Glycation

Glycation is a skin condition caused by modern day nutrition. It used to appear only in those 60 and older, but now, due to severe nutritional imbalances, it is seen in younger age groups.

Glycation is caused by excess glucose in the body that isn't used for energy. The glucose binds to collagen and elastin fibres, sucking the moisture out. This damage makes the fibres dry, brittle, and eventually collapse, resulting in crosshatched wrinkles. This damage is permanent and irreversible, highlighting the importance of prevention.

1. Avoid excessive refined sugar.

2. Understand that all carbohydrates break down into glucose (bread, cereals, grains, sugars, vegetables, fruit, etc.).

3. Get some of that carbohydrate fix from whole fresh fruits and vegetables to consume plenty of fibre, reducing the risk of glycation.

4. Recognise that more processed carbohydrates have less fibre, increasing the chance of excess glucose and glycation.

5. Choose wholemeal pasta, wild rice, and sprouted seed sourdough for higher fiber content.

6. Avoid juicing and opt for smoothies, as juice removes fibre and leaves only the sugar.

7. Limit ultra-processed protein powders and high-protein marketed products. Eating excessive protein (more than the body can use as amino acids) will convert into glucose.

8. Use ingredients or treatments that boost collagen production to prevent long-term glycation and increase good quality skin proteins. Such as daily use of vitamin A, C, and E, Dermalux LED light treatments, and dermal microneedling.