Bryan Johnson· Author
it's, mostly, accumulation, of junk, right, from, like, from, fried, foods foods, cooked, at, high, temperatures, etc
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
it's, mostly, accumulation, of junk, right, from, like, from, fried, foods foods, cooked, at, high, temperatures, etc
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you like toast because it's brown that's advanced glycation end-products you like crispy bacon that's advanced glycation end-products so it's like ah for some reason we like these things but they're really not good for us
there are such things as advanced glycation end-products and a different category is the polycyclic aromatic hydrocarbons and heterocyclic amines advanced glycation end-products are formed when you cook anything when you cook meat when you cook vegetables when you cook bread you get advanced glycation end-products bacon is particularly high in advanced glycation end-products so I'm not popular among people who love to just eat bacon I'm just not a fan I don't think that advanced glycation and products are a good thing for us to be over consuming every once in a while probably not a big idea it's cumulative accumulation what do they do what does who do the advanced glycation end-products yeah they probably create oxidative stress and they're linked to accelerated aging in humans
I think all humans need to be worried about advanced location end products and I think that as we see cooking any food creates an ant's like Asian end products whether it's or plant foods it all creates advanced glycation end-products