Ugh, and this gets even worse for those of us who are diabetic.
If you do eat it, within minutes, your bloodstream is flooded with sugar. Soon, the structural proteins in all your tissues – the elastic fibers of your skin, the hemoglobin in your blood, the filter membranes in your kidneys, the inner lining of your blood vessels, the lenses of your eyes – all get “sticky” with sugar (the chemists say they become “glycosylated.”) In the 98.6 F metabolic “oven” of our body, the sugars and proteins melt together and oxidize, like the browning of bread crust (called the “Maillard reaction.”) These oxidized, damaged, and congealed proteins, officially called “Advanced Glycation End Products” do not function normally – the gummed-up, oxidized protein fibers break, skin cracks in the sunlight, eyes become less permeable to light, muscle proteins do not contract as vigorously, brain function dwindles – sound familiar? The aging process perhaps? EATING SUGAR AGES US! (Remember, the acronym for “Advanced Glycation End Products” is AGE’s!)
So, as my eyes fall upon the plate of cookies or candy, I actually flash the image in my mind of myself eating it, and simultaneously think, “This is a chunk of sugar in my hand. This stuff ages me. It makes my skin crack, my arteries stiff, and it leads me towards frailty and Alzheimer’s disease. Do I really want to eat it? Is it really worth it?”