想要不老泉？控糖就現(xiàn)在！

We all want to look good, don’t we? We want the fountain of youth! Unfortunately, the juice you had with breakfast or the dessert you snuck before bed might be doing just the opposite.

我們都想看起來(lái)氣色很好，不是嗎?我們想要不老泉!然而，不幸的是，你早餐喝的果汁或睡前吃的甜點(diǎn)可能會(huì)使一切適得其反。

Sugar ages us in many ways, both internally and externally, including our skin.

不論是內(nèi)在還是外在，糖在很多方面都會(huì)使我們衰老，其中也包括我們的皮膚。

If you put a banana out on the counter and unpeel it, what happens in 24-48 hours? It gets brown. What’s happening is the sugars in that banana are reacting with proteins, causing cross-linking and the brown color (browning reaction). The exact same reaction is happening in our bodies. We’re browning from the inside out.

如果你把一根香蕉放在柜臺(tái)上，然后去皮，24-48小時(shí)內(nèi)會(huì)發(fā)生什么呢?它會(huì)變成褐色。香蕉中的糖與蛋白質(zhì)發(fā)生反應(yīng)，導(dǎo)致交聯(lián)反應(yīng)，并使其變成褐色(褐變反應(yīng))。同樣的反應(yīng)也發(fā)生在我們體內(nèi)。我們從里到外都在變成褐色。

Table sugar is made of a glucose and fructose molecule, and it’s the fructose in sugar that accelerates the “browning” reaction by seven times. Skin is composed of collagen and elastin, which make our skin supple and soft.

蔗糖是由葡萄糖和果糖分子構(gòu)成的，正是糖中的果糖把“褐變”反應(yīng)加速了7倍。皮膚是由膠原蛋白和彈性蛋白構(gòu)成的，它們使我們的皮膚柔韌又細(xì)膩。

Sugar causes cross-linking of collagen, resulting in stiffening and loss of elasticity of our skin. The more sugar we have, the more our skin starts to suffer.

糖會(huì)使膠原蛋白發(fā)生交聯(lián)反應(yīng)，致使我們的皮膚變得僵硬，并失去彈性。吃糖越多，皮膚就變得越差。

The following are the ways sugar takes its toll on the skin: Increased acne, appearance of wrinkles, sagging in neck and chin, development of dark spots, slower healing of cuts, scraps, etc.

以下是糖對(duì)皮膚的危害：增加痤瘡、出現(xiàn)皺紋、頸部和下巴下垂、產(chǎn)生黑斑、傷口愈合緩慢、產(chǎn)生碎屑等。

Aging is part of growing older, but it’s accelerated by sugar. Without getting too technical, at the end of each strand of our DNA is a little cap, called a telomere, which protects our DNA from damage.

衰老是變老的一個(gè)過(guò)程，而糖會(huì)加速衰老。不用解釋得太專(zhuān)業(yè)，其實(shí)在每串DNA的末端都有一個(gè)小帽子，叫做端粒，它保護(hù)我們的DNA免受傷害。

Every time our DNA is read and duplicated, those telomeres shorten. While our bodies normally replace those telomeres, sugar quickens that shortening, and thereby, advances the aging process.

每次我們的DNA被讀取和復(fù)制，那些端粒就會(huì)縮短。雖然我們的身體通常會(huì)取代那些端粒，但糖會(huì)加速端?？s短，從而加快衰老過(guò)程。