“You are what you eat” is perhaps the most trite cliche ever spoken – but that doesn’t mean it’s not true! It’s especially pertinent in terms of a hot skin care topic: glycation. What is it, and how can you fight against its visible effects?
AGEs
If you could use a little extra motivation to stick to their New Year’s resolution to eat better, know about glycation can help. When you eat your favorite sweet treats, the sugar molecules attach themselves to fats and proteins in your bloodstream.
Together they form a new type of molecule, called advanced glycation end products – shortened by AGEs. Now AGEs have a negative effect on proteins, making them malformed and stiff.
Collagen and elastin are two essential proteins that are responsible for youthful, resilient, and plump skin. When they team up with sugar molecules, they become less supple and even discolored. And this is why you’ll want to think twice before a piece of double fudge cake: the breakdown in collagen and elastin result in sags, lines, wrinkles, and a dulled complexion.
New York dermatologist Dr. Cheryl Karcher says, “Number one, the glucose makes the cells abnormal; and number two, it creates free radicals. So you get a double whammy when it comes to aging.”
Fighting Glycation-Induced Aging
Even healthy sugars (e.g. those in whole grains and fruits) can cause glycation. If you have normal blood sugar levels, the process happens slowly over the course of your life. It’s normal aging. However, if consume a lot of sugar, especially processed sweets, and/or have diabetes, the effects are accelerated.
We can help you fight back: The CHOLLEY PROFESSIONAL PHYTOBIOTECH SATIN Program is a breakthrough treatment that specifically targets glycation. This solution inhibits the formation of AGEs protects skin proteins, repairs glycated proteins, and restores skin tone for a brighter complexion.
CHOLLEY can help you achieve their healthiest, most beautiful skin.
Source: http://www.elle.com/beauty/makeup-skin-care/tips/a2471/sugar-aging-how-to-fight-glycation-614621/
