Robert Lustig, MD: We Are Continuously Browning As We Age
Robert Lustig explains how the browning reaction that caramelizes meat also happens inside your body as you age. Dietary sugar accelerates this process seven times faster, and he shows how cartilage darkens from white in newborns to brown by age 88, linking browning to wrinkles, cataracts, and possibly Alzheimer's.
Questions this video answers
Roast at 375°F for 1 hour is equated to roasting at 98.6°F for 75 years.
Newborn rib cartilage shown as white versus 88-year-old rib cartilage shown as brown.
Having orange juice this morning makes you 'brown' seven times faster (speaker's claim).
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