Chocolate- Good or Bad?

Most of us, know the main reason we get wrinkles is because sun damage. That’s why we stay out of it and always use products with an SPF when we go outside. So why are we still getting wrinkles?

Enter public enemy number two. Sugar…

We all  know sugar is bad for our health and waistlines, but there probably aren’t many of us who worry that eating it might also be giving us wrinkles. But research reveals that consuming too much causes inflammation and ages your skin through a process called glycation, resulting in a saggy, lined complexion. Slowing down this process is currently top of the agenda for many skin care companies.

The science is this: When you have sugar molecules in your system, they bombard the body’s cells homing in onto fats and proteins (glycation) This forms advanced glycation end products (appropriately called AGEs), which damages the protein fibres. Unfortunately, the proteins in skin most prone to glycation are the same ones that keep a youthful complexion plump and spring – collagen and elastin  – and when those proteins are consistently attacked by sugars over a prolonged period, this shows up on the skin’s surface as wrinkles, sagginess, and a loss of radiance. And if that isn’t bad enough,  it’s a double whammy as the presence of AGEs also makes the complexion more vulnerable to UV and pollution damage. To an extent, glycation is a fact of life and although it can’t be completely stopped, improving diet and lifestyle and using specific products and treatments can slow the process.

But good news – A good quality cocoa, without added sugars, is very high in flavanol antioxidants, so could actually be very good for the skin.

DarkChocolate rich in flavanols can also protect your skin from harmful UV rays.

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