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Wed Jun 06, 2012 4:57 am  |
Very intriguing!! I take xylitol in my bottles of water (and little spoonfuls sometimes) for my teeth/mouth (because it's great for your teeth!) and it's good for my throat/tonsils/ears etc.
I was wondering if xylitol caused glycation like sugar. I came across this: http://www.physicsforums.com/archive/index.php/t-76071.html:
Link to the study on pubmed: http://www.ncbi.nlm.nih.gov/pubmed/15832042?dopt=Abstract
BACKGROUND:
Dietary xylitol has been shown to increase the amounts of newly synthesized collagen, and to decrease fluorescence of the collagenase-soluble fraction in the skin of both healthy and diabetic rats. As in diabetic rats, a decreased rate of collagen synthesis and increased collagen fluorescence has also been detected in the skin of aged rats. We hypothesize that dietary xylitol supplementation may protect against these changes during aging.
OBJECTIVE:
The purpose of the present study was to investigate whether a long-term dietary supplementation can protect against the decrease in the amounts of newly synthesized collagen, and against the increase in fluorescence in the collagenase-soluble fraction in the skin of aged rats.
METHODS:
Twenty-four male Sprague-Dawley rats were used in the study. After weaning, the rats were divided into 2 groups of 12 animals. The rats in the control group were fed a basal RM1 diet, while the rats in the experimental group were fed the same diet supplemented with 10% xylitol. After 20 months, the rats were killed and pieces of skin from their dorsal areas were excised. The thickness of the samples was measured with a micrometer screw gauge. The collagen contents of rat skin were measured as hydroxyproline, and glycosylation as fluorescent intensity of collagen. Statistical significances of the differences between the groups were determined using the unpaired t test.
RESULTS:
No general side effects were detected in the rats during the experimental period. The skin of the xylitol-fed rats was a little thicker than that of the control rats. The hydroxyproline content of the acid-soluble fraction was significantly greater in the xylitol group as compared to the controls. However, there were no significant differences in the hydroxyproline content of the collagenase-soluble fraction between the groups. The fluorescence of the collagenase-soluble fraction was significantly smaller in the xylitol-fed aged rats than in the aged rats fed the basal diet.
CONCLUSIONS:
The results of this study indicate that xylitol caused an increase in the amount of newly synthesized collagen and a decrease in collagen fluorescence in the skin of aged rats.
Someones comment from the physics forums link:
"Collagen fluorescence" is another term for protein glycation (protein crosslinking). Old skin looks old mainly because it is glycated. (This is why facial peels make skin look younger -- glycated skin layers are peeled away and replaced with fresh, unglycated skin. The skin can only be peeled to a certain depth, though, so facial peels cannot completely rejuvenate skin.)
Regarding the study, wow!!! Xylitol tastes just like sugar too. I love it!
But then look at this. I was reading an article on glycation by Dr. Perricone. He lumped Xylitol under the sweeteners etc. he thinks can cause glycation/aging:
http://pals2u.tripod.com/id24.html
| Quote: |
| In addition to the usual natural sweeteners—sugar (white or brown), honey, maple syrup, cane syrup, and molasses—there are many hidden sources of sugars, including corn syrup, high fructose corn syrup, fructose, fruit juice concentrate, maltose, galactose, lactose, polydextrose, mannitol, sorbitol, xylitol, maltodextrin, and invert syrup. Most “processed” foods contain one or more of these forms of sugar, or high-glycemic carbohydrates such as corn starch and white flour. |
Just thought I'd show that lol. They're obviously not all bad and Xylitol may increase collagen.  Makes Dr. Perricone look like he doesn't know what he's talking about. 
Anyway, what do you think? Anyone else here use xylitol? |
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Wed Jun 06, 2012 5:11 am |
Just shows me, once again, for every "scientific argument", there's another side ! makes it very hard to decide whats true or whats just ones interpretation! I say read all you can, listen to other opinions and decide what sounds "right" to you, not someone else  !
