily staple foods still need to be eaten. You can choose whole grains such as sweet potatoes, corn, or whole grains (oats, quinoa, etc.) to replace the usual rice and noodles.
Sugar is the main source of energy for our body, so don’t not consume any sugar when it comes to “anti-glycation”. Only proper intake of sugar can allow our bodies to function normally.
What we often say about “quitting sugar” and “anti-sugar” refers to free sugars in food, such as some sweetening additives, white sugar in milk tea cakes, syrups, etc.
Some tips for anti-glycation:
Reduce sugar intake, drink less milk tea, sweets, etc., and drink more water. Eat low-GI foods, more vegetables and less sugary fruits. Exercise more, and move more at home, lie down less, and don’t sit if you can stand. Develop good living habits, go to bed early and get up early.
What is GI?
GI = (Glycemic Index) "Food Glycemic Index", also referred to as "Glycemic Index". It is an indicator that reflects the degree to which food causes an increase in blood sugar in the human body. It is used to measure the impact of carbohydrates in food on blood sugar concentration.
The higher the GI value of a food, the easier it is to form fat. Due to fast digestion and high absorption rate, high GI foods lead to increased secretion of insulin. After a meal, blood sugar rises rapidly in a short period of time, exceeding the energy required by the body itself, and will naturally be converted into fat and accumulated in the body. The most annoying thing is that high GI foods make people feel hungry in a short period of time, so they start eating again, falling into a vicious cycle. It is worth noting that people who eat high GI foods for a long time usually have a higher body fat rate.
Low GI foods have a low absorption rate, slow release of glucose, and a relatively slow rise in blood sugar, which makes it less likely to generate excess heat and convert the heat into fat, making people less hungry.
Food GI value level:
Low GI food GI≤55
Medium GI food 55 High GI Food GI≥70 What are low GI foods? Grains: quinoa, whole wheat (whole grain) noodles, soba noodles, vermicelli, black rice, black rice porridge, corn, macaroni, lotus root starch Vegetables: konjac, potato Cabbage, cucumber, bitter melon, celery, eggplant, green pepper, kelp, eggs, enoki mushrooms, shiitake mushrooms, spinach, tomatoes, bean sprouts, asparagus, cauliflower, onions, lettuce Beans and bean products: soybeans, eyebrow beans , chicken heart beans, tofu, beans, mung beans, lentils, green beans Fruits: prunes, apples, pears, oranges, peaches, grapes, pomelo, snow pears, cherries, grapefruit, strawberries , cherry, kumquat, grape, papaya Beverages: milk, low-fat milk, skim milk, low-fat cheese, black tea, yogurt, sugar-free soy milk Sugar and sugar alcohols Category: Fructose, Lactose, Xylitol, Isomax, Maltitol, Sorbitol