Science Checkđ§Ź
One of the quieter drivers of accelerated ageing after 40 is something called AGEs - Advanced Glycation End-products.
What are they?
AGEs are harmful compounds that form when sugars in your blood react with proteins, fats, or DNA. Think of them as sticky, damaged molecules that accumulate in tissues over time.
They are formed through the Maillard reaction (the same process that browns toast or sears steak). When blood glucose spikes after a meal, glucose molecules bind to proteins and fats in a non-enzymatic way. This creates early unstable compounds that eventually turn into permanent, irreversible AGEs. The higher and more frequent the glucose spikes, the faster this process runs.
Once formed, AGEs promote chronic inflammation, oxidative stress, and protein cross-linking. They stiffen arteries, damage collagen (in skin, joints, and blood vessels), and are strongly linked to heart disease, neurodegeneration, kidney issues, and faster overall ageing.
Glycemic variability (i.e. how much your blood sugar swings up and down) appears to drive AGE formation more aggressively than high average blood sugar alone. This is now measured reliably with Continuous Glucose Monitors (CGM), which show the real-time peaks and valleys that standard HbA1c misses.
That short 10â15 minute walk after eating (from yesterday's post) isnât just ânice to have.â It meaningfully blunts those glucose spikes, reduces insulin demand, and slows AGE accumulation. Research shows post-meal walking is surprisingly effective at lowering both peak glucose and overall glycemic variability.
After a satisfying meal like Mondayâs crispy cotlet, you can enjoy it fully - then give your body this simple tool to clean up the metabolic aftermath.
This is one of those high-leverage habits that compounds quietly in your favour over the years.