Deborah

“The more glucose we deliver to our body, the more often glycation happens. Once a molecule is glycated, it's damaged forever - which is why you can't untoast a piece of bread. The long term consequences of glycated molecules range from wrinkles and cataracts to heart disease and Alzheimer's disease. Since browning is aging and aging is browning, slowing down the browning reaction in your body leads to a longer life.”
― Jessie Inchauspé, Glucose Revolution / The Age-Well Plan / Tasty & Healthy: F*ck That's Delicious : 3 books collection set

“Don’t let anyone stop you from achieving happiness.”
― Cora Reilly, Bound by Temptation

“By 1991, for instance, epidemiologist surverys in populations had revealed that high cholesterol was NOT associated with heart disease or premature death in women. Rather, the higher the cholesterol in women, the longer they lived, a finding that was so consistent across populations and surveys that it prompted an editorial in the American Heart Associations journal, Circulation: "We are coming to realize," the three authors, led by UC San Francisco epidemiologist Stephen Hulley, wrote, "the the results of cardiovascular research in men, which represents the great majority of the effort thus far, may not apply to women.”
― Gary Taubes, Rethinking Diabetes: What Science Reveals about Diet, Insulin and Successful Treatments

“Fructose molecules glycate things 10 times as fast as glucose, generating much more damage. Again, this is another reason why spikes from sugary foods such as cookies (which contain fructose) make us age faster than do spikes from starchy foods such as pasta (which doesn't).”
― Jessie Inchauspé, Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar