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Harmful Effects of Sugar
We know sugar increases insulin, but even by itself sugar is bad for you. You can divide aging into basically two major categories, one being genetic causes of aging. Cells have a limited capacity to divide, but normally we don’t reach that capacity. The more rapidly you make cells divide, the more rapidly they age.
One of the effects of insulin is to stimulate cellular proliferation and division. So we know that it increases the rate of aging of a cell population by that alone. But to get to the other category, our cells accumulate damage with age and we can’t help that.
When I say aging, I really am talking about something called senescence, or the damage associated with aging, but the common usage is the word aging. I can’t prevent you from being a day older tomorrow; that is aging. When we talk about aging we normally think about the damage that is associated with that day. We have accumulated more damage during that day, which is called senescence. What causes that damage? There is often an example of test tubes in a laboratory. You don't think of test tubes as aging, yet if you mark test tubes with a little red dot and counted the number of test tubes there were at the end of the year with a little red dot left, there would hardly be any. Why? Because they have encountered damage; they've broken, so even though there is not aging they do have immortality rates. Aging is an increase in the rate of mortality.
In humans, the rate of mortality doubles every eight years.
That is really how you gauge the rate of aging. We found in animal studies that the rate of aging can be largely controlled by insulin, but the damage that accumulates during that aging is caus"ed largely by sugar.
The two major causes of accumulated damage are oxygenation and glycation.
Oxidation
Whenever oxygen combines with something, it oxidizes. Oxygen is a very poisonous substance. Throughout most of the history of life on Earth there was no oxygen. Organisms had to develop very specific mechanisms of dealing with high levels of oxygen before there could ever be life with oxygen. So we evolved very quickly, as plants arose and developed a very easy means of acquiring energy, they could just lay back and catch rays, they dealt with that oxygen with the carbon dioxide by spitting it out, so the oxygen in the atmosphere increased. All the other organisms then had to cope with that toxic oxygen. If they didn't have ways of dealing with it, they perished.
One of the earliest ways of dealing with all that oxygen was for the cells to huddle together so that at least the interior cells wouldn't be exposed as much. So, multi-celled organisms arose after oxygen did. Of course, with that came the need for cellular communication.
Glycation
Everyone knows that oxygen causes damage, but unfortunately the press has not been as kind to publicize glycation. Glycation is the same as oxidation except substitute the word glucose. When you glycate something you combine it with glucose. Glucose combines with anything else really; it's a very sticky molecule.
Just take sugar on your fingers. It's very sticky. It sticks specifically to proteins. So the glycation of proteins is extremely important. If it sticks around a while it produces what are called advanced glycated end products (A.G.E.s). That acronym is not an accident. If you can turn over, or re-manufacture, the protein that's good, and it increases the rate of protein turnover if you are lucky. Glycation damages the protein to the extent that white blood cells will come around and gobble it up and get rid of it, so then you have to produce more, putting more of a strain on your ability to repair and maintain your body.
That is the best alternative; the worst alternative is when those proteins get glycated that can't turn over very rapidly, like collagen, or like a protein that makes up nerve tissue. These proteins cannot be gotten rid of, so the protein accumulates, and the A.G.E.s accumulate and continue to damage.
That includes the collagen that makes up the matrix of your arteries. A.G.E.s are so bad that we know that there are receptors for A.G.E.s, hundreds of receptors, for every macrophage. They are designed to try to get rid of those A.G.E.s, but what happens when a macrophage combines with an A.G.E. product?
It sets up an inflammatory reaction. You eat a diet that promotes elevated glucose, and you produce increased glycated proteins and A.G.E.s, you are increasing your rate of inflammation of any kind. You get down to the roots, including arthritis and headaches.
When you start putting people on a diet to remedy all of this, patients who used to have horrible headaches or shoulder pains don't have them anymore.
Glycated proteins make a person very pro-inflammatory, so we age and, at least partially, accumulate damage by oxidation. One of the most important types of tissues that oxygenate is the fatty component, the lipid, especially the poly-unsaturated fatty acids, and they turn rancid and glycate.
The term for glycation in the food industry is carmelization. It is used all the time to make caramel. So the way we age is that we turn rancid and we carmelize. It's very true, and that is what gets most of us. If that doesn't get us, then the genetic causes of aging will, because every cell in your body has genetic programs to commit suicide. There are various theories for why this is, one being that if they didn't, virtually every cell in your body would eventually turn cancerous.
Whether those so-called applopatic genes developed as a means to prevent cancer or not is open to speculation, but it is a good theory. We know that all cancer cells have turned off the mechanisms for applotosis, which is the medical term for chemical suicide. So we know that it plays a role.
http://www.rosedalemetabolics.com/speech99.asp
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