Science rarely says X is it, period, bar none. Once a Doctor does an opinion, then, all we see from them is proof of that opinion. Rare to see, wow, this is a new study and puts a different light on things. |
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Wed Jun 06, 2012 11:26 am |
With respect to Dr. Perricone's article: I thought Xylitol is a sugar alcohol and hence should not impact blood glucose levels. If blood glucose levels remain somewhat constant, glycation is reduced, according to my research.
(So, if I am in a fasting state and have a Xylitol chewing gum, I should remain in that fasting state. I don't think glycation takes place when in a fasting state, or if it does, it's minimal compared to what happens after a high sugar meal... correct me if I'm wrong). |
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Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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Wed Jun 06, 2012 11:36 am |
| Xylitol is what pediatricians and dentists give in lollipops for kids to not encourage tooth decay or added sugar. The only drawback too much will cause diarrhea! |
_________________
I'LL SEE YOU ON THE DARKSIDE OF THE MOON.... |
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Wed Jun 06, 2012 12:32 pm |
| DarkMoon wrote: |
| Xylitol is what pediatricians and dentists give in lollipops for kids to not encourage tooth decay or added sugar. The only drawback too much will cause diarrhea! |
Yup, I heard the last part  |
_________________
Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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Wed Jun 06, 2012 12:35 pm |
| fitgineer wrote: |
| DarkMoon wrote: |
| Xylitol is what pediatricians and dentists give in lollipops for kids to not encourage tooth decay or added sugar. The only drawback too much will cause diarrhea! |
Yup, I heard the last part |
Me too from a few different pediatricians and dentists over the years, moved a few times with little ones!  |
_________________
I'LL SEE YOU ON THE DARKSIDE OF THE MOON.... |
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Wed Jun 06, 2012 11:13 pm |
| fitgineer wrote: |
With respect to Dr. Perricone's article: I thought Xylitol is a sugar alcohol and hence should not impact blood glucose levels. If blood glucose levels remain somewhat constant, glycation is reduced, according to my research.
(So, if I am in a fasting state and have a Xylitol chewing gum, I should remain in that fasting state. I don't think glycation takes place when in a fasting state, or if it does, it's minimal compared to what happens after a high sugar meal... correct me if I'm wrong). |
It does impact blood sugar but it's considered a low GI sweetener and safe for diabetics etc. Which is why it seems weird that Dr. Perricone listed all of those sweeteners right? Very odd.
I haven't had that side effect from it and I drink water with xylitol all day lol! |
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Wed Jun 06, 2012 11:20 pm |
| egyptiangoddess wrote: |
| fitgineer wrote: |
With respect to Dr. Perricone's article: I thought Xylitol is a sugar alcohol and hence should not impact blood glucose levels. If blood glucose levels remain somewhat constant, glycation is reduced, according to my research.
(So, if I am in a fasting state and have a Xylitol chewing gum, I should remain in that fasting state. I don't think glycation takes place when in a fasting state, or if it does, it's minimal compared to what happens after a high sugar meal... correct me if I'm wrong). |
It does impact blood sugar but it's considered a low GI sweetener and safe for diabetics etc. Which is why it seems weird that Dr. Perricone listed all of those sweeteners right? Very odd.
I haven't had that side effect from it and I drink water with xylitol all day lol! |
LOL. It is a possible side effect but common enough that they do warn you not to let your kids go overboard!
