Why do you gain weight even on a protein diet? Beware of 'AGEs' that increase 100-fold when grilled or fried

The phenomenon of failing to lose weight or even experiencing rapid weight gain despite strict dietary management may not be a simple matter of willpower. This is because harmful substances accumulated in the body form a 'vicious cycle' that creates an obesity-prone constitution by combining with fat cells.

A story of losing 8kg and then gaining 10kg; 'obesity memory' could be the cause

In a video recently released by TV CHOSUN LIFE, a case of a woman in her 50s experiencing difficulties due to sudden weight gain was introduced. This woman, who had maintained a slim physique until her 30s, gained more than 20kg upon entering her 50s. She tried various methods such as appetite suppressants, diet herbal medicine, and acupuncture treatment, but ultimately experienced a yo-yo effect.

Although she managed to lose 8kg in one month, once she stopped taking the medication, binge eating driven by a compensatory psychological mechanism followed, leading to a weight increase of more than 10kg again. This phenomenon is related to the imbalance of gut microbes. Inside the intestines, 'obesity bacteria' and 'slim bacteria' exist; if obesity bacteria become dominant, an 'obesity memory' phenomenon can occur, where the intestinal flora remembers the past obese state and promotes weight gain.

In particular, 'gut toxins' that occur when harmful bacteria in the intestines increase have fat-soluble properties that allow them to easily combine with fat cells. This hinders fat decomposition and creates an environment that induces obesity by increasing the size of fat cells.

If you grill tofu or fry chicken breast... AGEs can surge up to 100 times

A protein-oriented diet chosen for health can actually become a cause of weight gain. The video warned of the danger of 'AGEs' (Advanced Glycation End products), which are created when proteins and fats in food meet carbohydrates and are subjected to heat. Because AGEs have the characteristic of sticking stickily to the body and not detaching easily once they enter, they are also called 'leech toxins.'

In particular, AGEs are produced in large quantities through the 'Maillard reaction (browning reaction)' that occurs when cooking at high temperatures of 120 degrees Celsius or higher. This includes foods that are golden-brown and produce a savory taste. Depending on the cooking method, the AGE content changes dramatically. If raw tofu is grilled, the AGE level increases by more than 5 times, and if boiled chicken breast is fried, it can increase by more than 8 times compared to the original. It is explained that AGEs can increase by up to 100 times depending on the cooking temperature and method.

Beware of fructose in fruit; 3 tangerines contain the amount of 9 sugar cubes

Caution is also required even for foods in their natural, uncooked state. This is because the fructose contained in fruits can also induce AGEs. For example, one tangerine contains about 7g of monosaccharides, which is equivalent to 2 to 3 sugar cubes. If 3 tangerines are consumed at once, one could accumulate AGEs similar to eating 9 sugar cubes.

Ultimately, the increased AGEs increase intestinal inflammation and harmful bacteria, creating a vicious cycle where gut toxins again inhibit fat decomposition. Experts advise that if weight is not easily lost without any special reason, it is necessary to check the state of AGEs and gut health in the body.

Source: TVCHOSUN JOY (YouTube)