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I was reading an article today posted on mns.com about healthy aging.  It discusses all the things that age us, many you will be surprised to learn of.

Now, we all know that sweets are not good on our waistline right. But did you know that sugar can actually age you? That’s right, those sweet treats are making your skin dull and wrinkled. So if achieving your ideal weight isn’t enough, maybe the fear of wrinkles, will help you to cut back on sweets.

This is what msn.com had to say today about how sweets can age your skin.

‘A sugar-packed diet can take its toll on your waistline, but now experts also believe it can make your skin dull and wrinkled too. To blame is a natural process known as glycation, in which the sugar in your bloodstream attaches to proteins to form harmful new molecules called advanced glycation end products (AGEs, for short). The more sugar you eat, the more AGEs you develop; these damage surrounding proteins like collagen and elastin, which keep skin firm and elastic. Once damaged, springy and resilient collagen and elastin become dry and brittle, leading to wrinkles and sagging. These aging effects start at about age 35 and increase rapidly after that, according to a study published in the British Journal of Dermatology.‘

Now giving up sugar completely is not necessary, but you do want to reduce it, both to avoid wrinkles and have the healthy body you desire.

Apparently American’s consume 31 teaspoons of sugar a day, that’s the equivalent of 465 calories. Now sugar is not just in sweet foods, it is hidden in a lot of other foods too.

Read your labels and watch for ingredients such as; sucrose, maltose, lactose, glucose, dextrose, fructose anything that ends in – ose, is a sugar.  Maltodextrin, mannitol, cane sugar, fruit juice concentrate, maple syrup, molasses, turbinado, corn syrup, high fructose corn syrup, they’re all sugar as well.

If you want to lose weight and slow down aging you need to read food labels, to be aware of just how much sugar can be found in the foods that you eat.

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