When you put chicken in an oven and it goes from pink to brown, it has cooked and it has glycated. The glycation is doing the cooking. Mhmm. A human being, from the moment they’re born, they start cooking on the inside. I know this sounds weird, but it’s true.
Through this glycation And then when you’re fully cooked, you die. I know it sounds really weird, but it’s actually what happens. Scientifically, glycation is happening, and you’re browning on the inside like the chicken in the oven. So for example, if you look at the cartilage of a baby, it’s white.
Mhmm. If you look at the cartilage of a person who is a hundred years old, it is brown because it has glycated. So glycation and glucose kind of sound similar. They do. Yeah.
And it’s because it’s glucose that does the glycating. So the lower the glucose, the lower the glycation. Yep. So the more glucose is in your body, the more glucose spikes you are experiencing, the faster you are cooking, the faster you are glycating, and the faster you are aging. Because it shows on your skin as wrinkles, but also slowly ages your organs within.
Wow.
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