I am sure kids and some adults are more susceptible than some others may be! |
_________________
I'LL SEE YOU ON THE DARKSIDE OF THE MOON.... |
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Thu Jun 07, 2012 6:11 am |
| LOL. I think it's a side effect you can get when you get over a certain amount of grams if you're body isn't used to it. Adjusting your body to it is what's recommended. I wonder if you could just use it like sugar without any negative effects. ie in baked goods etc. I've had in tea, it was good like that. |
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Thu Jun 07, 2012 6:34 am |
| OMG! I'll never forget when I had a big bowl of sugar-free ice cream made with one of the sugar alcohols (I think malitol). Holy cow! I was up all night with my stomach turning and twisting in knots. I went to go sleep on the couch because I was sure I'd wake up my husband with my noisy, gut-churning symphony. Never again! |
_________________
49 years young, brown hair/eyes, Careprost, Ageless If You Dare, Tanaka massage ツ |
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Thu Jun 07, 2012 7:18 am |
| sandooch wrote: |
| OMG! I'll never forget when I had a big bowl of sugar-free ice cream made with one of the sugar alcohols (I think malitol). Holy cow! I was up all night with my stomach turning and twisting in knots. I went to go sleep on the couch because I was sure I'd wake up my husband with my noisy, gut-churning symphony. Never again! |
Yikes, I never knew this, I do not drink or eat diet anything guess I am not starting now |
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Thu Jun 07, 2012 8:14 am |
| egyptiangoddess wrote: |
| fitgineer wrote: |
With respect to Dr. Perricone's article: I thought Xylitol is a sugar alcohol and hence should not impact blood glucose levels. If blood glucose levels remain somewhat constant, glycation is reduced, according to my research.
(So, if I am in a fasting state and have a Xylitol chewing gum, I should remain in that fasting state. I don't think glycation takes place when in a fasting state, or if it does, it's minimal compared to what happens after a high sugar meal... correct me if I'm wrong). |
It does impact blood sugar but it's considered a low GI sweetener and safe for diabetics etc. Which is why it seems weird that Dr. Perricone listed all of those sweeteners right? Very odd.
I haven't had that side effect from it and I drink water with xylitol all day lol! |
Ok, thanks for clarifying the blood glucose impact Low GI would still means less glycation though, right?... Unless it's an exogenous AGE? maybe that's why Dr. Perricone has it listed? Where do we find that info? (For hose who wonder, exogenous AGEs are AGEs formed outside of the body, like the charred part of grilled meats, or the browned bread crusts for example; there is a theory that says the body absorbs a certain % of exogenous AGEs) |
_________________
Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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Fri Jun 08, 2012 4:29 am |
| fitgineer wrote: |
| egyptiangoddess wrote: |
| fitgineer wrote: |
With respect to Dr. Perricone's article: I thought Xylitol is a sugar alcohol and hence should not impact blood glucose levels. If blood glucose levels remain somewhat constant, glycation is reduced, according to my research.
(So, if I am in a fasting state and have a Xylitol chewing gum, I should remain in that fasting state. I don't think glycation takes place when in a fasting state, or if it does, it's minimal compared to what happens after a high sugar meal... correct me if I'm wrong). |
It does impact blood sugar but it's considered a low GI sweetener and safe for diabetics etc. Which is why it seems weird that Dr. Perricone listed all of those sweeteners right? Very odd.
I haven't had that side effect from it and I drink water with xylitol all day lol! |
Ok, thanks for clarifying the blood glucose impact Low GI would still means less glycation though, right?... Unless it's an exogenous AGE? maybe that's why Dr. Perricone has it listed? Where do we find that info? (For hose who wonder, exogenous AGEs are AGEs formed outside of the body, like the charred part of grilled meats, or the browned bread crusts for example; there is a theory that says the body absorbs a certain % of exogenous AGEs) |
Thank you fitgineer! I'm so confused about this issue. I've been reading a lot about this. I've learned there are two forms of AGEs: endogenous and exogenous. How do both affect glycation? Where does high GI/blood sugar and/or sugar (carbs etc.) fit in? Does glycation occur only due to the amount of sugar/carbs you eat in general? ie any amount of sugar causes glycation. Or is it ONLY a blood sugar issue? ie keep your blood sugar controlled = less glycation. Or is it both? I know fructose causes glycation even more so than glucose. But I'm quite confused. I was of the mind that consuming less sugar/carbs in general would be best to prevent glycation, not JUST blood sugar control. (Hence why I was curious about xylitol and found that study.) So which is worse for glycation? Or is it both?
