[en.wikipedia.org]

"Lipid peroxidation refers to the oxidative degradation of lipids. It is the process in which free radicals "steal" electrons from the lipids in cell membranes, resulting in cell damage. This process proceeds by a free radical chain reaction mechanism. It most often affects polyunsaturated fatty acids"

"there will be damage to the cell membrane, which consists mainly of lipids. Phototherapy may cause hemolysis by rupturing red blood cell cell membranes in this way.[2]
In addition, end-products of lipid peroxidation may be mutagenic and carcinogenic.[3] For instance, the end-product malondialdehyde reacts with deoxyadenosine and deoxyguanosine in DNA, forming DNA adducts to them, primarily M1G.[3]
The toxicity of lipid hydroperoxides to animals is best illustrated by the lethal phenotype of glutathione peroxidase 4 (GPX4) knockout mice. These animals do not survive past embryonic day 8, indicating that the removal of lipid hydroperoxides is essential for mammalian life.[4]'"




[www.ncbi.nlm.nih.gov]

"In recent years it has become apparent that the oxidation of lipids, or lipid peroxidation, is a crucial step in the pathogenesis of several disease states in adult and infant patients. Lipid peroxidation is a process generated naturally in small amounts in the body, mainly by the effect of several reactive oxygen species (hydroxyl radical, hydrogen peroxide etc.). It can also be generated by the action of several phagocytes. These reactive oxygen species readily attack the polyunsaturated fatty acids of the fatty acid membrane, initiating a self-propagating chain reaction. The destruction of membrane lipids and the end-products of such lipid peroxidation reactions are especially dangerous for the viability of cells, even tissues. Enzymatic (catalase, superoxide dismutasse) and nonenzymatic (vitamins A and E) natural antioxidant defence mechanisms exist; however, these mechanisms may be overcome, causing lipid peroxidation to take place. Since lipid peroxidation is a self-propagating chain-reaction, the initial oxidation of only a few lipid molecules can result in significant tissue damage. Despite extensive research in the field of lipid peroxidation it has not yet been precisely determined if it is the cause or an effect of several pathological conditions. Lipid peroxidation has been implicated in disease states such as atherosclerosis, IBD, ROP, BPD, asthma, Parkinson's disease, kidney damage, preeclampsia and others."

excellent point
heating of any fats can cause these hair raising advanced glycation end products

my question however is :

can AGE's also be caused by heating of any other products that are not substantially lipid based

such as a broccoli? I'm guessing not
but i'm not sure

any research done on that?

if that is the case, it would be all the more compelling inspiration to eat raw

la_veronique Wrote:
-------------------------------------------------------


> can AGE's also be caused by heating of any other
> products that are not substantially lipid based?


Yes, sugars - think anything that can be caramelized and you will be right.


> if that is the case, it would be all the more
> compelling inspiration to eat raw


And, IMO, to stay out of infrared saunas...

Explain Doug Graham...

"And, IMO, to stay out of infrared saunas..."

Why and what evidence?

one thing that fights aging (oxidation) is glisodin

This would specially apply to people on high fat diets (high AGEs), sports, hard arteries, etc.

[www.lef.org]

The difference between living 100+ years may be a difference in the body ability to create SOD better



Edited 1 time(s). Last edit at 04/04/2014 01:33AM by Panchito.

Panchito Wrote:
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> one thing that fights aging (oxidation) is
> glisodin

Really helpful for those most susceptible to AGE's - those on high carb diets.

there are two types of radicals AGEs. Those that come from external sources (fats are the very high while sugars are super low - pure sugar has zero while olive oil has 11000) and those produce internally as a product of metabolism (you cannot do anything about). it would help both.



Edited 1 time(s). Last edit at 04/04/2014 01:57AM by Panchito.

Panchito Wrote:
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> there are two types of radicals AGEs. Those that
> come from external sources (fats are the very high
> while sugars are super low - pure sugar has zero
> while olive oil has 11000) and those produce
> internally as a product of metabolism (you cannot
> do anything about). it would help both.

Hahaha.

SueZ Wrote:
-------------------------------------------------------
> Hahaha.
[nutritionfacts.org]

"Advanced glycation end products, AGE’s, appropriately acronymed, as they are considered gerontotoxins, geronto as in gerontology, these are aging toxins, thought to accelerate the aging process, the multisystem decline in anatomic integrity and function. AGE’s crosslink proteins together causing tissue stiffness, oxidative stress and inflammation. In the brain they may contribute to dementia, in the eye cataracts and macular degeneration. In the arteries and heart, hypertension, atherosclerosis, heart failure and stroke, then anemia, kidney disease, osteoporosis and muscle loss.

There are two sources of these toxins. One, we can’t do much about—they’re produced internally as natural waste products of metabolism, but source number 2 is our diet."

I already provided you with the study that shows that olive oil has 11000 AGEs measured while sugar zero. I guess we all like to laugh

Panchito Wrote:
-------------------------------------------------------
> I already provided you with the study that shows
> that olive oil has 11000 AGEs measured while sugar
> zero. I guess we all like to laugh

And you've forgotten everything from that conversation. As usual.

Hope I don't burst the bubble. lets compare credibility. The team who made the study were professionals from a professional institution and they measured AGEs for each food. You are not professional and neither have a measurement or anything. All you do is hahaha and don't bring anything forward.

je je je

Panchito Wrote:
-------------------------------------------------------
> Hope I don't burst the bubble. lets compare
> credibility. The team who made the study were
> professionals from a professional institution and
> they measured AGEs for each food. You are not
> professional and neither have a measurement or
> anything. All you do is hahaha and don't bring
> anything forward.
>
> je je je

Sorry, Panchito. You just are not going to get it and I'm through with your baiting. Bye bye.

Explain Doug Grahams rapid and premature aging?!? Low fat, no olive olive oil, all "text book" perfect.

Then explain Bernando LaPollo, high fat including lots of olive oil, fish two or three times weekly, cooked barley soup including sauteed vegies in (gasp) canola oil and has few wrinkles and no signs of rampant aging like Graham and has the super longevity to make one stop and pay attention.

Theory and reality must meet for Truth.

look at Dr. Robert Lockhart (30+ years 801010)


NuNativs Wrote:
-------------------------------------------------------
> Explain Doug Grahams rapid and premature aging?!?
> Low fat, no olive olive oil, all "text book"
> perfect.