Hidden AGEs in Health Foods

In this episode of the College of Glycation, Dr. Paul Reynolds explores a growing concern among health-conscious individuals: whether even “healthy” foods may be contributing to glycation and long-term metabolic damage. Prompted by real audience questions, he unpacks the science of advanced glycation end products (AGEs) with a focus on those introduced through diet, revealing that the true driver of AGE content is often not the food itself—but how it’s prepared.Drawing on decades of research, Dr. Reynolds explains how cooking methods like roasting and grilling dramatically increase AGE formation compared to lower-temperature, moisture-rich methods like boiling or steaming. He also breaks down how the body absorbs, processes, and clears dietary AGEs, and why metabolic health plays a central role in determining overall AGE burden. The episode delivers practical, evidence-based strategies to reduce glycation exposure—offering clarity and control to anyone looking to support long-term health and reduce inflammation at the molecular level.Paul’s favorite yerba mate: https://unicity.link/121f260bfe  Yerbe mate with a special formulated Balance fiber: https://ufeelgreat.com/c/PaulReynolds  For the full Metabolic System storefront: https://shop.unicity.com/paulreynolds  Paul’s favorite source for clean, earth-sourced essentials such as salt, electrolytes, hydration, pre-workout and more. Go to https://redmond.life and use PAULSALT for 15% discount.  Paul’s favorite exogenous ketones: A high-quality option is the NSF-certified goBHB from Clean Form Nutrition, where you can use the code Paul10 for a 10% discount: https://cleanformnutrition.com/products/go-bhb  Paul’s favorite allulose source: https://rxsugar.com (discount: PAUL20)  Paul’s favorite health check-up for men or women: https://blokes.co/DRPAUL (discount: DRPAUL for 50% off of labs and smart supplements and 15% off all other products)