How to slow the aging process, an introduction

Free-radicals and glycation are now considered to be the two biggest causes of aging.

Free-radicals are produced by the very act of living. They are molecules/atoms that are short an electron. They steal an electron from the closest source, which might be your DNA, a cell wall, whatever. Scientists estimate that every cell in your body is “hit” by a free-radical somewhere around 10,000 times a day! Over time this damage builds up and the effects of aging start to show.

Glycation occurs when glucose combines with a protein (through a non-enzymatic process, unlike glycosylation). The hard glaze, or browning, on the outside of a ham is an example of glycation. These globs of protein/glucose gum up the body causing tissue to become stiff. To make matters worse these proteins also produce even more free-radicals, causing a downward spiral.

Reducing the toxins in your environment, reducing stress, and eating less microwaved food, will help reduce free-radicals. Then supplement with an antioxidant to counteract a good portion of the rest. The best antioxidant I have found so far actually boosts your body’s own antioxidant, glutothione.

Glycation is harder to reduce. First don’t eat caramelized food. For example, the carmelized part of ham, colas, pie crusts, etc., calorie restricted diets also help. J. Aminoguanidine, beta-alanyl-L-histidine, and Aspirin have been shown to slow the crosslinking of glycated proteins. Studies show that Alagebrium chloride can actually break the crosslinks and thereby undo damage.

You won’t increase your maximum life span by reducing free-radicals and glycation, but you are likely to reduce the chances of disease as you age and your body will retain more of it’s youthfulness.

There is a consider amount of research regarding anti-aging and I'll make sure I keep posting articles that give you concrete things you can do to age slower.