Research suggests that up to 30% of the A.G.E.s that we consume in our food remains inside our bodies and is not excreted. Over time, these A.G.E.s build up in our tissues, causing damage which can lead to serious chronic diseases. Due to increased food processing over the last few decades, we are consuming higher amounts of A.G.E.s than ever before.
Most certainly, YES! Initial studies in healthy individuals indicate that a consumption of between 15,000 to 20,000 A.G.E.s per day may be a healthy limit. However, while we know A.G.E.s are associated with both chronic disease occurrence and complications, further research is required to definitively assign a recommended daily ceiling on the amount of A.G.E. consumption per day. The body can detoxify some, but not most A.G.E.’s, and there is not yet enough research to show how much is truly too much. There is no dietary requirement for A.G.E.’s, thus “less” is definitely better.
You cannot totally avoid A.G.E.s as they are part of our natural biology. However, by being “A.G.E. aware” we can make relatively small changes to our everyday lifestyle which will reduce the amount of A.G.E.s we expose our bodies to. For example, knowing the A.G.E. content in individual food types and how different cooking methods increases them, can have a tremendous impact in the levels of A.G.E.s we consume.
The difficulty is that most people are unaware of the existence of A.G.E.s, let alone the damage that they cause. Currently, there are no databases or resources detailing this information. This is where the Anti A.G.E. Foundation can help. Our mission is to make the world “A.G.E. aware” by creating this dynamic educational resource that provides information on the links between modern nutritional habits, chronic diseases and A.G.E.s. We are here to provide you with facts about food processing and how compounds such as A.G.E.s are impacting the health of you and your loved ones. Most important, we aim to provide science-driven answers to how we can reduce the damage caused by the consumption of A.G.E.s in our diet. Join us as we work with researchers, institutions, food manufacturers, and policy makers, so that together we can all make healthier choices.