Then I came across this link, which you might like, if you haven't already seen it. It includes a list of foods with their AGEs amounts.
http://inhumanexperiment.blogspot.ca/2009/09/age-content-of-foods.html
I'm very confused because I thought the cause of glycation was consuming too much sugar/carbs in general. Thinking along the lines that a higher protein, moderate fat, lower carb sort of diet would be better for preventing glycation/aging and also controls blood sugar. But then I came across that and as you can see meats and fats have the highest amount of AGEs. What are your thoughts on this issue fitgineer? What then, is the best way to eat to prevent skin aging the most? (In your opinion!)
I also read this short article on glycation which lead me to believe it is too much sugar AND imbalanced blood sugar that leads to glycation. (So both being a cause):
http://www.elle.com/Beauty/Makeup-Skin-Care/Sugar-and-Aging-How-to-Fight-Glycation
And here's a link I'm including just because I think you'll like it, it's regarding aging. 
http://inhumanexperiment.blogspot.ca/2009/08/7-types-of-aging-damage-that-end-up.html |
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Fri Jun 08, 2012 5:53 am |
EG,
What is your goal with this, are you thinking you can avoid aging by avoiding Glucose? Our bodies need glucose in the correct amounts and converts foods to glucose for energy and brain function.
FOODS THE BODY CONVERTS TO GLUCOSE
The nutritional molecule glucose is the preferred form of energy for many of the body cells, including the brain cells and muscle cells. Glucose is ubiquitous in nature--it's found in many different food sources, though not always in the form of single glucose molecules. There are a variety of foods that the body either chemically reduces to glucose, which is absorbed into the bloodstream, or chemically converts to glucose.
http://www.livestrong.com/article/288686-foods-the-body-converts-to-glucose/ |
_________________
I'LL SEE YOU ON THE DARKSIDE OF THE MOON.... |
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Fri Jun 08, 2012 6:03 am |
| Tiny wrote: |
| sandooch wrote: |
| OMG! I'll never forget when I had a big bowl of sugar-free ice cream made with one of the sugar alcohols (I think malitol). Holy cow! I was up all night with my stomach turning and twisting in knots. I went to go sleep on the couch because I was sure I'd wake up my husband with my noisy, gut-churning symphony. Never again! |
Yikes, I never knew this, I do not drink or eat diet anything guess I am not starting now |
Tiny, maltitol and xylitol are different. Maltitol is an artificial sweetener. It is known to have a laxative effect and has a low-moderate GI rating.
http://en.wikipedia.org/wiki/Maltitol
http://lowcarbdiets.about.com/od/nutrition/a/maltitol.htm
Xylitol is a natural sugar alcohol that is found in many foods (like berries for example) as well as in our bodies and is very low GI. It is also good for our teeth, ears, sinuses, and possibly even infections and osteoporosis. (And maybe even some other things!)
http://en.wikipedia.org/wiki/Xylitol
I can't eat too much maltitol or I get the same effects as sandooch. But I've never had any issues with xylitol.
ETA: anyone wanting to consume xylitol should know that xylitol is VERY TOXIC to dogs so be very careful about that!!! (Don't let your dogs anywhere near xylitol!) |
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Fri Jun 08, 2012 6:17 am |
| DarkMoon wrote: |
EG,
What is your goal with this, are you thinking you can avoid aging by avoiding Glucose? Our bodies need glucose in the correct amounts and converts foods to glucose for energy and brain function.
