There could be seven teaspoons of sugar in a half cup of processed frozen yogurt. In plain language, for most shoppers, you need to understand that in one small serving of frozen yogurt, about a half cup, there may be up to 7 teaspoons of sugar. Think of how much sugar is in one glass of soda pop or in a slice of cake. And how much sugar is in a half cup of ice cream? Just read the ingredients label in grams of sugar.
Most people buying a pint of frozen yogurt or ice cream probably will finish the pint in one day. Not everyone eats the one serving listed on the container, which represents a half-cup or four ounces of frozen dessert sweetened with sugar.
Add to that the sugar portion of fruit, or adding sugar to coffee or tea, or other sweeteners that act like sugar in the body when it comes to wrinkling the face. If you can visualize the sugar breaking down the collagen and elastin in your face, you’ll get the big picture of what happens.
How excess sugar wrinkles your skin
Overeating sugar causes wrinkles through the process called glycation, in which the sugar in your bloodstream attaches to proteins to form harmful new molecules called advanced glycation end products (or, appropriately, AGEs for short). What can you do to stop the damages of AGEs?
Those AGE’s build up day after day for a lifetime. They pile high, and damage adjacent proteins in a domino-like fashion. Ask any dermatologist how sugar damages your skin.
The more sugar you eat, the more AGEs you develop
Sugar breaks down collagen and elastin, the protein fibers that keep skin firm and elastic. Collagen is a protein that’s all over your body. When it is damaged, especially in your face, the collagen and elastin turns dry and brittle. Look at a wrinkled face that also sags.
The reason why it looks that way is because the collagen is brittle and diminishing. The look of aging, especially from a high sugar diet starts at about age 35 and increase rapidly after that, according to a study published in the British Journal of Dermatology. Some women at age 33 or 34 notice aging first by the fat sagging under their eyes causing bags.
Additionally, the sugar changes the ratio of calcium to phosphorus in your body
And when the phosphorus levels rise and get out of balance with the calcium, your teeth can start to decay from the inside out. That’s why some holistic dentists can tell when you’ve eaten candy, by a sudden rise in phosphorus levels, which unbalances that delicate ratio of calcium to phosphorus your body needs to fight tooth decay and infections. So yes, sugar can cause your face to wrinkle, and so can sunburn.
Some critics report that the reason fructose is put into foods is not because the companies want to preserve and extend your longevity and health that much, but rather it’s because manufacturers want to give a longer shelf life to processed foods. That way, if the foods last longer on the shelf, there’s an opportunity to make more money for the manufacturers and distributors as well as the stores who won’t have to keep buying more processed foods that don’t expire as quickly.
How a high sugar diet changes you is that it changes the type of collagen that you were born with, making your skin less resistant to wrinkling.
There are three types of collagens in your skin. Let’s say you have a lot of type 3 collagen in your face. Glycation changes that type III collagen into the fragile type I collagen.
Your skin loses its elasticity and feels more like thin, wrinkled, aged skin. As you keep eating excess sugar, the AGEs put a stop on your body’s antioxidant producing enzymes. That sets you up to get more damage from sunburn quicker. And your face keeps on aging faster.
The AGEs can stop your body’s antioxidant-producing enzymes from doing their job
You can see the effects of what sugar does to people. For example, people with high blood sugar such as diabetics who aren’t controlling their blood sugar levels sometimes show signs of aging skin when much younger than people who eat a low or no added sugar diet.
Some diabetics may have up to 50 times the number of AGEs in their skin than those with normal blood sugar levels. But nutritionists now can explain that you may be able to build new collagen with products containing retinoids, if done safely under your dermatologist’s care. It’s possible to prevent too many AGEs from forming. All you have to do is stop the damage from sugar and sunburn.
It’s never too late to turn back the clock on sugar-wracked skin
One way is to build new collagen with products that contain retinoids — look for retinol in OTC serums and lotions or prescription creams such as Renova, Avage, and Differin. But then again, you may or may not be allergic or sensitive to those prescription creams. So talk with your health care team.
To keep this new collagen supple, you need to prevent more AGEs from forming by taking steps to minimize the damage sugar causes to your skin. Stop eating sugar and sweets. The grains you eat and the fruit also turn into glucose–sugar. Even this type of sugar fuels glycation. All you can do is limit added sugar. You can’t cut out vegetables, grains, and fruits totally or you’ll wind up with other health problems.
What you can do is cut back on sweets and eat more foods that don’t turn to sugar as soon as they’re digested
Keep sweets to less than 10% of your meals. The average American consumes 31 teaspoons per day of added sugar, or the equivalent of 465 calories. Just keep your sugar intake to less than 6 teaspoons for a woman and 9 teaspoons for a man–maximum.
You’re going to get sugar in processed foods such as ketchup and barbeque sauce. Don’t consume ready-to-eat foods with barley malt, corn syrup, dextrose, fruit juice concentrate, maltose, maple syrup, molasses, and turbinado sugar. They’ll damage your skin by breaking down the collagen and elastin just as much as if you added sugar to a pie or cake and ate the whole thing.
What’s most difficult for the average shopper to figure out is how many teaspoons of sugar each serving contains
That’s something nutrition students are given on an exam. All you can do if you’re in a hurry is look at nutrition label for sugars which are listed in grams under total carbohydrates, and then divide that number by 4 (each teaspoon of sugar is equal to 4 g) to convert it to teaspoons.
For example, if the sugars in that pint of frozen yogurt or ice cream are listed as 12 g, per half-cup serving, you’re eating 3 teaspoons of sugar per one half-cup serving. Only in most pints of ice cream, it’s not 12 g per half-cup.
It’s more like 21 g of sugars per half cup serving. And the box usually will tell you there are four servings of yogurt or ice cream per pint. That means 1/2 cup per person. But who actually eats only a half cup of frozen yogurt or ice cream? Not many, unless you’ve just had a huge meal right before you gulp the tiny dessert.
Facial wrinkling and sweets
You could cut down facial wrinkling by avoiding excess high fructose corn syrup. Factories process the sugar in cornstarch to make fructose. But the problem there is that fructose, at least in excess, is believed to produce more AGEs than other types.
One another note: Looking for a study that looks at a more ‘natural’ solution to leukemic cell issues? You might take a look at another study done in vitro that examined what happens when turmeric and taurine are combined to treat leukemic cells. If this study interests you, check out the abstract, “The Potential Role of Curcumin and Taurine Combination Therapy on human myeloid Leukemic cells Propagated In-vitro.” Curcumin and taurine are natural products that have been used in this purpose to evaluate their therapeutic effect on the myeloid leukemic cells propagated in vitro, notes the abstract.
How glycation creates AGEs (advanced glycation end products)
Glycation that creates AGEs (advanced glycation end products) is the result of the bonding of a protein or lipid molecule with a sugar molecule, such as fructose or glucose, without the controlling action of an enzyme, according to the Wikipedia definition of glycation. All blood sugars are reducing molecules.
Glycation may happen either inside the body (endogenous glycation) or outside the body (exogenous glycation). Doctors may tell you that when sugars are added to protein or fats, then certain types of enzyme action starts in your body. There’s a name for this process: glycosylation.
The main point to understand is that glycation impairs the functioning of biomolecules. And glycosylation happens at specific sites on certain molecules. You might want to know that glycosylation is required in order for each of your molecules to function. If you go back to the Wikipedia website to look up these definitions, you’ll find a reference to further look at noting that a lot of early laboratory research work on fructose glycations used inaccurate assay techniques that led to drastic underestimation of the importance of fructose in glycation.