AVOID RAPIDLY-HEATED MEATS
People believe that grilling or broiling is healthier than frying or microwaving, but when it comes to your skin, it’s not the fats or the grease that are doing all of the damage. Instead, rapid heating of any kind can cause damage.
When food is quickly heated to a high temperature, as with griling, broiling, or microwaving, advanced glycation endproducts, also called AGEs, form.
AGEs play an important role in the aging of all of the cells of your body, including within the skin. The AGE called glucosepane is believed to be in some part responsible for the toughened, hardened state of aged skin — as when the skin of the elderly looks paper thin, or doesn’t “spring back” like it did in its youth.
Instead, slow cook the meats. According to Aubrey DeGrey, an adjunct professor at the Moscow Institute of Physics and Technology, slow-cooked meals should not form as many advanced glycation end products. In turn, your body digests the food more easily, as AGEs like glucosepane are not as prevalent. The digestive process should not result in the bloodstream being flooded with AGEs, and hence, fewer will accumulate (and be stimulated to form) in the skin.
AVOID GRAVY AND SUGARY SAUCES
Any corn syrup or maple syrup-based glaze will contain high levels of sugar, which in turn increases blood sugar levels.
Because a rise in blood sugar is associated with higher formation of Schiff bases and hence more AGEs, it seems advisable to keep blood sugar levels lower and more steady by consuming foods with a low glycemic index. Not surprisingly, most non-starchy vegetables have a very low glycemic index score, and hence should be great for your skin.