What if aging isn't just about time, but about chemistry? Advanced Glycation End Products (AGEs) form when proteins are exposed to sugar and fat during cooking, and they contribute directly to aging. The scale of exposure is dramatic: Grilled chicken produces 250 times more AGEs than boiled potatoes. Research shows removing meat from your diet can slash AGE levels by 55%, with dairy removal adding another 26% reduction. Aging gracefully might be more about your grocery list than your genetics. #
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