FOODS THE BODY CONVERTS TO GLUCOSE
The nutritional molecule glucose is the preferred form of energy for many of the body cells, including the brain cells and muscle cells. Glucose is ubiquitous in nature--it's found in many different food sources, though not always in the form of single glucose molecules. There are a variety of foods that the body either chemically reduces to glucose, which is absorbed into the bloodstream, or chemically converts to glucose.
http://www.livestrong.com/article/288686-foods-the-body-converts-to-glucose/ |
DM of course I know our bodies need glucose. Why on earth do you think I'm avoiding glucose?! I'm just trying to learn about glycation and diet in relation to aging as I don't know much about glycation in particular. Is there something wrong with learning about those things? This is a subject that fascinates me and always has. |
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Fri Jun 08, 2012 6:29 am |
| egyptiangoddess wrote: |
| DarkMoon wrote: |
EG,
What is your goal with this, are you thinking you can avoid aging by avoiding Glucose? Our bodies need glucose in the correct amounts and converts foods to glucose for energy and brain function.
FOODS THE BODY CONVERTS TO GLUCOSE
The nutritional molecule glucose is the preferred form of energy for many of the body cells, including the brain cells and muscle cells. Glucose is ubiquitous in nature--it's found in many different food sources, though not always in the form of single glucose molecules. There are a variety of foods that the body either chemically reduces to glucose, which is absorbed into the bloodstream, or chemically converts to glucose.
http://www.livestrong.com/article/288686-foods-the-body-converts-to-glucose/ |
DM of course I know our bodies need glucose. Why on earth do you think I'm avoiding glucose?! I'm just trying to learn about glycation and diet in relation to aging as I don't know much about glycation in particular. Is there something wrong with learning about those things? This is a subject that fascinates me and always has. |
Absolutely not EG,
It just makes sense to me since we must have some glucose to exist at all, there must be some glycation that is unavoidable?
Like most everything in life we have some trade offs? |
_________________
I'LL SEE YOU ON THE DARKSIDE OF THE MOON.... |
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Fri Jun 08, 2012 7:35 am |
| DarkMoon wrote: |
| egyptiangoddess wrote: |
| DarkMoon wrote: |
EG,
What is your goal with this, are you thinking you can avoid aging by avoiding Glucose? Our bodies need glucose in the correct amounts and converts foods to glucose for energy and brain function.
FOODS THE BODY CONVERTS TO GLUCOSE
The nutritional molecule glucose is the preferred form of energy for many of the body cells, including the brain cells and muscle cells. Glucose is ubiquitous in nature--it's found in many different food sources, though not always in the form of single glucose molecules. There are a variety of foods that the body either chemically reduces to glucose, which is absorbed into the bloodstream, or chemically converts to glucose.
http://www.livestrong.com/article/288686-foods-the-body-converts-to-glucose/ |
DM of course I know our bodies need glucose. Why on earth do you think I'm avoiding glucose?! I'm just trying to learn about glycation and diet in relation to aging as I don't know much about glycation in particular. Is there something wrong with learning about those things? This is a subject that fascinates me and always has. |
Absolutely not EG,
It just makes sense to me since we must have some glucose to exist at all, there must be some glycation that is unavoidable?
Like most everything in life we have some trade offs? |
I agree 100% DM! I just find it fascinating to learn about. I've been incredibly passionate about diet and skin since I could read. Combining the two is like heaven to me LOL. I would never cut out carbohydrates entirely in hopes to try to avoid glycation . You need carbohydrates to live, some glycation is inevitable! (And I know it's not the only cause of aging after all.) |
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Fri Jun 08, 2012 8:04 am |
EG,
From the various posts I keep reading, you definitely are on a mission, keep us posted if you figure this out! I for one am awful on cutting this or that and adding this or that, my brain just gets sideways on it all. But if you figure out the "right" diet, I am all ears!! |
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Fri Jun 08, 2012 8:41 am |
I read the Inhuman experiment links whem I first started looking into glycation, but the author doesn't have much science backing himself up, which is why I don't believe everything he writes.
