You’re not aging. You’re cooking. Slowly. From the inside. Starting the day you were born.
From the moment you’re born, you slowly glycate. You slowly cook. You start to cook, yes, like a chicken in the oven. And then when you’re fully cooked, you die. I know it sounds crazy, but it is true. And on the inside, you’re actually browning.
If you look at the cartilage of a baby, it’s white. If you look at the cartilage of somebody who’s 100 years old, it’s brown. It’s been glycated. Glycation is cooking, and it’s aging.
Why am I telling you this? Because every time you have a glucose spike, it accelerates glycation. Glucose causes this cooking, causes this glycation, causes this aging. So the more glucose spikes you have, the faster you age, and this shows on your skin as wrinkles.
I’m actually 85 years old, but you can’t tell, because I don’t have glucose spikes. And it also ages your organs within. And that’s just one of the few things that happen when you have too many glucose spikes over time.
The bigger takeaway: glycation is a normal biological process. The goal isn’t to eliminate glucose or never experience a rise in blood sugar. What matters more is your metabolic health and what happens repeatedly over years.
Regular exercise, maintaining muscle, getting enough sleep, eating plenty of fiber and protein, and choosing minimally processed foods more often can all support healthier glucose regulation.
And muscle deserves special attention: active muscle can take up glucose from the bloodstream, which is another reason maintaining muscle becomes increasingly valuable as we age.
So here’s what I actually want to know: if you found out today that you’re “browning” faster than you thought, what’s the one habit you’d change first? Not the whole list, just one thing.
Tell me below, and tell me why that one. I want to see how many of you land on the exact same answer without seeing each other’s comments first.