Hi everyone. As I understand, we can take antiglyvation substances to limit formation of glycation in the body, such as say, benfotiamine. However, is it possible at all to have any impact on the ingestion of Exogenous glycation end products? For example, let us say you ingested x amount of sugar which creates y amount of endogeneous advanced glycation end products in the body, yielding Z amount of damage. In comparison, let us say you also ate a portion of grilled meat, whose exogenous glycation end products, upon ingestion, caused the same exact net amount of damage the endogenous glycation end products did, Y, amount.
We know, again, we could take glycation inhibitors to lessen the formation of endogenous glycation end products and their formation. However, do glycation inhibitors, or anything else, have any effect on somehow inhibiting Exogeneous glycation end products?