I mentioned in one of my earlier posts in a different thread a book called "The Glycation Factor", which although with an arrogant tone, I feel it explains very well where sugar and blood glucose levels fit in terms of glycation.
However, when I posted about the book, it was received with a lot of negativity, so I will PM you about it instead.
Benfotiamine is supposedly the best anti-glycation supplement, as mentioned in several studies and books (inxcluding "Your Skin, Younger"). |
_________________
Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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Fri Jun 08, 2012 8:49 am |
The Glycation Factor:
http://www.byebyecarbs.com/the-glycation-factor/
Just look at the list of contents. Don't be put off by the title of the page and the aggressiveness of the author. If you get over his arrogance, you will find some useful info. He does have studies on blood sugar levels, how exercise can prevent glycation even after a meal that raises blood glucose, etc.
And don't be mislead!!! This is not a low carb diet, but it may be low carb based on the average American diet. 150g-180g of carbs, excluding fiber, doesn't seem low carb to me. Of course her mentions going down to 80g if one's goal is to lose fat/weight.
Disclaimer: I am not an expert. Check with your health care professional before embarking on any such diet/regimen. I am only sharing what i found interesting and what has answered lots of glycation questions for me. I also found to have been following this diet before I even read the book. I eat lots of fruit, and grains, too, but to me it's all about nutrient timing. I avoid raising my blood glucose at night. Plus 2 cups of fresh raspberries = 10g sugar only!!! So I can have lots of fruit without exceeding 180g of carbs/day. Granted, what works for me, may not work for everyone. Just sharing my experience. |
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Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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Fri Jun 08, 2012 8:58 am |
One more thing: everything I've been reading in terms of anti-glycation diets, health, etc points to a modified Paleo diet. Basically, following the 80%-20% principle. (80% Paleo, 20% your choice)
I find that the 80-20 principle works well with most diets. This is how I achieve moderation. |
_________________
Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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Fri Jun 08, 2012 8:59 am |
| fitgineer wrote: |
I read the Inhuman experiment links whem I first started looking into glycation, but the author doesn't have much science backing himself up, which is why I don't believe everything he writes.
I mentioned in one of my earlier posts in a different thread a book called "The Glycation Factor", which although with an arrogant tone, I feel it explains very well where sugar and blood glucose levels fit in terms of glycation.
However, when I posted about the book, it was received with a lot of negativity, so I will PM you about it instead.
Benfotiamine is supposedly the best anti-glycation supplement, as mentioned in several studies and books (inxcluding "Your Skin, Younger"). |
Thank you fitgineer! Omg I JUST got the book "Your skin, younger" yesterday lmao! Thank you for telling me about the glycation book. |
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Fri Jun 08, 2012 9:02 am |
| egyptiangoddess wrote: |
| fitgineer wrote: |
I read the Inhuman experiment links whem I first started looking into glycation, but the author doesn't have much science backing himself up, which is why I don't believe everything he writes.
I mentioned in one of my earlier posts in a different thread a book called "The Glycation Factor", which although with an arrogant tone, I feel it explains very well where sugar and blood glucose levels fit in terms of glycation.
However, when I posted about the book, it was received with a lot of negativity, so I will PM you about it instead.
Benfotiamine is supposedly the best anti-glycation supplement, as mentioned in several studies and books (inxcluding "Your Skin, Younger"). |
Thank you fitgineer! Omg I JUST got the book "Your skin, younger" yesterday lmao! Thank you for telling me about the glycation book. |
I think you will find the book "Your skin, younger" to be a little high level, I bet you already know most of the stuff. But, it will point you to research certain subjects more in-depth. They mention cinnamon, ALA, garlic, benfotiamine as anti-glycation substances. I've been taking these for a couple of years before I even knew about glycation.
They also mention good GLA sources for skin. |
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Female, born 1985. HW Engineer, Fitness nut. Embarking on the war against the signs of aging... |
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